Monday, 18 April 2016

Omelette and chorizo breakfast (GAPS)

Pimped up GAPS omelette

I love chorizo. It is very much like Hungarian füstölt kolbász. It gives an incredible flavour bust to any dish, works well with eggs (scrambled eggs or frittata), adds crunch to salads, seasoning to soups, passion to appetizers, and dynamics to meat boards (cooked or without cooking). For this breakfast recipe I have teamed up the smokiness with tomatoes.

You will need:
2 eggs
3 tbsp finely grated Cheddar cheese
1 tsp coconut oil
   per person to make 2 omelettes

1 stick of chorizo (made only with pork, paprika, salt and garlic)
1 large onion
2 fat garlic cloves
1/4 tsp ground cumin
2 tbsp coconut oil
2 or 3 medium tomatoes

1. Finely chop the onion. Melt the coconut oil, add the onions, cook on medium-low heat stirring occasionally for about 4 to 5 mins, then add the minced garlic, cook for a minute or two.
2. Add the sliced chorizo (remove the skin or not, it is up to you), cook for a few minutes, then add the chopped tomatoes. Cover with a lid and let it gently cook on low heat for 8 to 10 mins.
3. Prepare the omelettes (for the omelette recipe please follow the link).
4. Serve the omelettes hot with the chorizo in tomato sauce and add a heaped tbsp of raw sauerkraut. Enjoy!

[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.

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