These are inspired by Nom Nom Paleo, a great breakfast treat that is Whole 30 friendly.
2 tbsp olive oil
½ medium onion, finely diced
3 cloves of garlic, minced
1 lb cremini mushrooms, chopped
10 oz spinach, chopped
8 large eggs
¼ c coconut milk
2 tbsp coconut flour
8 cherry tomotoes, halced
8 slices Prosciutto
Salt and pepper
Preheat oven to 375°F and spary a muffin tin with coconut oil or olive oil.
In a large skillet, heat oil over medium add onions and soften, about 8 min. Add garlic and mushrooms and cook until brown. Add spinach, and stir till wilted. Remove from heat.
Whisk eggs, coconut milk and coconut flour until smooth. Stir in cooled mushroom mixture.
Place 1 slice of prosuitto in each muffin cup, fill with egg mixture top with tomoates.
Bake 15 – 20 minutes until the eggs are set.
*I prepare the mixture ahead of time and store in a container in the fridge and bake in the morning so the Proscuitto stays crispy and eggs not rubbery.
This is from Ottolenghi’s Jerusalem – it is so good! Warning in comes together really quickly, but takes about 2 hours total time.
4 eggplants, split in half
3 tbsp olive oil
1 1/2 tsp cumin
1 tbsp cinnamon
1 1/2 tbsp paprika
2 onions, sliced thin
1 lb ground lamb
7 tbsp pine nuts
2 tsp tomato paste
2/3 c water
1 1/2 tbsp lemon juice
1 tsp tamarind
4 cinnamon sticks
Salt and pepper
Preheat oven to 425.
Place eggplants skin side down in a roasting pan, that fits snugly. Brush or spray with olive oil, season with salt and pepper. Cook for 20 minutes, and cool slightly.
Combine cumin, paprika and cinnamon in a bowl.
In a large frying pan, heat 2 tbsp oil over medium heat and cook onions and 1/2 the spice mixture until soft. Add lamb, tomato paste, 1 tsp salt and pepper. Cook until meat is cooked. Stir in pine nuts.
Combine water, lemon, tamarind and spices. Pour over eggplant, fill with meat and tightly cover.
Reduce oven to 375. Cook for 1 hour 30 minutes basting ever 30 min and recovering.