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MEXICAN BEEF AND EGGS

GF: DF: SF: PALEO

Serves 2

200g Mexican chuck steak (cooked…find recipe here)

1/2 teaspoon coconut or olive oil

1/2 cup coriander, leaves picked, stalks finely chopped

1/2 cup cherry tomatoes, halved

2 stalks kale, stem removed, leaves torn

2 spring onions, finely chopped, white part only

2 free range eggs

chilli or Tabasco to serve

Place a medium sized fry pan on medium heat on the stove, add oil, chuck steak, coriander, tomatoes, kale, spring onions and warm for 2-3 minutes. Add eggs, cover and cook a further 3-5 minutes (depending on how you eat your eggs). Uncover, remove from heat, sprinkle with chilli or a few drops of Tabasco and serve.

Category

Breakfast, Mains

Tags
breakfast, chucksteak, eggs, glutenfree, healthyfamily, howtocookchucksteak, lunchrecipes, mexican, mexicanbeef, nutrition, recipes, seasonal, slowcooked, sugarfree, tortilla, wholefoods
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