Exotic Indian Paleo Brunch: Creamy Spiced Shakshuka with Roasted Asparagus and Almond Flour Roti

Allergens

Eggs, Gluten (from almond flour)

Ingredients

• 4 large eggs
• 1 cup chopped tomatoes
• 1/2 cup chopped bell peppers
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup full
• fat coconut milk
• 8 asparagus spears, trimmed and roasted
• 4 almond flour roti (recipe below)
• Fresh cilantro leaves for garnish

Instructions

1. In a large skillet, heat a tablespoon of coconut oil over medium heat. Add onion, garlic, and ginger, sautéing until softened and fragrant.
2. Stir in turmeric, cumin, paprika, coriander, and cayenne pepper (if using). Cook for 1 minute to release the aroma of spices.
3. Add chopped tomatoes and bell peppers to the skillet, cooking until they soften and release their juices.
4. Season with salt and pepper, then pour in coconut milk, stirring to combine. Bring to a gentle simmer and let cook for 5 minutes.
5. Create 4 wells in the tomato mixture using the back of a spoon, cracking an egg into each one. Lower heat, cover, and cook until eggs are set, about 8 10 minutes.
6. Meanwhile, prepare almond flour roti according to the recipe below.
7. Once eggs are cooked through, remove skillet from heat and garnish with cilantro leaves.
8. Serve creamy spiced shakshuka alongside roasted asparagus and warm almond flour roti, creating an unforgettable paleo brunch experience.

Chef’s Insight

The combination of tomatoes and bell peppers provides an array of vitamins and antioxidants, making this dish not only delicious but also nutritious.

Notes

For an authentic Indian flavor, use kala namak (black salt) instead of regular sea salt in the recipe.