Gluten-Free South African Brunch Platter: Shakshuka with Gluten-Free Bread & Avocado Slices

Allergens

Eggs, Gluten (in the bread)

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 4 slices Gluten
• Free Bread, toasted
• 2 avocados, sliced
• Fresh parsley or cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute.
3. Stir in the crushed tomatoes, paprika, cumin, coriander, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Crack the eggs into the skillet, spacing them evenly. Cover and cook until the whites are set and yolks are cooked to your desired level of doneness, about 8 10 minutes.
5. Meanwhile, toast the gluten free bread slices in an oven or toaster.
6. Assemble the platter with shakshuka, gluten free bread, avocado slices, and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side.

Chef’s Insight

The combination of flavors in this dish highlights the rich culinary history of South Africa while providing a gluten-free option for those with dietary restrictions.

Notes

Serve with a side of smoked salmon or feta cheese for added protein and flavor.