2 tbsp Ghee
1 tbsp garlic infused oil
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp low FODMAP curry powder
1 red chili, finely chopped
2 tomatoes, seeds removed, finely chopped
6 free-range eggs
50ml/1¾fl oz lactose free cream
1 tbsp chopped fresh coriander
1 tbsp chopped chives
4 slices buttered gluten free toast or pancakes, to serve
Melt the ghee in a frying pan and add the spices and chili and cook for a further 4-5 minutes, or until fragrant and well combined.
Add the tomatoes and cook for a further 3-4 minutes, or until softened.
Beat the eggs and lactose free cream together in a bowl, then add the mixture to the pan and cook, stirring constantly, until the eggs are just set.
Stir in the coriander.
Spoon the eggs onto the gluten free toast to serve
Recipe adapted from: Good Food