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Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

Spicy Tomato Pigs Trotters – Offal Reimagined

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If you're looking to broaden your culinary horizons and embrace the full spectrum of nose-to-tail eating, this Spicy Tomato Pigs Trotters recipe is the perfect place to begin. Often overlooked and underappreciated, pigs trotters are packed with collagen, minerals, and flavour—and when slow-cooked in a rich, spicy tomato sauce, they transform into something truly special.

My journey with offal hasn’t always been an enthusiastic one. Like many, I once avoided the obscure cuts, sticking instead to more familiar territory. Pigs trotters in particular always gave me pause. I'd see them in my butcher’s display, untouched and slightly intimidating. But curiosity (and a desire to waste less and cook more sustainably) finally won out, and I’m so glad it did.

After a long, slow cook, the tough sinew and skin give way to deeply savoury, gelatinous meat that soaks up the heat and acidity of the spicy tomato sauce beautifully. This dish is a triumph of patience and bold flavours—and it fits perfectly into a Paleo framework.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas
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5 from 1 vote

Spicy Tomato Pigs Trotters

These Spicy Tomato Pigs Trotters are a delightful surprise for those venturing into cooking with offal. The slow-cooked trotters become tender and flavourful, simmered in a rich, spicy tomato sauce. Perfect for a hearty and nutritious Paleo dinner.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Hearty Dinner, Paleo Offal Recipe, Slow-Cooked Pigs Trotters, Spicy Tomato Pigs Trotters
Servings: 4
Calories: 350kcal
Cost: 15

Equipment

  • Large saucepan

Ingredients

  • 4 large pigs trotters
  • Sea salt and black pepper
  • Olive oil
  • 1 large onion finely chopped
  • 4 red chillies deseeded and chopped
  • 2 cloves garlic crushed
  • 1 tsp dried oregano
  • 2x 400 ml cans chopped tomatoes
  • 4 large carrots peeled and chopped into chunks
  • Large handful fresh basil torn, to serve

Instructions

  • First, score the skin on the trotters, and season well with sea salt and plenty of black pepper.
  • Next, heat a little olive oil in a large saucepan to a high heat. Brown the trotters by frying them in the oil for a couple of minutes. Remove and set aside.
  • Lower the heat to medium, then add the onion. Soften for 5 minutes, then add the chilli, garlic, and oregano. Fry for another minute or so, then add the two cans of chopped tomatoes. Stir well, then add the trotters back to the pan. Lower the heat, cover, and simmer for an hour and a half. Stir every now and then and top up with a little extra water if needed.
  • Twenty minutes before serving, add the chopped carrots, then cover again. Continue to simmer until the carrots are tender.
  • Finally, serve the dish garnished with fresh basil.

Why Cook with Pigs Trotters?

It’s easy to get stuck in the habit of buying familiar cuts like chicken breast or beef mince, but eating the whole animal is more sustainable and often far more nutritious. Trotters are rich in collagen, which supports joint, skin, and gut health. They’re also affordable, making them a fantastic option for budget-conscious Paleo cooks looking to maximise both flavour and nutrition.

Cooking with trotters also aligns beautifully with traditional diets, where offal and bone-in cuts were prized for their density of nutrients. This isn’t just about culinary curiosity—it’s about embracing a more ancestral and respectful way of eating.

Flavour Meets Function: The Spicy Tomato Sauce

The beauty of this dish lies in its bold, comforting sauce. The tomato base brings natural acidity and sweetness, which cuts through the richness of the meat, while a medley of warming spices adds complexity and depth. You’ll find heat from chillies, smokiness from paprika, and an aromatic backbone from garlic and onion.

When making tomato-based dishes, it’s important to select a high-quality source. Avoid overly processed brands that contain added sugars, preservatives, or unnecessary additives. If you’re using canned tomatoes, be sure to check the label—this guide to which brands to avoid is a great place to start.

Tips for Preparing Trotters

If this is your first time handling pigs trotters, here are a few tips to make the process easier:

  • Ask your butcher to clean and split them: This saves time and effort at home, and ensures you can access all the edible parts more easily after cooking.
  • Rinse thoroughly: Before cooking, give them a good rinse under cold water to remove any residual bone dust or debris.
  • Blanching helps: For a cleaner broth and more refined flavour, you can parboil the trotters for 5–10 minutes and then discard the water before starting your actual recipe.
  • Slow cooking is key: These cuts benefit most from gentle, prolonged heat. A simmering pot over several hours will yield the best results.

