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Tomato & Chilli Relish Paleo diet recipe sauce dip

Homemade Tomato & Chilli Relish

1 Comment

What better way to finish off a paleo burger, than with a generous serving of homemade relish? This relish is tomato and chilli – but unlike most relish recipes, I've used medjool dates instead of sugar to add some sweetness.

If you like your relish hot, add some more chillies to your mixture. This Tomato & Chilli Relish is perfect for adding a spicy kick to your meals while keeping it Paleo.

Tomato & Chilli Relish Paleo diet recipe sauce dip
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5 from 1 vote

Recipe: Tomato & Chilli Relish

This Tomato & Chilli Relish is a perfect Paleo condiment to top off your burgers or use as a dip. Made with medjool dates for natural sweetness, it combines the rich flavours of tomatoes and chillies to create a deliciously spicy and slightly sweet relish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Condiments, Sauces
Cuisine: Barbecue, Paleo
Keyword: Homemade Relish, Paleo Relish, Spicy Condiment, Tomato & Chilli Relish
Servings: 8
Calories: 50kcal
Cost: 10

Equipment

  • Pan

Ingredients

  • 1 tsp extra virgin olive oil
  • 1 white onion diced
  • 3 cloves garlic finely diced
  • 1/2 eggplant aubergine
  • 3 medjool dates diced
  • 80 ml red wine vinegar
  • 4 chillies chopped (try a mixture of red and green)
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 250 g cherry tomatoes
  • celtic sea salt & ground black pepper to taste

Instructions

  • Heat the Oil: First, heat the olive oil in a pan over a low heat.
  • Cook the Aromatics: Next, add the diced onion and garlic to the pan. Fry until they start to turn soft and translucent.
  • Add the Eggplant and Dates: Then, add in the diced eggplant and medjool dates. Cook for 4-5 minutes, stirring often.
  • Add the Vinegar: Pour in the red wine vinegar and reduce the temperature to a simmer. Simmer until the liquid has reduced to approximately half its original volume.
  • Add the Remaining Ingredients: Add in the chopped chillies, fennel seeds, coriander seeds, and cherry tomatoes. Reduce the heat to a low setting and stir regularly.
  • Simmer: Allow the mixture to simmer for about half an hour, stirring occasionally.
  • Season and Cool: Finally, season with Celtic sea salt and ground black pepper to taste. Remove from the heat and allow the relish to cool before serving.

Why Make Your Own Paleo-Friendly Relish?

Store-bought relishes are often packed with refined sugars, preservatives, and mysterious ingredients that have no place in a Paleo lifestyle. Creating your own Tomato & Chilli Relish gives you full control over what goes into your food. It’s a simple recipe, but the result is full of robust flavour – sweet, tangy, spicy, and completely natural.

Using medjool dates instead of sugar is a game-changer. They add natural sweetness and a depth of flavour that processed sugar simply can't replicate. Dates also bring a subtle caramel richness and are a great source of dietary fibre, potassium, and antioxidants.

The Perfect Burger Companion

This relish is the ultimate companion for a juicy Paleo burger. Whether you’re making beef, lamb, chicken, or even a veggie-based patty, the richness of the tomato combined with the mild heat from the chillies will take your burger to a whole new level. The relish adds moisture and flavour to every bite without overpowering the main ingredients.

Try it on top of a sweet potato bison burger or pair it with a bunless lamb burger, and you’ll see just how versatile this condiment can be.

Ingredients You Can Trust

The key to a great relish is starting with quality ingredients. Here’s what makes this recipe stand out:

  • Fresh tomatoes: Ripe, juicy tomatoes form the heart of this relish. Use organic if you can, and opt for roma or truss tomatoes for deeper flavour.
  • Chillies: Choose red chillies for both colour and heat. Adjust the quantity based on your spice preference.
  • Medjool dates: These natural sweeteners balance the acidity of the tomatoes and the spice from the chillies beautifully.
  • Garlic and onion: Essential for depth and savoury richness.
  • Apple cider vinegar: Adds a touch of tang and helps preserve the relish naturally.

Every ingredient in this recipe is Paleo-compliant and unprocessed, supporting a clean eating approach that doesn’t compromise on taste.

