Eggs with Tomato & Beetroot and Cream (Dairy Free)

I’ve been yearning for an egg breakfast for a few days now, and today I finally enjoyed it! My egg dish is accompanied by freshly squeesed orange juice, peppermint tea, fresh fruit, yoghourt with flaxmeal, and delicious paleo bread! This time, I didn’t add any sweetener to the bread and I found it even tastier.

The recipe couldn’t be easier and less time-consuming; so it’s no more excuses for me in the future…

EGGS WITH TOMATO & BEETROOT AND CREAM

Ingredients, for 4:

  • olive oil
  • 4 whole eggs
  • 2 medium onions, finely chopped or julienne
  • 2 cloves garlic, minced
  • 3 tomatoes, chopped
  • 1 preboiled beetroot, chopped
  • 1 teaspoon dry oregano
  • 4 tablespoons almond milk (or slightly more if desired)
  • fresh parsley, finely chopped
  • sea salt and pepper, to taste

Process:

Preheat oven to 180C.

In a wok or frying pan, place a few tablespoons of olive oil over low heat. Add the onions, tomatoes, and beetroot and poach about 10 minutes. Add the garlic and saute about 5 minutes longer. Sprinkle the oregano over the mixture and saute 1 minute longer. Pour the mixture into individual, ovenproof ramekins.

Crack each egg separately into a small glass bowl and then pour each egg directly onto of the tomato mixture in the ramekins. Pour a tablespoon of almond milk over each egg. Bake for 8-10 minutes in oven. (If you prefer more liquid eggs, bake a bit less.)

Sprinkle fresh parsley and season to taste before serving.