Customising Your Curry

Though this dish is rich and robust, it’s also highly adaptable. If you’d like to make it your own, consider the following additions or variations:

  • Add root vegetables: Carrot or sweet potato add a subtle sweetness and make the dish heartier.
  • Layer in leafy greens: Spinach or kale stirred in towards the end adds a fresh element and boosts nutrient content.
  • Try different herbs: Bay leaves, thyme, or even a pinch of cinnamon can enhance the depth of the sauce.
  • Adjust the heat: Prefer a milder flavour? Tone down the chilli or replace with smoked paprika for warmth without the fire.

Because the sauce is so flavourful, it pairs well with a wide range of ingredients. Even if you’re cooking for someone unsure about offal, this dish could win them over with its rich, comforting aroma and satisfying texture.

Serving Suggestions

Due to its hearty nature, this dish is best served with something to soak up the sauce. Here are a few Paleo-friendly serving ideas:

  • Cauliflower mash: Creamy and neutral, it lets the flavours of the sauce shine through.
  • Roasted vegetables: Pumpkin, carrots, or parsnip are great roasted with garlic and rosemary.
  • Cauliflower rice: A grain-free base that absorbs the spicy tomato sauce beautifully.
  • Simple green salad: If you want to lighten things up, serve alongside fresh greens dressed with lemon juice and olive oil.

Storage and Leftovers

Spicy Tomato Pigs Trotters actually taste even better the next day, once the flavours have had a chance to deepen and settle. Here’s how to store and reheat leftovers safely:

  • Refrigerate: Store in an airtight container for up to 3 days. The sauce may thicken slightly but will loosen when reheated.
  • Freeze: This dish freezes well. Portion into freezer-safe containers and store for up to 3 months.
  • To reheat: Gently warm over low heat on the stove until piping hot. Add a splash of water or extra tomato sauce if it needs loosening.

Leftovers can also be used as a flavourful addition to soups or stews. Simply shred the meat and stir into a broth-based dish for a collagen-rich protein boost.

Health Benefits of Offal and Gelatin-Rich Cuts

Pigs trotters are more than just a culinary curiosity. They’re a powerhouse of nutrients that are often lacking in modern diets. Rich in gelatin and collagen, these cuts can support gut health, skin elasticity, joint function, and even help reduce inflammation.

They’re also high in minerals like zinc, calcium, and magnesium—nutrients essential for immune function, bone health, and energy production. By including a variety of cuts in your diet, you create a more balanced, nutrient-dense way of eating that reflects traditional dietary wisdom.

Why It Works for Paleo

This dish ticks all the boxes for those following a Paleo lifestyle. It’s completely free from grains, dairy, and refined sugars. Instead, it focuses on whole-food ingredients, healthy fats, natural spices, and nutrient-rich meat.

More importantly, it celebrates a nose-to-tail approach to eating—something that aligns with ancestral diets and sustainable meat consumption. If you’re trying to reduce waste and eat more ethically, embracing offal is a meaningful and flavourful way to do so.

Final Thoughts

Cooking with pigs trotters might not be your first instinct, but it’s a choice that pays off. This Spicy Tomato Pigs Trotters recipe reimagines offal in a way that’s approachable, comforting, and genuinely delicious. It’s a perfect introduction for anyone curious about using lesser-known cuts without sacrificing flavour or nutrition.

Give it a try and see how something that once seemed intimidating can become a cherished part of your recipe rotation. If you do make this dish, I’d love to hear how it turned out. Share your thoughts or tweaks in the comments below, and don’t forget to sign up for the newsletter for more Paleo inspiration.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

sun-dried tomatoes recipe paleo diet oven dehydrator how to

Easy Oven-Dried Tomatoes for Paleo Snacks

1 Comment

Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried tomatoes rather than sun-dried – and my method doesn’t take 7-days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.

Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.

Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.

sun-dried tomatoes recipe paleo diet oven dehydrator how to
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5 from 1 vote

Recipe: Sun dried tomatoes

These Oven-Dried Tomatoes are a simple and healthy alternative to store-bought sun-dried tomatoes. With no preservatives or added nasties, they make a perfect Paleo snack or addition to various dishes. Customize with your favorite herbs and enjoy the rich, concentrated flavor of these homemade treats.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Sides, Snacks
Cuisine: Italian, Paleo
Keyword: Healthy Tomato Snacks, Homemade Sun-Dried Tomatoes, Oven-Dried Tomatoes, paleo snack
Servings: 4
Calories: 50kcal
Cost: $5

Equipment

  • Baking Tray
  • Grease-proof paper
  • Bowl

Ingredients

  • 250 g tomatoes I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time
  • Splash of extra virgin olive oil
  • 1 teaspoon of dried basil
  • Sea salt and black pepper to taste

Instructions

  • Preheat the Oven: First, preheat your oven to 150°C (300°F).
  • Prepare the Tomatoes: Slice the tomatoes in half, lengthways. It helps to keep them all evenly sized.
  • Mix the Ingredients: In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated with olive oil, dried basil, sea salt, and black pepper.
  • Arrange on Baking Tray: Line a baking tray with grease-proof paper, and arrange the tomatoes evenly on the tray. It’s fine if some face up and some down.
  • Bake: Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
  • Store: Store your oven-dried tomatoes in an airtight container in the fridge.

Alternative Method: Alternatively, you can simply dry out the tomatoes in a dehydrator, if you have one.

Enjoy these oven-dried tomatoes as a simple stand-alone snack with goat cheese, avocado, and pine nuts. They’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili, or even as a secret ingredient in some homemade ketchup.
Creating these Oven-Dried Tomatoes is a fantastic way to enjoy a healthy and delicious snack that fits perfectly into a Paleo lifestyle. With minimal ingredients and effort, you can have a versatile and nutritious addition to your meals.

These tomatoes are not only great as a stand-alone snack but also perfect for adding to various recipes. Whether in omelettes, pizzas, chilies, or even homemade ketchup, their rich and concentrated flavour enhances any dish.

I hope you enjoy making and eating these Oven-Dried Tomatoes – I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below.
sun-dried tomatoes recipe paleo diet oven dehydrator how to

Tips for Choosing the Best Tomatoes

For the richest flavour, opt for small, firm tomatoes like Roma, cherry, or grape varieties. These types naturally have a lower water content, which helps them dry more efficiently and intensify in taste. You can also use heirloom varieties to add visual appeal to your final product, especially if you're giving them as a gift. Always choose ripe, unblemished tomatoes for the best results.

Storage and Shelf Life

Once fully dried, your oven-dried tomatoes should be stored in an airtight container or jar. You can store them dry, or pack them in olive oil with herbs for a ready-to-use ingredient. In the fridge, they’ll last around a week if packed in oil, or longer if vacuum sealed or kept in the freezer. Just ensure they're completely cool before sealing to avoid excess moisture.

Pairings and Serving Suggestions

These tomatoes add bursts of flavour to almost any dish. Add them to a Paleo-style antipasto platter with cured meats, olives, and fermented veggies. Chop and mix into your favourite guacamole or toss through a fresh zucchini noodle salad with basil and almonds. They’re also incredible on Paleo wraps or flatbreads with grilled chicken or lamb.

Batch Prep and Scaling Up

Because drying tomatoes takes time, consider making a large batch at once. Use multiple trays if your oven allows. Rotate them halfway through the drying time to ensure even dehydration. When using a dehydrator, you can run several trays simultaneously, making it more energy-efficient if you plan to preserve lots of produce from your garden or a market haul.

Creative Gifting Ideas

Layer a selection of oven-dried tomatoes, roasted capsicum, and fresh herbs like thyme or rosemary in a glass jar and top with good-quality olive oil. Tie with string and a handwritten label for a beautiful homemade gift. For an added touch, include a tag with recipe suggestions or a pairing guide. It’s the kind of present that feels thoughtful, delicious, and practical all at once.

Why They’re Better Than Store-Bought

Many commercial sun-dried tomatoes contain preservatives like sulphites, which can cause adverse reactions in sensitive individuals. By making your own, you control every ingredient—there’s no sugar, additives, or processed oils. Plus, they’re far more cost-effective than their store-bought counterparts.

