Ethiopian Brunch: Paleo Injera Pancakes with Spicy Berbere-Spiced Shakshuka & Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups coconut flour 1/4 cup tapioca flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coconut milk 2 eggs, separated 1 tablespoon honey 1 tablespoon apple cider vinegar 1/4 cup avocado oil 4 large eggs 1 onion, diced 2 cloves garlic, minced 2 tablespoons berbere spice blend 1 (14.5 oz) can diced tomatoes 1 avocado, diced 1/2 cup cherry tomatoes, halved 1/4 red onion, finely chopped 1/4 cup fresh cilantro, chopped Salt and pepper, to taste Olive oil, for cooking

Instructions

1. a. In a large bowl, whisk together the coconut flour, tapioca flour, baking soda, and salt. Add in the coconut milk, egg yolks, honey, and apple cider vinegar, and mix until well combined. Let the batter rest for 10 minutes. b. In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter. c. Heat 1 tablespoon of avocado oil in a large non stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and spread it evenly to form a thin pancake. Cook for 2 3 minutes on each side or until golden brown. Repeat with the remaining batter, adding more oil as needed. d. In another non stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cook for 2 3 minutes, then stir in the berbere spice blend. Cook for another minute before adding the canned tomatoes and their juice. Simmer for about 5 minutes or until slightly thickened. e. Gently place the raw eggs into the simmering sauce, evenly spaced apart. Cover and cook for 3 4 minutes or until the whites are set and the yolks are cooked to your desired level of doneness. f. In a separate bowl, combine the avocado, cherry tomatoes, red onion, cilantro, salt, and pepper. Toss gently to mix. g. To serve, place 2 injera pancakes on each plate, top with a portion of the shakshuka, and finish with a spoonful of avocado salsa.

Chef’s Insight

The combination of flavors and textures in this dish makes it a delicious and satisfying brunch option for those on a paleo diet

Notes

Feel free to adjust the heat of the dish by adding more or less berbere spice blend