Prep: 5 mins

Cook: 30 mins

Yields: 2 servings

Lazy weekends are a perfect time to cook up this breakfast of champions. It will keep you satisfied for hours and will temper even the hungriest of appetites. This is suitable for Phase 1 Semi Restricted on the SIBO Bi Phasic Diet.

Big Brekkie Fry Up Recipe 786x1048
Imperial
Metric

Ingredients

ROASTED TOMATOES

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    2 tomatoes, halved

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    1 tsp olive oil

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    1/2 tsp dried oregano

BIG BREKKIE FRY UP

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    1 tsp lard

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    4 strips free range bacon, no sugar or nitrates

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    5 free range eggs

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    2 scallions, green part only, sliced

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    ½ avocado, sliced

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    Salt and pepper to taste

ROASTED TOMATO AND RED PEPPER SAUCE

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    10 roma tomatoes, quartered

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    2 red peppers, seeds removed, quartered

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    1 leek, quartered

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    4 tbs olive oil

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    1 tsp salt

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    1 tsp pepper

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    2 tbs tomato paste

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    1/2 bunch fresh basil, chopped

Method

ROASTED TOMATOES

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    Preheat the broiler to low. Cut the tomatoes in half. Place on a roasting pan, then drizzle with olive oil and sprinkle with the dried oregano, salt, and pepper. Place under the broiler and cook until the tomatoes have softened and are heated through. Be careful not to burn the tops.

BIG BREKKIE FRY UP

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    Meanwhile, heat the lard in a large frying pan over a medium-high heat. Add the bacon and cook for 2-3 minutes on each side or until cooked to your liking. Remove from the pan and set aside.

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    Break the eggs into a bowl and beat until well combined. Add the scallions, and salt and pepper to taste. Return the pan to the heat. Once hot, add the eggs into the bacon fat. Cover the base of the pan with the eggs, let them sit until they start to set, then stir them around to create scrambled eggs. Remove from the pan once they are just cooked through.

ROASTED TOMATO AND RED CAPSICUM SAUCE

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    Preheat the oven to 400F.

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    Place all of the ingredients, except the tomato paste and basil, in a large roasting pan. Mix to combine the olive oil, salt, and pepper evenly across the vegetables. Place in the oven and roast for 1 ½-2 hours, or until all of the vegetables are soft and roasted. Remove from the oven and cool slightly.

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    Place the roasted vegetables, tomato paste, and basil into a blender and blend until combined and any lumps have been removed. Pour the sauce into a large, sterilized jar. Tip upside down to form a seal and then cool. The sauce will keep in the fridge unopened for several months. Once opened, consume within a few days.

To Serve

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    To serve, divide the eggs, bacon, tomatoes, and avocado slices over two large plates. Serve with a dollop of warmed roasted tomato and red pepper sauce on the side.

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