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MEXICAN EGGS

GF :  DF : SF : V

Serves 1

 

1 cob corn, kernels cut from cob

1/2 small red onion, finely chopped

1/2 small red capsicum cut into strips

1/2 cup cherry tomatoes, halved

1 teaspoon olive or coconut oil

1/2 cup baby spinach

1/4 cup picked coriander leaves, stalks finely chopped

1/2 teaspoon smoky paprika

1-2 teaspoons jalapeno peppers, sliced

2 free range eggs

Sea salt and ground black pepper

To serve : avocado, Tabasco, toasted tortilla or gluten free bread

 

Warm a small saucepan over medium heat, add oil and onion and sauté 2-3 minutes. Add corn, capsicum and cherry tomatoes, and sauté a further 3-4 minutes before tossing through spinach, coriander stalks, paprika and jalapeno peppers. Crack eggs over the top and cover with a plate, lid or piece of foil for 2-3 minutes (or as you prefer your eggs cooked). Remove from heat and serve with fresh coriander leaves, sea salt, black pepper, Tabasco (optional) avocado and tortilla or gluten free bread.

Category

Breakfast, Mains

Tags
breakfast, carbs, cleaneats, detox, eggs, endive, fats, fibre, glutenfree, health, healthyfamily, mexican, nutrition, protein, recipes, seasonal, sugarfree, wholefoods
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