(Tip: You save even more time if you prepare a larger batch of tomatoes in tumeric oil can be prepared in advance can be stored for a week in a fridge; You may also find it handy to always have a small box of pre-shredded carrots and pre-cut cucumbers in your fridge.)
Tomatoes in Tumeric Oil
Cherry tomatoes - 5 whole
Coconut oil - 1 tsp tablespoons
Tumeric powder - 1/4 tsp
Sea salt & black pepper
Chili powder, paprika or chili flakes (optional) - 1 pinch
Eggs and salad
Eggs - 2 whole
Carrots - 1/4
Cucumbers - 1/8
Olive Oil - 1 tsp.
Salt and pepper
Heat a pan. Add coconut oil, sea salt, tumeric, salt and pepper to taste (+ add paprika or chili flakes if desired). Stir for 1 minute. Add whole tomatoes. Cook for about 2 minutes till tomatoes have softened.
B) Prepare Salad & Omelette
Carrots - grate into a bowl
Cucumers - cut into match sticks
Eggs - Crack eggs into a bowl, add salt and pepper to taste. Beat with a folk. Set aside. Heat up a little olive oil in a tiny frying pan (about 4-5 inches wide). When hot, pour eggs in and cook through. Remove from heat.
C) Assemble and Plate
Place omelette on a plate. Sppon over the tomatoes and the coconut oil. Top with cucumber and carrots. Serve with fresh lime.
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