In a large skillet, over medium-high heat, add bacon strips and place a tight-fitting lid over. Cook bacon for 10 minutes, until crispy. Remove bacon from skillet, and transfer onto a paper towel lined plate, reserving 1 tablespoon of bacon oil in skillet.

To the same skillet, add the cauliflower, tomatoes, garlic, leek and chili powder; cook for 5 minutes, until cauliflower is softened.

Reduce heat to medium-low and break eggs over the bed of cooked veggies. Add salt, pepper and crumbled bacon slices then stir.

Cook for 5 to 10 minutes, until eggs are firm.

Place spinach and basil on top of the eggs; cover and cook 5 minutes. Remove from heat and serve.