How to Customise the Heat Level

Spice tolerance varies widely from person to person. The great thing about this relish is that it’s easy to adjust. If you like it mild, reduce the number of chillies or remove the seeds. If you love heat, keep the seeds in and consider adding a pinch of cayenne or a hotter variety of chilli like bird’s eye or habanero.

You can also add a teaspoon of smoked paprika for a deeper, more earthy heat that complements grilled meats beautifully.

Versatile Ways to Use Tomato & Chilli Relish

Once you’ve made a jar of this relish, you’ll find endless ways to enjoy it:

  • As a topping for burgers, grilled meats, or sausages
  • Served alongside scrambled eggs or an omelette
  • As a dip for sweet potato wedges or vegetable sticks
  • Spread on Paleo crackers or lettuce wraps
  • Swirled through cauliflower rice or mash for added flavour

This relish can also be stirred into soups or stews for a kick of flavour, or even used as a marinade base when mixed with olive oil and lemon juice.

How to Store Your Homemade Relish

Once cooled, this relish can be stored in a clean, sterilised glass jar in the fridge for up to two weeks. If you’d like to keep it longer, consider freezing it in small batches using silicone ice cube trays or freezer-safe jars. That way, you always have a flavour booster ready to go.

Be sure to use a clean spoon each time to prevent contamination and maximise shelf life. As there are no artificial preservatives in this recipe, proper storage is key.

Make It in Batches

This recipe is easy to scale up. Make a larger batch and store some jars for later or share them as thoughtful, homemade gifts. A jar of Paleo-friendly Tomato & Chilli Relish tied with a piece of twine and a handwritten label makes a charming and practical present for foodies and health-conscious friends alike.

Health Benefits of the Key Ingredients

  • Tomatoes: Rich in lycopene, a powerful antioxidant that supports heart health and reduces inflammation.
  • Chillies: Contain capsaicin, known for its metabolism-boosting and pain-relief properties.
  • Medjool dates: Provide fibre, minerals, and a natural source of energy without spiking blood sugar as rapidly as refined sugars.
  • Garlic: Anti-inflammatory, antibacterial, and a supporter of immune function.
  • Apple cider vinegar: Aids digestion and helps balance blood sugar levels.

Batch Cooking Tip: Use in Meal Prep

If you like to batch cook your meals for the week, this relish will quickly become a staple in your kitchen. Make a few jars at once and use it to add flavour to your proteins, vegetables, and lunchboxes. It’s especially handy when time is short, and you want to elevate simple meals without fuss.

A Delicious Way to Avoid Hidden Sugars

Creating this Tomato & Chilli Relish is a fantastic way to enjoy a spicy and slightly sweet condiment that fits perfectly into a Paleo lifestyle. The combination of fresh tomatoes, chillies, and medjool dates creates a rich and flavourful relish that enhances any dish.

Many relishes on the market contain high-fructose corn syrup, preservatives, and gums. This version skips all of that and instead focuses on natural sweetness and bold, clean flavours. It’s proof that you don’t need additives to make something taste amazing.

Final Thoughts

This relish is versatile and can be used as a topping for burgers, a dip for vegetables, or even a spread for sandwiches. It's a healthy and delicious alternative to store-bought relishes, packed with natural ingredients and no added sugars.

I hope you enjoy making and eating this Tomato & Chilli Relish. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your relish!

Tomato & Chilli Relish Paleo diet recipe sauce dip

Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken-min

Stuffed Capsicum with Herbed Chicken

2 Comments

I usually only use green capsicum as they’re half the price of their red and yellow cousins, but when they were on offer this week, I thought it was high time to cook something capsicumy. What better than the classic stuffed capsicum? I’d usually make this with minced beef, but I fancied a change, so thought I’d give it a try with shredded chicken instead.

I always used to cut the tops of the capsicum, stuff them, put the lid back on, then cook them standing up. However, it’s not easy to find ones that will remain standing up and also I think they’re harder to eat and not so attractive on the plate this way. I served mine sliced in half lengthways and retained the stalk partly to stop the stuffing falling out, and partly because it looks good! Unfortunately, cutting them for this dish means I can't use my genius capsicum cutting technique.

