Dairy-free, Gluten-free, Low-FODMAP, Paleo, Vegetarian
I could eat Indian food for every meal of every day. I love the intense flavors, spices, and aromas of the cuisine. When I lived in southeast Asia, I enjoyed having access to some of the best Indian food around and it became one of my favorite cuisines. Since then, I always seek out Indian restaurants when traveling to new cities and have learned to make Indian dishes myself at home.
If you’re not Indian, you probably have Indian food for lunch or dinner rather than breakfast, but it is certainly no less delicious! This is my Indian version of “scrambled eggs and toast” with heightening flavors and spices to kick-start your day. The eggs are paired with my delicious paleo version of roti (the most delicious bread in existence) for a scrumptious, filling breakfast. Honestly, you could also have this for lunch or dinner if you can’t bring yourself to enjoy this first thing in the morning.
Prep Time: 30 mins | Cook Time: 15 mins (roti) + 15 mins (eggs)
Equipment: whisk, large and small mixing bowls, non-stick or cast-iron pan
- Heat the oven to 200°F (95°C). Whisk all the following ingredients together in one large mixing bowl. Grease a non-stick pan or a cast-iron pan with olive oil. Wait until the pan is hot, but don’t let the oil smoke, then pour 1/2 cup of the batter into the pan and spread it out with the back of a spoon. Cook until small bubbles begin to appear on the up-facing side and it is brown on the other. Then flip it over and cook for a couple of minutes until lightly browned. Place the roti on a baking sheet and put in the oven to keep them warm while you make the eggs.
- 1/4 cup almond flour
- 1/4 cup arrowroot flour
- 1/4 cup coconut flour
- 1 cup full fat coconut milk
- 1 tsp sea salt
- 1 tsp olive oil
- 1/2 tsp baking soda
Tip: It’s best to cook one roti at a time, so they don’t run together and it’s easier to flip them. The first side to cook will look more like a pancake, while the other side will cook more like roti and look like the photos. This will make 4 rotis.
- Cut up the herbs and veggies. In the same pan used for the roti, grease with the garlic-infused olive oil and heat on medium heat. Once the pan is hot (don’t let the oil smoke), add the chili pepper, parsnips, turnips, and all the spices. Cook for 5 minutes, stirring occasionally. Then add the tomatoes to the pan and cook for another 3 minutes or so. While the veggies are cooking, prep the eggs.
- 2 tbsp garlic-infused olive oil
- 1 large green chili pepper, finely chopped
- 1 parsnip, finely chopped
- 1 turnip, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric powder
- Handful of cherry tomatoes, halved
- Whisk together the eggs and cilantro in a small bowl. When the veggies have cooked, pour the egg mixture into the pan and stir to incorporate. Season to taste with salt and pepper. Cook until the eggs are firm and cooked through.
- 3 tablespoons cilantro, finely chopped
- 4 eggs, whisked lightly
- Salt and pepper to taste
- Transfer a roti to a plate and top with scrambled eggs.