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
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.