I used mushrooms, carrots, and a zucchini for the stuffing, but this is a great way to use up whatever vegetables you happen to have.

Hint: Take care choosing your capsicums! You’ll find the ones with 4 points at the base will sit far better in the oven than those with 3 points.

Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken-min
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5 from 1 vote

Recipe: Stuffed Capsicum

This Stuffed Capsicum (bell peppers) with Chicken is a delicious and nutritious Paleo dinner option. Filled with fresh vegetables and tender chicken, it’s a versatile dish that can be adapted to use whatever vegetables you have on hand. Perfect for a comforting winter meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Paleo
Keyword: Chicken Stuffed Capsicum, Healthy Dinner Recipe, paleo dinner, stuffed bell peppers, Stuffed Capsicum, stuffed peppers
Servings: 2
Calories: 350kcal
Cost: 15

Equipment

  • Baking Tray
  • Frying pan

Ingredients

  • 3 colourful capsicums bell peppers
  • Dash of coconut oil
  • 2 brown onions diced into small pieces
  • 1 tin chopped tomatoes
  • 1 bottle of pasata
  • 1 zucchini diced into small pieces
  • 6 mushrooms diced into small pieces
  • 2 carrots diced into small pieces
  • 1 tbsp oregano
  • 1 tsp of chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Sea salt & black pepper to taste
  • Cooked shredded chicken

Instructions

  • First, cut the capsicums lengthways, ensuring the two halves will sit nicely before making the cut. Deseed the capsicum and trim the insides and bottom of the stalk ensuring there is lots of room for them to be filled. Put the halves empty side up on a baking tray.
  • Pre-heat the oven to 175C
  • Then, fry the onions in the coconut oil over medium heat, until they soften.
  • Next, add in the tomatoes and passata, then stir in the veggies.
  • Allow the mixture to simmer for 20-30 minutes, then add the herbs, spices, and seasoning.
  • Add in the chicken to heat up, and once the carrots have softened, remove the pan from the heat.
  • Spoon the mixture into the capsicum halves and push down with the back of a spoon, ensuring they are completely filled.
  • Put the stuffed capsicums in the oven and cook until the capsicum has softened to your liking, ensuring they don’t burn! This should just take a few minutes.

Why Stuffed Capsicum Is a Paleo Favourite

Stuffed capsicum (or bell peppers, depending on where you’re from) is a classic dish for good reason. It ticks so many boxes: it’s nutritious, naturally gluten-free, and easily adaptable to suit the Paleo lifestyle. Using shredded chicken rather than the usual mince brings a lighter, leaner feel to the dish without sacrificing flavour or satisfaction.

This recipe also allows you to incorporate a wide range of colourful vegetables, boosting both the nutrient content and the visual appeal of the meal. Best of all, it’s simple to prepare, family-friendly, and makes excellent leftovers for lunch the next day.

Choosing the Best Capsicums for Stuffing

Not all capsicums are created equal when it comes to stuffing. Look for firm, unblemished capsicums that are roughly the same size, so they cook evenly. Red, yellow, and orange varieties tend to be sweeter than green, which can be slightly bitter, but green capsicum remains a budget-friendly and flavourful option.

If you plan to slice them lengthways, like in this recipe, try to find capsicums with four points at the base rather than three. They’ll sit more steadily in your baking tray and hold their filling better.

How to Cook Chicken for Stuffed Capsicum

This recipe is perfect for using leftover roast or poached chicken. If starting from scratch, you can bake, steam, or poach chicken breasts until cooked through and shred with two forks. Using shredded chicken gives a tender texture and allows the meat to absorb the spices and vegetable flavours beautifully.

To boost flavour, consider tossing the shredded chicken with olive oil, garlic, and a pinch of paprika or cumin before combining it with the rest of the stuffing ingredients.

