Mexican baked breakfast eggs SIBOtest

Mexican baked breakfast eggs

‘Eggs are perfect for breakfast while treating SIBO, but they can get boring after a while. By adding some extra ingredients, you will re-ignite your love affair with the humble egg and be left satisfied for hours.’ Rebecca Coomes

4 serves

Classification: Phase 1 – Restricted, GF, V, LF

Ingredients

  • 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

Method

Pre-heat the oven to 180oC / 355oF

Heat a large frying pan over a medium heat.  Melt the ghee then add the capsicum and spring onions, and cook until slightly softened.

Stir in the spices and cook for 1 minute or until fragrant.  Add in the tomato passata and tomato paste and stir to combine.  Season with salt and pepper.

Divide the mixture evenly between 4 ramekins.  Make a well in the centre of each ramekin, then break one egg directly into the well.  Repeat the process with the remaining ramekins.

Place in the oven for 15 – 20 minutes or until the egg is cooked to your liking.

Remove from the oven and sprinkle with chopped coriander.  Best eaten while warm.

Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.

Rebecca Coomes SIBO

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