Spice up your breakfast with this bone broth recipe
You will need:
½ tub of Dr Broth Ginger Chilli Chicken
6 ripe tomatoes – chopped
1 red pepper – seeded and chopped
Pinch of salt, chilli powder and cumin powder
1 tbls extra virgin olive oil
1 tsp tomato paste
4 free range eggs
In a wide, shallow (cast iron if you have) saucepan, heat your olive oil and add the tomatoes and peppers and sauté for a few minutes.
When they start to break down add the salt, chilli powder and cumin powder and stir through.
Add the Dr Broth bone broth and bring to the boil, then turn down to a simmer, stirring carefully.
Cook until the broth has cooked down mostly and the sauce has thickened.
Now carefully crack your eggs into the simmering sauce and cover the pan for a couple of minutes – depending on how you like your eggs.
Serve with crusty bread or pita or on top of baby spinach
Add avocado, crumbled feta or a dollop of Greek yoghurt and some fresh herbs.
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