Fun Variations to Try

  • Spicy Kick: Add a pinch of chili flakes or cayenne before drying.
  • Smoky Flavour: Try smoked paprika for a deeper, earthy undertone.
  • Middle Eastern Twist: Add ground cumin and coriander with fresh mint after drying.
  • Herb Infused Oil: After storing in oil, toss in a few sprigs of thyme or oregano to deepen the flavour over time.

Using Oven-Dried Tomatoes in Everyday Meals

Once you've mastered making oven-dried tomatoes, the real fun begins with incorporating them into your regular meals. Their deep, sweet-savory flavour can completely transform simple dishes. Toss them through scrambled eggs or a veggie-loaded frittata for an instant flavour boost. Add a handful to a tray of roasted vegetables just before serving, or stir into cauliflower rice for a Mediterranean flair. They also work beautifully in slow-cooked dishes, where their richness intensifies further and adds depth without overpowering other ingredients.

Paleo-Friendly Sauces and Dressings

Blending your oven-dried tomatoes into sauces and dressings is another excellent way to use them. For a simple Paleo pasta sauce, blend a handful of dried tomatoes with olive oil, garlic, fresh basil, and a touch of lemon juice. You can thin it with water or bone broth for a looser consistency. This works perfectly over spiralised zucchini noodles or grilled vegetables. For a salad dressing, pulse them into a vinaigrette with apple cider vinegar and Dijon mustard. The result is a bold, tangy dressing that livens up any salad without the need for additives or emulsifiers.

Turn Them Into a Savoury Spread

Another creative idea is to use your dried tomatoes as the base for a spread or dip. Blend with soaked cashews, garlic, lemon juice, and herbs to create a creamy tomato spread that’s perfect for Paleo crackers or raw veggie sticks. For a nut-free option, blend them with roasted red capsicum and a splash of olive oil for a simple tapenade-like dip. It makes an excellent addition to grazing boards or packed lunches and is a great way to add interest to leftovers.

Protein Pairings for Maximum Flavour

Oven-dried tomatoes pair wonderfully with many protein sources, especially within a Paleo framework. Toss them through a lamb salad with mint and cucumber, or use them to top grilled chicken thighs with fresh herbs and avocado. They’re also brilliant in slow-cooked beef dishes, bringing natural acidity and richness. If you eat eggs, they’re an easy upgrade to any omelette or egg muffin. With seafood, try them in a warm salad with prawns, olives, and rocket for a nutrient-dense lunch.

Make a Paleo-Friendly Tapenade

If you're missing traditional tapenade, these tomatoes can help. Blend them with olives, garlic, and a drizzle of olive oil for a robust, savoury spread that works on everything from Paleo bread to lettuce wraps. You can keep it chunky or blend until smooth depending on your preference. Add a few toasted pine nuts for texture or a splash of lemon juice to brighten the flavour. Store in a jar in the fridge and use within a few days.

Meal Prep with a Mediterranean Twist

Including oven-dried tomatoes in your weekly meal prep can bring variety to your usual rotation. Add them to pre-cooked chicken and steamed greens for easy lunches, or mix with roasted sweet potatoes, rocket, and tahini dressing for a plant-based bowl. Their concentrated flavour means you only need a few pieces to change the entire dish, so they’re ideal for portion-controlled meals or adding variety without extra prep each day.

Use in Paleo Baking

Believe it or not, oven-dried tomatoes also have a place in savoury baking. Add finely chopped tomatoes to almond flour muffins, seed crackers, or savoury scones for bursts of flavour. They pair particularly well with rosemary, thyme, and black olives in rustic-style breads or focaccia-style bases. Just ensure they’re well-dried and chopped small to avoid adding too much moisture to your mix.

Incorporating Them Into Entertaining Platters

When entertaining, having a jar of your homemade oven-dried tomatoes on hand can elevate your offerings. Serve them with crudités, compliant cured meats, activated nuts, and fermented vegetables for a well-rounded Paleo platter. Their bold taste balances beautifully with creamy elements like avocado or goat cheese (if tolerated), making them a reliable go-to for creating vibrant, nutrient-dense spreads.

