Delectable Pakistani Breakfast: A Paleo-Inspired Feast

Allergens

None

Ingredients

• 4 large free
• range eggs
• 1 cup shaved almonds
• 2 cups spinach, chopped
• 1 cup tomatoes, diced
• 1 cup bell peppers, sliced
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 1/4 cup ghee or coconut oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Begin by preparing the ingredients. Chop spinach, dice tomatoes, slice bell peppers, finely chop onions, and mince garlic. Shave almonds using a food processor or manually.
2. Heat 1 tbsp of ghee or coconut oil in a large pan over medium heat. Add onions and sauté until they become translucent.
3. Add garlic, cumin, and coriander to the pan, stirring constantly for 1 2 minutes, allowing the spices to bloom and release their aroma.
4. Incorporate bell peppers, tomatoes, and spinach into the pan, cooking until the vegetables are tender but still retain some of their crunch. Season with salt and pepper as desired.
5. Divide the vegetable mixture among four individual serving dishes, leaving room for eggs.
6. In a separate pan, heat another tablespoon of ghee or coconut oil over medium low heat. Crack the eggs into the pan and cover, allowing them to cook until the whites are set but yolks remain runny.
7. Carefully slide an egg onto each serving dish, ensuring it is positioned artistically for plating appeal.
8. Garnish with fresh cilantro leaves, and serve immediately.

Chef’s Insight

The combination of flavors and textures in this recipe creates a unique and satisfying breakfast experience.

Notes

Use fresh ingredients for the best results and flavor.