Spelt /sprouted grain bread or gluten-free bread x 2-4 slices
Preheat the oven to 180°C/350°F.
Using a stick blender, process the peeled tomatoes until smooth.
Heat the oil in a medium-size, oven-safe frying pan over a low heat.
Cook the chopped bacon (if using) for about 5 minutes.
Add the garlic and spices and cook until aromatic (about 20-30 seconds).
Add the peeled tomatoes and a good pinch of salt and pepper.
Cook over a low heat for about 10 minutes. If it gets too thick, just add a little bit of water.
Crack the eggs onto the cooked tomatoes and gently mix the egg whites with the tomato without breaking the yolk.
Cook in the oven for about 5 or 6 minutes, or until the egg whites are cooked but the yolks are still a little runny.
Serve with the bread and a side salad.
Top with your favourite chopped herbs, such as basil, parsley or coriander/cilantro.
Spelt and khorasan are ancient whole grains and highly nutritious alternatives to conventional wheat. The gluten contained in these grains is water-soluble and therefore easier for your body to digest. They are generally a safe substitute for people with wheat sensitivity.
Sprouting releases vital nutrients that are stored in whole grains making them easier to digest. Sprouted grains are low in phytic acid, a substance found in grains, nuts and seeds that can bind to minerals such as calcium, zinc, iron and magnesium. Foods high in phytic acid can often lead to nutrient deficiencies.