Ideas for Stuffing Variations

This recipe is incredibly versatile and ideal for using up what you’ve already got in the fridge. Here are a few other vegetables and additions that work well in the stuffing:

  • Finely chopped spinach or kale
  • Leftover roasted vegetables like pumpkin or sweet potato
  • Grated cauliflower for extra fibre
  • Fresh herbs such as parsley, coriander, or oregano
  • Chopped olives or sun-dried tomatoes for a Mediterranean twist

Don't be afraid to experiment. The only essential is balancing moisture so the filling isn’t too wet, which could make the capsicums soggy.

Can You Make These Ahead of Time?

Absolutely! This dish is perfect for prepping in advance. You can fully assemble the stuffed capsicums and store them in the fridge for up to 24 hours before baking. Alternatively, cook a big batch and refrigerate leftovers in an airtight container for up to 3 days.

These also freeze well. After baking, let them cool completely, then wrap individually and freeze. To reheat, pop them in a moderate oven straight from frozen or allow to defrost overnight in the fridge first.

What to Serve with Stuffed Capsicums

These stuffed capsicums are a complete meal on their own, but you can make them part of a larger feast by adding:

  • Cauliflower rice with herbs and lemon
  • Grilled asparagus or green beans
  • A simple avocado and tomato salad
  • Steamed broccoli with a drizzle of tahini

If you have extra filling, it makes a wonderful side dish on its own or served in lettuce cups for a light lunch.

Making It Kid-Friendly

If your kids aren’t fans of capsicum, try scooping some of the filling into hollowed-out zucchini boats or halved sweet potatoes. You can also keep the chilli or strong herbs minimal and serve the capsicums with a mild tomato salsa or guacamole on the side for dipping.

Freezing and Storage Tips

Whether you're meal prepping for the week ahead or saving leftovers, this recipe is freezer-friendly and reheats well. Wrap each capsicum half in baking paper and store in a freezer-safe container. To reheat, unwrap and bake in a covered dish at 180°C until warmed through.

Cooked stuffed capsicums will keep in the fridge for 2 to 3 days. Store in a sealed container and reheat in the oven or microwave as needed.

Why This Recipe Works for Paleo

This recipe uses whole, unprocessed ingredients that align perfectly with a Paleo lifestyle. Chicken is a great lean protein source, while the vegetables add fibre, vitamins, and texture. There are no grains, dairy, or processed sauces – just real food, seasoned well.

You can tailor the ingredients to suit your needs. If you're avoiding nightshades, try stuffing zucchini or mushrooms instead of capsicums. Want a higher-fat version? Mix some chopped avocado or a drizzle of olive oil into the stuffing before baking.

Trying Out Stuffed Capsicum with Chicken

Trying out this Stuffed Capsicum with Chicken recipe will not only make your dinner delicious but also align perfectly with your Paleo diet. This recipe is a great way to enjoy a variety of fresh vegetables and tender chicken in a colourful and flavourful presentation.

One of the best parts about this dish is its versatility. You can easily swap out the vegetables for whatever you have on hand, making it a great option for using up leftovers or seasonal produce. The combination of spices and herbs gives it a wonderful aroma and taste, making each bite a delight.

Whether you’re cooking for family or friends, this dish is sure to impress. And remember, if you end up with extra stuffing, it freezes well for future meals. Enjoy a healthy, satisfying, and flavourful dinner with this Stuffed Capsicum with Chicken recipe.

For more creative Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! We love hearing from you, so please share your thoughts and variations of this recipe in the comments below. Happy cooking and bon appétit!

Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken

fail-proof poached chicken paleo recipe shredded poultry lunch dinner

Fail-Proof Poached Chicken (Paleo)

2 Comments

I don’t know about you, but I find chicken cooked in the oven can be a bit dry and fried chicken can be a little greasy (not to mention make an complete mess of the kitchen), so lately I've been poaching chicken instead. This Fail-Proof Poached Chicken is my favourite way to cook chicken that I'm going to be shredding, or adding to a recipe that calls for pre-cooked chicken.

fail-proof poached chicken paleo recipe shredded poultry lunch dinner
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5 from 2 votes

Recipe: fail-proof poached chicken

This fail-proof poached chicken recipe ensures tender and juicy chicken every time. Perfect for shredding and adding to a variety of dishes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Fail-Proof Poached Chicken, Paleo chicken recipe, Poached Chicken, Tender Chicken
Servings: 4 Serves
Calories: 120kcal
Cost: $15

