Grain Free Shakshuka Burrito



Instead of your regular eggs and toast for breakfast – try something new. This is a great way to start your day, nourish your body, and satisfy your taste buds. This recipe requires some work and time though, so it’s good for weekend brunch or for mornings when you can take your time and cook. To save time, you can make the burritos and shakshuka in advance and just warm them up and assemble the dish just before serving. You can use this easy-to-make grain free burrito recipe in many different variations (like with scrambled eggs, slices of avocaco, and salsa), but in this post I have decided to pair it with shakshuka to have an interesting dish that combines the Mexican and the Middles Eastern cuisines.



Preparation time: 1 hour
Yields: 4 servings

Burrito

Ingredients:

1 cup tapioca flour
1 cup almond flour
1 cup water
4 eggs
1 tsp salt
¼ cup shredded parmesan cheese (optional)
4 tbsp butter/oil

(To  make 1 serving simply use quarter of the quantities listed: ¼ cup tapioca flour, ¼ cup almond flour, ¼ cup water, 1 egg, ¼ tsp salt, 1 tbsp shredded parmesan cheese, and 1 tbsp butter/oil)

Preparation:

Preheat a large pan on high heat. I use 12in/30cm diameter pan.

Create a batter by mixing together tapioca flour, almond flour, water, eggs, salt, and parmesan cheese.

Use medium heat to melt 1 tbsp butter in the pan.


Pour quarter of the batter into the pan (about 3/4 cup). Make sure to spread the batter evenly, so that it covers the entire surface of the pan.

Increase heat to high.


Cook for about 2-3 minutes.


Flip and cook for about 2 more minutes.

Repeat the process with the rest of the batter.


Shakshuka

Ingredients:

1 large onion - chopped
1 tsp minced garlic
4 medium size tomatoes – chopped
4 eggs
1 tsp turmeric (optional)
¼ tsp cumin (optional)
2 tbsp oil
Salt and pepper

Preparation:

In a medium size pan (10in/25cm diameter) on medium-high heat sauté chopped onion with oil and salt and pepper for about 7-10 minutes, or until onion is golden brown. 

Add minced garlic and mix vigorously for 1 minute.


Add chopped tomatoes, turmeric, and cumin. Cook for about 10 minutes.


Add eggs and mix it all together.  Mix until eggs are thoroughly cooked.


Assembling the burritos:

Place quarter of the shakshuka at the center of each burrito. 


Fold the top and bottom of each burrito.
Fold the sides over the Shakshuka.
Flip the burrito so the folded side is facing the plate. 

Topping (optional)

Ingredients:

1 cup of shredded cheese of your choice
or – cup of sour cream
4 green onions – chopped

Preparation:

Sour cream – simply place a dollop on each burrito, sprinkle chopped green onion and serve.

Shredded cheese – set oven on broil. Sprinkle cheese on top of the burritos. Place in oven until cheese is melted or browned. 


Sprinkle chopped green onion on top and serve. 




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