Shakshuka is my go to cancer-fighting breakfast, full of allium family veggies, omega 3 from the eggs and tonnes of anti-inflammatory spices including turmeric. I know how tempting it is to mop it up with some toast, but in the interest of being gluten-free, grain-free and keto, I fill up by having 2 eggs and a bulletproof coffee on the side, full of even more good fats! Garnish it with parsley (full of apigenin) and coriander (to help chelate metals from your body).
What you need:
1 tbls ghee/grassfed butter
1 red onion (more nutritious than white)
2 cloves of garlic minced
1 red pepper, cut into strips
400g tinned chopped tomatoes
1 tsp turmeric
1 tsp ground cumin
1 tsp chilli flakes
2 organic eggs
Parsley/coriander to garnish
Chop the onion finely and soften in the butter/ghee for 5-10 mins.
Add the red pepper and garlic and cook for a few minutes.
Add the chopped tomatoes and spices then simmer for 5 minutes.
Make two wells in the mixture and crack an egg into each.
Let the egg cook on low-medium heat for a couple of minutes then transfer the pan to the grill and let the egg cook on top.
Garnish with chopped coriander and parsley (and bread if you desire).