Equipment

  • Large Pot
  • Meat Thermometer

Ingredients

  • Chicken as much as your recipe calls for
  • A splash of white wine
  • Water
  • A couple of bay leaves
  • A small piece of fresh ginger
  • A few black peppercorns
  • Sea salt

Instructions

  • Prepare the Chicken: Dice the chicken into roughly equal-sized pieces to ensure even cooking.
  • Arrange in Pot: Arrange the chicken at the bottom of a large pot, ensuring the pieces do not overlap.
  • Add Liquids: Pour the splash of white wine over the chicken first, then add cold water until the chicken is completely submerged by about 5cm of water.
  • Season: Add the bay leaves, fresh ginger, peppercorns, and sea salt to the pot.
  • Bring to Boil: Bring the water to a boil. Once it boils, reduce the heat to a simmer.
  • Simmer and Skim: Simmer the chicken for a few minutes. If you plan to use the poaching liquid, skim off any scum that rises to the top.
  • Check Doneness: Simmer the chicken until thoroughly cooked. Use a meat thermometer to ensure it reaches an internal temperature of 75°C (165°F). Alternatively, test the largest piece to ensure it’s cooked through and the juices run clear.
  • Drain and Use: Once cooked, drain the chicken pieces and shred them or use them as they are in your recipes.

Why Poaching Chicken Is the Ultimate Paleo Cooking Hack

Poaching chicken might not sound glamorous, but it is one of the most effective and practical ways to prepare tender, juicy meat without added fat or fuss. For anyone following a Paleo diet, this cooking method ticks all the boxes – it’s clean, healthy, quick, and perfect for meal prepping in batches.

Unlike roasting or frying, poaching gently simmers the chicken in liquid, keeping it moist and preserving the delicate flavour. There’s no oil splatter, no dry texture, and no complicated equipment needed. Just a pot, some water or broth, and a few aromatics.

Perfect for Shredding and Meal Prep

This method of poaching chicken ensures you get tender, juicy chicken every time, without the dryness of oven-baked chicken or the greasiness of fried chicken. It’s ideal for dishes that require shredded or chopped cooked chicken, such as:

Once poached and cooled, the chicken can be shredded with two forks or chopped finely, depending on your recipe. You can also store it in portions, ready to use throughout the week.

The Best Liquid for Poaching Chicken

While plain water works perfectly well, adding flavour to your poaching liquid makes a big difference. If you’re using the chicken in a particular cuisine, you can tailor the aromatics to match. Here are some suggestions:

  • Classic: Water with sea salt, bay leaf, and cracked black pepper
  • Herbed: Add garlic cloves, thyme, parsley, or rosemary to the pot
  • Asian-inspired: Use ginger slices, spring onions, and a dash of coconut aminos
  • Broth-based: Use bone broth or chicken stock instead of water for a richer result

The poaching liquid can also be strained and used as a light broth base for soups or to cook rice alternatives like cauliflower rice.

How Long to Poach Chicken

Timing is everything with poaching. Overcooked chicken becomes rubbery, while undercooked chicken is unsafe. With this method, boneless chicken breasts typically take around 12–14 minutes to cook through, depending on their size. Bone-in chicken will take longer – closer to 25–30 minutes.

The best way to check for doneness is to use a meat thermometer. The thickest part of the breast should reach 75°C (165°F). If you don’t have a thermometer, slice into the middle – the meat should be opaque and the juices should run clear.

Fail-Proof Poaching Method

The trick to poaching chicken successfully is to avoid boiling it rapidly. A gentle simmer is all you need. Here's a quick rundown of the steps:

  1. Place chicken in a single layer in the bottom of a saucepan.
  2. Add enough water or broth to cover the chicken by about 2–3 cm.
  3. Add aromatics or herbs if desired.
  4. Bring the pot to a gentle simmer over medium heat.
  5. Once simmering, cover with a lid and reduce the heat to low.
  6. Cook for 12–14 minutes, or until fully cooked through.
  7. Remove from the liquid and allow to rest for 5 minutes before shredding.

