Gluten and Dairy Free Tomato Chilli Baked Eggs

Hello

This is one of my favourite weekend breakfasts – I tend to forget about it and then eat it like crazy for a few weeks.  It is based on Shakshouka which is a baked egg and spiced tomato dish originating in the Middle East and North Africa and Huevos Rancheros which is the Mexican/Spanish version.

I made this in one of my favourite traditional little Spanish terracotta dishes – if you don’t have a suitable individual dish or wish to make this recipe for more people then you can use a large casserole dish.

Enjoy!

Fx

Gluten and Dairy Free Tomato Chilli Baked Eggs

Gluten and Dairy Free Tomato Chilli Baked Eggs

Serves 1

Ingredients

  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • good pinch of chilli flakes
  • 1/2 teaspoon basil
  • 1/2 pepper, chopped
  • 100g chopped tomatoes
  • 1 egg
  • 2 teaspoons dairy free cheese, grated
  • Salt and pepper for seasoning

Directions

  1. Use an individual casserole dish that you can put on the stove and in the oven
  2. Preheat the oven to 180 oC
  3. Place the olive oil in the dish over a medium heat
  4. Saute the onion, garlic, basil, pepper and chilli for 5 minutes
  5. Add in the chopped tomatoes and season to taste
  6. Make a hole in the middle of the sauce and crack the egg in
  7. Sprinkle on the cheese and transfer to the oven
  8. Bake for 10 minutes
  9. Enjoy as is or with some toast or hash browns as dippers

Gluten and Dairy Free Veggie Scrambled Eggs

Hello

Yesterday was a big day food wise – my niece had her first little bit of food. It was funny to watch her reaction to pureed carrot – I think most of it went on her face rather than into her mouth.

Today I’m going to try and have a get things done day – I’m going to do some food prep for the week ahead.  If it all works well I’ll share the recipes as one of my lovely Facebook followers has been asking for some help with meal planning.

I made this lovely little breakfast bowl one Sunday morning just after Christmas.   Its basically scrambled eggs with a little dairy free cheese, some herbs and loads of tasty vegetables.  You can use this recipe as a basic guide and add in whatever you want to suit your tastes.

Enjoy!

Fx

Gluten and Dairy Free Veggie Scrambled Eggs

Gluten and Dairy Free Bacon & Avocado Stuffed Omelette

Serves 1

Ingredients

  • 2 eggs
  • 1 tablespoon milk
  • salt and pepper for seasoning
  • 1/2 avocado
  • 2 slices smoked bacon
  • 1 tablespoon tomato salsa
  • 1 tablespoon dairy free cheese

Method

  1. Whisk together the eggs, dairy free milk and seasoning
  2. Heat a drizzle of olive oil in a shallow pan over a medium heat
  3. Pour in the egg mix and move the pan back and forward until the base is fully coated
  4. Cook for 2 minutes then flip and cook for a minute
  5. Fill with the bacon, salsa, cheese and avocado
  6. Fold in half and serve

Gluten and Dairy Free Sausage & Tomato Frittata

Serves 2

Ingredients

  • 70g gluten free pasta
  • 1 onion, diced
  • 4 cherry tomatoes, quartered
  • 1 teaspoon oregano
  • 6 eggs
  • 1 gluten free sausage
  • 1 tablespoon grated dairy free cheese
  • 1 garlic clove, minced
  • salt and pepper, for seasoning

Method

  1. Cook the pasta per the instructions on the packet
  2. Grill the sausage for 10-12 minutes then cut into small slices
  3. Saute the onion and garlic
  4. Beat together the eggs in a large bowl
  5. Stir in the tomatoes, pasta, onion, sausage, cheese and season with salt and pepper
  6. Add to the frying pan and cook gently for 10-15 minutes
  7. Grill the top for 5 minutes
  8. Serve cut into slices

Gluten and Dairy Free Veggie Scrambled Eggs

Serves 2

Ingredients

  • 1 red onion, finely diced
  • 1 pepper, finely sliced
  • 1 garlic clove, minced
  • 1 teaspoon basil
  • 4 eggs
  • 50ml dairy free milk
  • sat and pepper, for seasoning
  • 4 tablespoons dairy free cheese, grated
  • 8 cherry tomatoes, quartered
  • 1 avocado, cut into cubes

Method

  1. In a shallow pan over a medium heat saute the onion, pepper and garlic
  2. Whisk together the basil, eggs, dairy free milk and seasoning
  3. Stir in the egg mix and push around to make scrambled eggs
  4. Stir in the cheese until melted
  5. Place the eggs in a serving dish and top with the tomatoes and avocado
  6. Serve immediately

Gluten and Dairy Free French Toast Eggs In a Hole

Morning everyone

I love making this for breakfast at the weekend – it is really just a fancy take on eggs and toast but I like it.  I like using the little cut out bit as a dipper for my runny egg yolk.

You can also make this seasonal by using a themed cookie cutter, I made these last Christmas with a Christmas tree cookie cutter for the hole in the middle.

Enjoy!

Fx

Gluten and Dairy Free French Toast Eggs In a Hole

Gluten and Dairy Free French Toast Eggs In a Hole

Serves 2

Ingredients

  • 2 slices of gluten free bread
  • 3 eggs
  • 4 tablespoons of dairy free milk
  • salt and pepper, for seasoning
  • 1 spring onion, finely diced
  • sprinkle of chilli flakes, optional
  • 1 tablespoons dairy free cheese, grated

Directions

  1. Crack one of the eggs into a shallow dish with the milk and seasoning
  2. Whisk together
  3. Cut a hole in the middle of each slice of bread, I did this using a star shaped cookie cutter
  4. Heat a drizzle of olive oil in a shallow pan over a medium heat
  5. Soak the bread and the cut out pieces in the egg mixture
  6. Fry on one side for a couple of minutes
  7. Turn over and crack an egg into the cut out hole
  8. Cook until the eggs are done, you may want to flip it again to make sure the top of the egg is cooked
  9. Place a piece of the french toast on the plate, top with the cut out piece of french toast, some spring onions, a sprinkle of cheese and chilli flakes

Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado

Serves 2

Ingredients

  • 2 slices gluten free bread
  • 1 avocado
  • 1 teaspoon lime juice
  • sprinkle of chilli flakes
  • salt and pepper for seasoning
  • 2 eggs

Method

  1. Mash the avocado and stir in the lime juice, chilli and seasoning
  2. Lightly toast the gluten free bread
  3. Poach the eggs in a pan of simmering water for 3 minutes
  4. Top the toast with the avocado and poached egg
  5. Sprinkle on a couple of extra chilli flakes