spicy paleo breakfast stew

W arming breakfasts are my thing – may it be porridge aka n’oatmeal like my beloved cauliflower version, eggs in all kind of forms or shakshuka, which actually inspired the following recipe.

After years of going from “no breakfast” to “a cuppa coffee” and back to “no breakfast” to sugary cereals or the traditional German/ continental breakfast of bread, jam and orange juice – I came to like a warm breakfast on days when I have a little more time in morning and can actually cook something up.

Easy on the stomach

As breakfast actually means “to break the fast” of 10-12 hours for most of us, many of us experience a warm, cooked meal in the morning to be comforting and supportive to ease our digestive system into the day. Especially people affected by Irregular Bowl Syndrome (IBS) are known to find it easier to digest a warm breakfast, like omelettes, porridge or pancakes.

Strengthened organs

Traditional Chinese Medizine claims that our organs have to be balanced to create a feeling of well-being and comfort – especially the spleen can be supported to create a balance between the trinity of our stomach/ gut/ digestion – from my own experience also responsible for weight management and mood stablisation.

Providing the spleen with three warm meals a day can help to make it function effectively and properly.

Reduced cravings

When you suffer from regular food cravings, a warm meal in the morning will help you keep them at bay in the future. Regard your stomach as an oven, which needs to make a bigger effort to “burn” cold food. A cooked breakfast can be converted effectively into fuel and nutrients will be used immediately for the right purpose.

The following recipe for my spicy breakfast stew is easy, but flavorful and topped with the perfect poached egg, a go-to breakfast/brunch on a weekend morning (or even one night for dinner)!


Spicy Breakfast Stew

  • Servings: 1
  • Difficulty: easy
  • Print
  • 100g mushroom
  • 100g eggplant
  • 50g roasted peppers
  • 1 egg
  • 1 cup of beef broth
  • 1 tsp coconut oil
  • 2 tbsp tomato paste
  • garlic powder
  • chili powder
  • Sriracha
  • liquid stevia
  1. Heat the coconut oil in a sauce pan, in the meantime chop your veggies into bite-sized pieces and start sautéeing them once the oil is heated.
  2. Subsequently add the powdered spices and the sriracha sauce and stir very as soon as the vegetables start to loose liquid.
  3. Add the broth to the cooking vegetables, then the tomato paste and a splash of liquid stevia – let the stew simmer for a good 10-15 minutes on low heat.
  4. Pour the mix to a baking dish and crack an egg into it.
  5. Bake at 180°C for 10-15 minutes until the egg is poached.
  6. Serve in a soup bowl, make sure to take a picture of your stew and tag me with #doriloveslife or @doriloveslife because I love seeing your recreations 

NOTE: I like to serve my stew with cauliflower tortillas, the perfect paleo way to dip and scoop the sauce up.


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