Tips to Get It Just Right

Here are a few extra tips to make sure your poached chicken turns out perfectly every time:

  • Don’t overcrowd the pot. Keep the chicken in a single layer to ensure even cooking.
  • Use cold liquid to start. Placing chicken in already-boiling water can cause it to seize and toughen.
  • Let it rest before cutting. This keeps the juices in the meat rather than spilling out on your board.

Batch Cooking for the Week

One of the best things about this method is how easy it is to batch cook. Poach several chicken breasts at once, shred or chop them, and divide into containers. They’ll last for up to 4 days in the fridge or can be frozen in portions for up to 3 months.

Freezing pre-cooked chicken is a game-changer for busy weeks. Just defrost overnight in the fridge or gently reheat in a pan with a splash of broth for added moisture.

Ideas for Using Poached Chicken

Poached chicken is incredibly versatile and can be added to almost anything. Here are some Paleo-friendly ideas for inspiration:

  • Quick chicken salad: Toss with avocado, cucumber, and olive oil
  • Stuffed capsicums: Mix with chopped vegetables and herbs, then bake in halved peppers
  • Breakfast hash: Add to a sweet potato and kale skillet
  • Soup base: Stir into a clear vegetable broth with courgette noodles
  • Lettuce wraps: Fill with chicken, grated carrot, coriander, and a squeeze of lime

How to Store and Reuse the Poaching Liquid

The leftover poaching liquid is too good to waste. If you used herbs or aromatics, strain the liquid and store it in a jar in the fridge. It can be used within a few days as a base for soup, to sauté vegetables, or to cook grains if you include them in your diet.

You can also freeze the strained broth in ice cube trays for smaller portions that are perfect for deglazing pans or adding quick flavour to meals.

Perfect for Beginners and Time-Poor Cooks

This poaching method is especially helpful for those who are new to cooking or looking for a foolproof way to prepare meals without hassle. There’s no guesswork, and no fancy equipment needed – just a pan and a few pantry staples.

It’s also a great way to prep protein for kids’ lunches, busy weeknight dinners, or packed lunches that need to be thrown together in minutes.

Final Thoughts

This poached chicken method is the kind of basic kitchen skill that ends up being surprisingly life-changing. You’ll wonder how you ever got by without it. It’s simple, healthy, and endlessly useful in Paleo cooking.

Have you tried poaching chicken before? Additionally, share your favourite poaching tips and recipes in the comments below!

fail-proof poached chicken paleo recipe shredded poultry lunch dinner

Recipe Egg-y Tomatoes breakfast paleo network-min

Paleo Breakfast Tomatoes Baked with Egg

1 Comment

I know so many people find breakfast the hardest thing about eating a low-carb Paleo diet. Well, if my 80 Paleo breakfast ideas haven't given you any inspiration, here's a fresh idea: Egg-y Tomatoes.

I love having eggs for breakfast as I find them incredibly filling – they’re a fantastic way to get high-quality protein into your system first thing in the morning. This recipe disguises the eggs slightly by baking them into a homemade tomato purée, which makes it feel like something a little different to the usual scrambled or poached eggs. It’s also super quick and easy, which means there’s really no excuse not to start the day with something nourishing and satisfying, even if you're rushing out the door.

This dish pairs beautifully with a side of fresh salmon (just make sure it's wild and local) or some high-quality Paleo sausages. You could also serve it with avocado slices, sautéed spinach, or grilled mushrooms to make it even more substantial.

I'd love to hear what a typical breakfast looks like for you. Do you tend to have the same thing most mornings? Or perhaps you just heat up leftovers from the night before? Either way, having a quick and healthy go-to like Egg-y Tomatoes can make staying on track with your Paleo lifestyle much easier.

