Mouthwatering Pakistani Breakfast Bowl for Paleo Lovers – Aromatic and Filling

Allergens

Eggs, Chicken

Ingredients

• 4 large, ripe tomatoes, cut into wedges
• 2 cups cooked white rice (for non
• Paleo) or cauliflower rice for Paleo
• 1 lb boneless chicken breasts, diced
• 1/2 cup green peas
• 1 small red onion, finely chopped
• 4 large eggs
• 1/4 cup fresh cilantro leaves, chopped
• Salt and pepper to taste
• Olive oil for cooking
• Optional: Fried fish or lamb for a non
• Paleo protein option

Instructions

1. Heat olive oil in a pan over medium heat. Add the diced chicken and cook until browned and cooked through, about 8 minutes. Season with salt and pepper to taste, then transfer to a plate.
2. In the same pan, add the chopped red onion and cook for 3 4 minutes, or until softened.
3. Stir in the tomato wedges and cook for another 5 minutes, allowing the flavors to meld together.
4. Add the green peas to the pan and cook for an additional 2 minutes.
5. In a separate pan, fry the eggs to your desired preference (over easy, over medium, or sunny side up).
6. Divide the cooked white rice or cauliflower rice between four bowls. Top each bowl with the chicken, tomato mixture, and two fried eggs. Garnish with fresh cilantro leaves.

Chef’s Insight

This recipe captures the essence of Pakistani breakfast flavors while adhering to a Paleo diet. The combination of spices and herbs creates a rich aroma that enhances the overall dining experience.

Notes

Serve with a side of fresh fruit or yogurt for a complete, balanced breakfast.