Keto Pakistani Breakfast Platter with Eggs, Bread, and Spicy Tomato Chutney

Allergens

Eggs, wheat (for non-keto bread)

Ingredients

• 1. 2 large eggs 2. 4 slices low
• carb bread (e.g., almond flour or coconut flour bread) 3. 1/2 cup cherry tomatoes, halved 4. 1 small red onion, thinly sliced 5. 1/2 cucumber, thinly sliced 6. 2 tablespoons olive oil 7. Salt and pepper, to taste 8. Fresh cilantro leaves, for garnish 9. Spicy tomato chutney (recipe follows) Spicy Tomato Chutney: 1. 4 large ripe tomatoes, chopped 2. 1 small green chili, finely chopped 3. 1/2 teaspoon cumin seeds 4. 1/2 teaspoon coriander powder 5. Salt and sugar, to taste 6. 1/4 cup water 7. 1 tablespoon olive oil

Instructions

1. Make the spicy tomato chutney by heating olive oil in a saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Stir in chopped tomatoes, green chili, coriander powder, salt, and sugar. Cook for about 10 minutes or until the mixture thickens. Set aside to cool.
2. In a non stick pan, heat 1 tablespoon of olive oil over medium heat. Crack eggs into a bowl, season with salt and pepper, and whisk lightly. Pour the beaten eggs into the pan and cook until set. Fold the omelette in half and transfer it to a plate.
3. Preheat your oven or toaster to 350°F (180°C) and toast the low carb bread slices until crispy.
4. Arrange the egg omelette, toasted bread, cherry tomatoes, red onion, and cucumber slices on a serving plate. Spoon the spicy tomato chutney over the top and garnish with fresh cilantro leaves.
5. Serve immediately and enjoy your delicious Keto Pakistani breakfast platter!

Chef’s Insight

The combination of flavors and textures in this Keto Pakistani breakfast platter provides an enjoyable sensory experience that will make you feel as if you are dining at a traditional Pakistani breakfast spot.

Notes

Feel free to customize this recipe by adding your favorite keto-friendly ingredients or substituting with vegetables of your choice.