Recipe Egg-y Tomatoes breakfast paleo network-min
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5 from 1 vote

Recipe: Egg-y Tomatoes

This quick and easy paleo breakfast recipe combines eggs and homemade tomato puree for a nutritious start to your day. Perfect for busy mornings!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Paleo
Keyword: Easy Paleo Recipe, Egg-y Tomatoes, Paleo Breakfast Recipe, Quick Breakfast
Servings: 3 Serves
Calories: 150kcal
Cost: $4

Equipment

  • Blender
  • Frying pan

Ingredients

  • 3 medium tomatoes
  • 45 ml (3 tablespoons) EV olive oil
  • 6 free-range eggs
  • salt and freshly ground black pepper

Instructions

  • Prepare the Tomatoes: First, blend the tomatoes in a blender until smooth and put the mixture to one side.
  • Heat the Oil: Heat the olive oil in a frying pan over medium heat.
  • Cook the Tomatoes: Add the blended tomatoes to the pan and season with salt and pepper to taste. Stir the mixture while the excess liquid evaporates.
  • Add the Eggs: Once the mixture has dried out, after about ten minutes, beat the eggs and stir them into the tomatoes.
  • Cook the Eggs: Keep stirring until the eggs are cooked through.
  • Serve: Serve immediately and enjoy!

Why Eggs Are a Great Choice for a Paleo Breakfast

Eggs are a staple in many Paleo kitchens, and for good reason. They’re packed with essential nutrients including protein, choline, selenium, and a range of B vitamins. They also help keep you full throughout the morning, which is especially important if you're avoiding snacks between meals.

For those following a low-carb or ketogenic version of Paleo, eggs also offer the ideal macro balance: high in protein and fat, with virtually no carbohydrates. This makes them a natural choice for those looking to stay energised and focused during the day.

Making Tomato and Eggs More Interesting

While eggs are incredibly versatile, they can get a little repetitive if you're always having them the same way. That’s where this recipe comes in. By baking the eggs in a rich, spiced tomato sauce, you’re adding flavour, colour, and nutrients all at once.

This method is also great for people who don’t particularly enjoy the texture of plain eggs. Baking them in the sauce changes the texture slightly, making them softer and creamier without feeling slimy or overcooked.

Simple Ingredients, Big Flavour

This Egg-y Tomatoes recipe is made with just a few wholesome ingredients, but the result is packed with flavour. You’ll need:

  • Fresh tomatoes (or good-quality tinned tomatoes if they’re out of season)
  • Garlic and onion for depth and savoury richness
  • Eggs – preferably free-range and organic
  • Herbs and spices such as basil, oregano, or smoked paprika for extra flavour
  • Optional extras like chilli flakes for a bit of heat, or chopped olives for a salty hit

You can also add leafy greens like baby spinach or kale to the sauce for an extra nutrient boost. Just stir them in a few minutes before cracking the eggs into the pan or baking dish.

Cooking Method and Tips

This recipe works well in both a stovetop skillet and an oven-safe dish. Here’s a breakdown of how to get it just right:

  1. Start by gently cooking your garlic, onion, and tomatoes together until they soften and reduce into a rich, thick sauce. Don’t rush this step – it’s where all the flavour comes from.
  2. Make small wells in the tomato mixture and crack the eggs directly into them. Cover with a lid if cooking on the stove, or transfer to the oven and bake until the whites are set and the yolks are done to your liking.
  3. Finish with a sprinkle of fresh herbs or a drizzle of olive oil for added richness.

Cooking time will vary depending on how runny you like your eggs, but usually 8–10 minutes in the oven will give you softly set whites and a slightly runny yolk. Just keep an eye on them to avoid overcooking.

Ideas for Customising Your Egg-y Tomatoes

One of the best things about this dish is how easy it is to customise. Here are a few ideas to mix it up:

  • Add protein: Stir in some shredded chicken, leftover beef mince, or sliced Paleo sausage for a heartier meal.
  • Spice it up: Add harissa paste or ground cumin for a North African-inspired version.
  • Change the herbs: Use fresh dill, thyme, or coriander to complement other dishes you’re serving.
  • Make it Mediterranean: Add black olives, capers, and crumbled Paleo-friendly feta if you include dairy.

Meal Prep and Leftovers

This dish is best made and eaten fresh, but you can prepare the tomato base in advance and store it in the fridge for up to 3 days. When ready to eat, just reheat the sauce, crack in the eggs, and finish cooking as usual.

Leftover tomato sauce can also be repurposed as a base for other meals. Try stirring it through zucchini noodles, using it in a stuffed capsicum, or serving it alongside grilled meat or fish.

