Ingredients

• 1 2/3 cup or 400g of chopped tomatoes (1 can)
• 4 eggs
• 1 chopped fresh or frozen onion
• 1 tbsp of garlic purée (or 2 crushed garlic cloves)
• 1 tsp of paprika
• 1 tsp of ground cumin
• 1 tsp of turmeric
• 1 tsp of sea salt
• 1/2 tsp of ground pepper
• 1 tbsp of fresh coriander to decorate
• 1 tbsp of olive oil

Directions

1. Fry the onions and garlic with the olive oil in a pan on medium heat for about 5 minutes until the onions are soft and a good amount of moisture has come out of them.

2. Add the chopped tomatoes, spices, and salt.

3. Cook on medium heat for a further 5 minutes.

4. Crack the eggs in, and cover, leaving an opening for the excess water to evaporate. Cook for another 5 minutes.

5. Decorate with the chopped herbs.

6. Serve and enjoy! Ps: you can use chives or parsley instead of coriander. Dried chives work great too if you don’t have fresh herbs.

Storage Tips

Consume immediately.

Ingredients

• 2 cups or 200g ground almonds
• 4 organic eggs
• 1/2 cup or 150g dark chocolate (70% min cocoa)
• 1 cup or 150g of maple syrup
• 1/3 cup or 70g coconut oil
• 1 tsp of bicarbonate of soda
• 1 tbsp of arrowroot powder
• 1 pinch of salt
• 1 tsp of vanilla extract
• Cocoa nibs to decorate

Directions

1. Preheat your oven to 175 degrees (fan oven)

2. Mix eggs and ground almonds while melting coconut oil + chocolate in a pan.

3. Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and arrowroot powder to the egg mix.

4. Add the cooled down melted chocolate and coconut oil slowly, to avoid cooking the eggs.

5. Pour the mix into a muffin tin lined with muffin paper cases (using either 2 tablespoons or an ice cream scooper), decorate with the cocoa nibs, and bake for 20 to 25 minutes at 175C.

6. Enjoy and do give me feedback on this recipe!

7. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Storage Tips

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.