Paleo Pakistani Breakfast Scramble: Aromatic Spices and Fresh Vegetables for a Nutrient-Packed Start

Allergens

Eggs

Ingredients

• 4 large organic eggs
• 1/2 cup diced tomatoes
• 1/2 cup chopped bell peppers (assorted colors)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp avocado oil
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. In a large mixing bowl, whisk together the eggs, salt, and black pepper. Set aside.
2. Heat 1 tbsp of avocado oil in a non stick skillet over medium heat. Add the onion and garlic, sauté until translucent and fragrant, about 2 minutes.
3. Stir in the bell peppers and diced tomatoes, cooking for an additional 3 4 minutes or until the vegetables are tender but still hold their shape.
4. Incorporate the ground cumin and coriander into the vegetable mixture, stirring to evenly distribute the spices.
5. Pour the whisked eggs over the vegetable mixture in the skillet, gently stirring to combine. Cook for 3 4 minutes or until the eggs are set and no longer runny.
6. Slide the scramble onto a plate and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

The combination of spices in this recipe provides an aromatic and flavorful start to your day, while keeping it paleo-friendly.

Notes

Adjust spice levels according to personal preference.