What to Serve With Egg-y Tomatoes

To round out your breakfast, consider adding one or two of the following Paleo-friendly sides:

  • Slices of avocado for healthy fats
  • Grilled mushrooms or asparagus
  • Roasted sweet potato cubes for a more substantial meal
  • Fresh fruit like berries or melon on the side

You could also serve this dish over a bed of sautéed kale or cauliflower rice for a grain-free version of a traditional brunch bowl.

Quick, Nutritious and Completely Paleo

Starting your day with a nutritious and satisfying breakfast doesn't have to be difficult. This Egg-y Tomatoes recipe is quick, easy, and perfect for busy mornings. Plus, it’s made entirely from real, unprocessed ingredients that align with Paleo principles.

By combining the high-protein benefits of eggs with the natural sweetness and acidity of tomatoes, you get a well-balanced breakfast that will keep you full and energised until your next meal. And since it comes together so quickly, it’s just as easy to make on a weekday as it is for a more leisurely weekend brunch.

Pair it with some wild salmon or Paleo sausages for an extra protein boost and you’ve got a breakfast that’s as nutritious as it is delicious.

Recipe Breakfast Tomato Eggs Low Carb Paleo Network Primal Diet-min

Final Thoughts

What’s your favourite Paleo breakfast? Do you prefer to stick with the same routine, or are you always trying new ideas? This Egg-y Tomatoes recipe is one of those meals that’s easy to make, endlessly customisable, and likely to become a staple in your kitchen.

Share your variations in the comments – I’d love to hear how you make it your own. And if you’re still in need of breakfast inspiration, make sure you check out my full list of 80 Paleo breakfast ideas.

Recipe Coconut milk berries icy poles popsicles ice lollies lolly

Refreshing Coconut Icy Poles (Paleo Treat)

1 Comment

What to do when you've made more coconut milk than you can possibly use? Make coconut ice lollies of course! I already had some moulds for icy poles and some wooden sticks, so it couldn't have been easier. This would work great with coconut yoghurt too, next time you make a batch.

These Coconut Icy Poles are a fantastic way to use up leftover coconut milk or yoghurt and create a refreshing and healthy dessert. They are simple to make and perfect for cooling down on a hot day.

Recipe Coconut milk berries icy poles popsicles ice lollies Paleo Network-min
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5 from 1 vote

Recipe: Coconut Icy Poles

These Coconut Icy Poles are a refreshing and easy Paleo dessert. Perfect for using up leftover coconut milk or yoghurt, they are a simple and healthy treat. Made with just three ingredients, they are quick to prepare and delicious to enjoy on hot days.
Prep Time10 minutes
Total Time10 minutes
Course: Desserts, Snacks
Cuisine: Paleo
Keyword: Coconut ice lollies, Coconut Icy Poles, Healthy Popsicles, Paleo Dessert, Refreshing Icy Poles
Servings: 4
Calories: 50kcal
Cost: $5

Equipment

  • Popsicle moulds
  • Wooden popsicle sticks

Ingredients

  • coconut milk
  • handful of berries
  • handful of coconut flakes

Instructions

  • Prepare the Moulds: First, put some berries at the bottom of each popsicle mould.
  • Add Coconut Flakes: Next, add a pinch of coconut flakes to each section.
  • Fill with Coconut Milk: Finally, top with the coconut milk (or yoghurt) until the moulds are full.
  • Insert Sticks: Insert the wooden sticks into each mould.
  • Freeze: Place the moulds in the freezer and freeze until solid, which typically takes a few hours.

Making these Coconut Icy Poles is a delightful way to enjoy a refreshing and healthy dessert that fits perfectly into a Paleo lifestyle. The combination of coconut milk, berries, and coconut flakes creates a delicious and nutritious treat that is easy to prepare.

These icy poles are not only a great way to use up leftover coconut milk or yoghurt but also a fantastic option for a cooling dessert on hot days. They are versatile and can be customized with your favourite fruits and flavours.

I hope you enjoy making and eating these iced lollies. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your refreshing treat!
Recipe Coconut milk berries icy poles popsicles ice lollies lolly

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