Building a Seasonal Pantry

If you grow your own tomatoes or shop seasonally, oven-drying is the perfect preservation method. When tomatoes are abundant and inexpensive, make large batches and store them in portions. You’ll capture that peak flavour to use all year long, even when supermarket tomatoes are bland and watery. Stored properly, they retain their taste and texture, making them a pantry essential through winter months.

Creating a Flavour Base for Paleo Dishes

Think of these tomatoes as flavour bombs you can drop into a range of dishes. Chop and sauté them with onions and garlic as a base for soups and stews. Stir into bone broth for a quick lunch soup, or mash into ghee and melt over steak or grilled fish. Their natural umami quality enhances the depth of meals without needing artificial flavour enhancers or sauces.

Beyond Tomatoes: Experiment With Other Veggies

Once you’re comfortable with the method, try it with other produce. Capsicum is a natural pairing, but zucchini, mushrooms, and even thinly sliced carrots can all be oven-dried with great results. Follow the same slow-drying principle and experiment with spice combinations. Mixing different dried vegetables in a jar with herbs and oil makes a colourful, deeply flavoured base for countless meals.

A Delicious Habit Worth Keeping

Making your own oven-dried tomatoes might feel like a novelty at first, but it’s the kind of low-effort, high-reward habit that becomes second nature. With minimal ingredients and a bit of patience, you’ll have a versatile, flavour-packed staple that’s free from additives and perfectly suited to the Paleo lifestyle. Plus, they make your meals look and taste gourmet, even when you’re just throwing something together from the fridge. So next time tomatoes are in season, buy extra — your future self will thank you.

Final Thoughts

Oven-dried tomatoes are a deceptively simple recipe that delivers big on both flavour and versatility. They’re one of those make-ahead pantry staples you’ll reach for constantly, whether to elevate a meal or enjoy as a nourishing snack. Play around with herbs and oils to suit your taste or seasonal availability, and don’t forget to tag your creations on social if you share them—I’d love to see how you make them your own!

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

Stuffed Capsicum with Herbed Chicken

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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

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.

Why I buy canned tomatoes (and which brands to avoid) tinned-min

Why I Buy Canned Tomatoes (and Which Brands to Avoid)

23 Comments

I buy almost all of my produce fresh, but one of the few things I buy canned (shock horror!) is tomatoes.

Before I go any further – BPA

Let’s talk about BPA (Bisphenol-A). One of the main reasons put forward as to why you shouldn't buy food like tomatoes in cans, is that there is a risk of BPA exposure. As tomatoes are acidic, there is a concern about chemicals leaching from the tin liners into the produce. Unfortunately, given the acidity of tomatoes, the main way to mitigate this risk would be to buy tomatoes in glass jars. It seems that no canned tomatoes are sold in BPA-free cans (though there is a problem with that too – as those types of cans may contain another risky chemical – BPS–Bisphenol S). Yet, I still buy canned tomatoes…

Canned tomatoes tinned BPA tomato paleo diet brands fresh-min

So why do I buy canned tomatoes?

Until I can harvest and preserve my own tomatoes (which is going to take a good few months), I’m going to be buying them canned.

I often find the fresh tomatoes sold don't seem to be quite in season, and have been picked far too early. Use them as they are, and the flavour is completely lacking. Take them home and ripen them – and I almost always miss that sweet spot of ripeness and end up with a rotten mess. Tinned tomatoes are canned at the perfect moment and are always full of flavour.

Also – have you seen how much fresh tomatoes cost? At the time of writing this fresh tomatoes are $9.98 a kilo (for those reading from the US, that’s $4.53 a pound). No, not organic tomatoes, just regular tomatoes. That’s about $1.10 to $1.40 for one single tomato. Over a dollar for on tomato. That’s a lot of money. I hate that money has to come into it, but spending $10 on a few tomatoes to make a simple sauce is just not in my budget. I’d rather spend that money on meat.

Canned tomatoes are also peeled, which is a great convenience.

I use tomatoes as the base of so many of my recipes, so it’s handy to always have lots on hand – another reason I like to buy canned.

Yes, the BPA risk is a concern, but given this isn't a significant part of my diet, this is a risk I feel justified in taking.

But what’s in the can?

