“Greek-Inspired Gluten-Free Avgolemono Shakshuka Brunch Delight”

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 4 large organic eggs
• 1/2 cup gluten
• free feta cheese, crumbled
• 1/2 cup fresh lemon juice
• 1/4 cup gluten
• free all
• purpose flour
• 3 tbsp olive oil
• 2 medium tomatoes, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped

Instructions

1. a. In a small bowl, whisk together the eggs and lemon juice. Set aside. b. Heat 2 tablespoons of olive oil in a large non stick skillet over medium heat. Add the onion and garlic, sautéing until translucent. c. Stir in the tomatoes, cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes or until the tomatoes have softened. d. In a separate bowl, whisk together the gluten free flour with 1/2 cup of water to create a smooth slurry. Gradually pour this mixture into the skillet, stirring constantly. Cook for another 3 4 minutes until the sauce has thickened slightly. e. Slowly pour the egg and lemon mixture into the skillet while continuously stirring to prevent curdling. Cook for 2 3 minutes or until the eggs are set but still soft. f. Remove from heat and crumble the gluten free feta cheese over the top, allowing it to slightly melt. Sprinkle with fresh parsley and dill.

Chef’s Insight

The blend of flavors creates a mouthwatering experience that highlights the best of Greek and Middle Eastern cuisine.

Notes

Adjust the seasoning to taste and feel free to add more herbs or spices as desired.