Saturday, 5 September 2015

BREAKFAST PAELLA

from:LOW CARB EATS AND TREATS

CHAKKALAKA BREAKFAST PAELLA
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/breakfast-paella.html
INGREDIENTS FOR THE SAUCE
1 onion, diced 
2 cloves garlic, crushed 
50g fresh ginger, grated 
2 chillies, de-seeded and finely chopped 
1-2 tablespoons mild curry powder 
1 green pepper, finely diced 
1 red pepper, finely diced 
1 yellow pepper, finely diced 
5 carrots, coarsely grated OR 3 cups grated pumpkin OR half of each 
2 tablespoons tomato paste 
1 x 400g can chopped tomatoes 
2 springs of fresh thyme, (leaves only) OR 1/2 teaspoon dried thyme 
Salt and pepper 
A pinch of xylitol  (Ore any sweetner of your choice)

METHOD: 
Heat oil in a pot and saute the onions until translucent. Add garlic and cook for a minute on low. Add the rest of the ingredients and bring to the boil. Turn down the heat and cook uncovered, on low. Simmer until the vegetables are tender. 

MEATBALLS: 

500g mince 
1 onion finely diced 
1 clove garlic, crushed 
1 beaten egg 
1/2 cup finely chopped parsley 
Salt and pepper 

METHOD

Mix everything together and form into small meatballs. Fry them in a little oil or ghee to brown them on both sides. Drop them into the chakkalaka sauce and continue cooking on a low heat until they are done. Make hollows in the paella and break as many eggs as you need to feed your family, into each hollow. Season them with salt and pepper and place a lid onto the pan to allow the eggs to form a ‘film’ over. This can take quite long, but you can spoon over some hot oil or ghee to speed up the process. 
Serve as soon as the eggs are done.
Source: LOW CARB EATS AND TREATS