It’s the garden tomato time of year, and I just couldn’t resist putting my garden tomatoes into a healthy brunch dish after a morning walk today. This shrimp, tomato, egg dish combines a few simple elements into a meal that’s fit for a fancy brunch, but also comes together easily for a lounging around kind of a day. I also love that this is low carb and keto friendly!
These garden tomatoes taste like sunshine, garden and all the love that went into tending to them this summer. Nothing like vine ripened tomatoes from your own garden!
For this shrimp, tomato, egg breakfast, start with a 15 minute marinade of shrimp in your favorite spices with 3 tablespoons olive oil. I used “Everything But the Elote” seasoning from Trader Joe’s, but you can substitute with cumin, garlic powder, chili powder or taco seasoning.
Next, slice up your tomatoes and sprinkle with salt and pepper. These are divine on their own, and I definitely snuck a few while cooking!
I prepare the shrimp by grilling on the indoor grill top just until they turn pink on each side, but you can also saute them on a pan with some butter or olive oil. Don’t overcook these or they’ll become rubbery in texture!
Next prepare a couple over easy eggs. I like to use Alton Brown’s recipe for these.
To tie together the dish, I like to use a creamy, lemony sauce. Whip up a quick sauce using a 1/2 cup of sour cream, a 1/2 teaspoon of Tajin, 2 teaspoons of Cholula and 1 lemon’s worth of lemon juice. The more lemon you use, the more liquid the sauce will be to pour over your dish. I love Cholula because it’s tasty without a lot of heat.
(You can also just use lemon, salt, pepper and any hot sauce you like if you don’t have Tajin and Cholula. Adjust the hot sauce to your taste.)
Lastly, plate the eggs beside the tomatoes, top with the grilled shrimp, and garnish with sauce and cilantro or parsley. Enjoy!!
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