What I am concerned with, is what is actually in the can. Have you seen some of the ingredients?

I just want tomatoes in my can of tomatoes. Too much to ask for? Fortunately, there are a few brands I've found that do just contain tomatoes…

My advice is to choose a brand that is just tomatoes (no seasoning or herbs – add your own) and check the ingredients carefully.

These are some of the ingredients in some popular brands I've found. Aside from Tomatoes, tomato juice and tomato puree, the brands I looked at also contained:

  • Firming Agent (509),
  • Acidity Regulator: Citric Acid (E330)
  • Calcium Chloride

Here are the brands to choose and avoid

I've highlighted the ones I would use in red. I'd rather give citric acid and the other additions a miss…

  • Annalisa Diced Tomatoes: 100% Certified Italian Tomatoes.
  • Annalisa: Peeled Tomatoes: Peeled tomatoes, tomato juice.
  • Ardmona Whole Tomatoes No Added Salt: Tomatoes (57% Min), Tomato Juice, Firming Agent (509), Food Acid (Citric Acid).
  • Bella Terra Organic Italian Whole Peeled Tomatoes: Selected Organic Italian Tomatoes In Organic Tomato Puree, Organic Basil
  • Capriccio Diced Italian Tomatoes: Diced Tomatoes (60%), Tomato Juice, Acidity Regulator: Citric Acid (E330)
  • Capriccio: Whole Peeled Tomatoes:   400g Tomatoes (60%), Tomato Juice, Acidity Regulator: (Citric Acid).
  • Cento Petite Diced Tomatoes: Fresh Red Ripe Tomatoes, Tomato Juice, Salt, Calcium Chloride, Naturally Derived Citric Acid
  • Cento San Marzano Peeled Tomatoes: San Marzano Plum Peeled Tomatoes, San Marzano Puree, Basil Leaf, Naturally Derived Citric Acid, Salt
  • Cirio Chopped Tomatoes: Chopped Tomatoes 65%, Tomato Paste, Salt, Acidity Regulator: Citric Acid
  • Coles Diced Tomatoes: Tomatoes (60%), Tomato Juice, Food Acid (Citric Acid)
  • Coles Organic Diced Tomatoes: Organic Tomatoes (60%) ,Organic Tomato Juice (40%)
  • Coles Smart Buy Whole Peeled Tomatoes: Whole Peeled Tomatoes (60%),Tomato Juice,Acidity Regulator (Citric Acid)
  • Cook Italian Peeled Plum Tomatoes: Italian Tomatoes (65%), Concentrated Italian Tomato Juice, Acidity Regulator: Citric Acid
  • Dell'Alpe Crushed Tomatoes: Tomatoes, Tomato Puree, Salt, Calcium Chloride, and Citric Acid.
  • Heinz Chopped Tomatoes: Tomatoes (65%), Tomato Juice (35%), Acidity Regulator – Citric Acid
  • La Valle Italian Peeled Tomatoes: Peeled Tomatoes, Tomato Puree, Basil Leaf, Salt, Citric Acid.
  • Muir Glen Canned Diced Tomatoes: Organic Tomatoes And Tomato Juice, Naturally Derived Citric Acid And Calcium Chloride.
  • Mutti Baby Roma Tomatoes: Date Tomatoes, Tomato Juice.
  • Napolina Chopped Tomatoes: Chopped Tomatoes (70%), Tomato Juice, Citric Acid
  • Parioli Chopped Tomatoes : Chopped Tomatoes (65%), Concentrated Tomato Juice, Acidity Regulator (Citric Acid)
  • Pomi Sauces Chopped Tomatoes: Tomatoes
  • Racconto Whole Peeled Tomatoes: Tomatoes, Tomato Juice, Salt, Calcium Chloride and Citric Acid.
  • Woolworths Homebrand Tomatoes Diced: Diced Tomatoes (65%), Tomato Juice, Acidity Regulator (Citric Acid).
  • Woolworths Select Tomatoes Diced: Australian Diced Tomatoes (52%), Tomato Puree, Firming Agent (509), Acidity Regulator (Citric Acid).

Do you use canned tomatoes – or is the BPA risk a concern for you? Which is your go to brand? Share your thoughts in the comments below.

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