Shakshuka

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 

Method:

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).

Serves 1-2