Searching for an easy to make meal that suits brunch with loved ones, or breakfast for one? Look no further. This week’s episode of the SIBO Cooking Show features the perfect weekend breakfast, Mexican Baked Eggs. You’ll likely have the ingredients in your fridge and pantry already, and what’s not to love about a filling and easy to prepare SIBO-friendly breakfast? Rebecca Coomes shows you how to make individual sized portions for the ultimate one-pot wonder breakfast.
We love making this dish for a weekend brunch as it’s easy to prepare ahead of time and set aside while you get cracking on the accompaniments. Pop the mixture in the oven just before your guests arrive, and they’ll walk in to smell the wafting, fragrant aromas of paprika, cumin and coriander. This hearty dish is a crowd-pleaser and pretty good looking to boot. Prefer a more low-key breakfast? The tomato sauce mixture keeps well in the fridge and you can make one or two servings at a time and spread it out over a few days.
Breakfast doesn’t have to be complicated or stressful. All you need are some great ingredients, like fresh organic vegetables (our friends at Organic Angels have gorgeous organic produce) and free-range eggs, a delicious meal to share, and the people you love to share it with.
- 1 tbs ghee
- 1 red capsicum, diced
- 4 spring onions, green part only, sliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground smoked paprika
- 1 cup tomato passata, free from onion and garlic
- 2 tbs tomato paste
- 4 free range eggs
- 2 tbs chopped coriander
- Salt and pepper for seasoning