Paleo Mexican Eggs

Brighten up your breakfast routine with this vibrant and nutrient-packed Paleo Mexican Eggs recipe! Perfect for anyone embracing a paleo lifestyle, this dish features a wholesome medley of sautéed red bell peppers, yellow onions, tomatoes, and a spicy kick from fresh jalapeño, all seasoned with earthy cumin and smoky paprika. Cooked in fragrant coconut oil, the eggs can be prepared sunny side up or scrambled to your liking, nestled alongside the sautéed veggies for a satisfying meal. Topped with creamy avocado slices, a sprinkle of fresh cilantro, and a zesty squeeze of lime, these Mexican-inspired eggs are a quick, one-skillet delight that’s ready in just 25 minutes. Bursting with flavor, color, and wholesome ingredients, this paleo breakfast is as good for your taste buds as it is for your health—perfect for starting your day off right!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 eggs
• 2 tablespoons coconut oil
• 1 medium, diced red bell pepper
• 1 small, diced yellow onion
• 1 small, diced tomato
• 1 small, seeded and minced jalapeño pepper
• 2 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 medium, sliced avocado
• 1 sliced into wedges lime

Directions

Step 1

Heat the coconut oil in a large non-stick skillet over medium heat.

Step 2

Add the diced red bell pepper and yellow onion to the skillet. Sauté for about 3-4 minutes, or until the vegetables are soft.

Step 3

Stir in the diced tomato, minced jalapeño, and garlic. Cook for another 2 minutes until the tomato starts to soften.

Step 4

Sprinkle the cumin, smoked paprika, salt, and black pepper over the vegetable mixture. Stir well to combine the spices with the vegetables.

Step 5

Push the vegetables to one side of the skillet. Crack the eggs into the skillet on the cleared side.

Step 6

Cook the eggs to your preferred level of doneness. You can scramble them gently with the vegetables or cook them sunny side up.

Step 7

Once the eggs are cooked, remove the skillet from the heat.

Step 8

Garnish the dish with freshly chopped cilantro and place sliced avocado on top of the vegetables and eggs.

Step 9

Serve immediately, with lime wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(756.7g)

Amount per serving	% Daily Value*
Calories	930.4

Total Fat 70.5g	0%
Saturated Fat 32.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 744mg	0%
Sodium 3540.7mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 18.3g	0%
Total Sugars 18.3g
Protein 32.9g	0%

Vitamin D 164IU	0%
Calcium 232.6mg	0%
Iron 8.5mg	0%
Potassium 1759.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 13.7%

Carbs: 20.3%