Keto Cuban Breakfast: A Mouthwatering Low-Carb Twist on a Classic

Allergens

Eggs, Ham

Ingredients

• 4 large eggs
• 1/2 cup diced ham
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 1/4 cup diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a non stick skillet, heat the olive oil over medium heat. Add diced onions, bell peppers, and tomatoes. Sauté until vegetables are tender, about 5 minutes. Season with salt and pepper to taste. Remove from skillet and set aside.
2. In the same skillet, add diced ham and cook until heated through, about 2 minutes. Add the cooked vegetables back into the skillet and stir well.
3. Divide the ham and vegetable mixture among four individual plates or bowls. Make a small well in the center of each portion. Crack an egg into each well. Sprinkle shredded cheddar cheese over the eggs.
4. Cover the skillet with a lid or oven safe dish and cook until the egg whites are set but the yolks are still runny, about 3 minutes. Adjust cooking time as needed based on your preference for the egg yolks.
5. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your keto friendly Cuban breakfast!

Chef’s Insight

The key to this dish is the interplay of textures, from the crispy ham to the gooey cheese, all contrasted by the soft poached eggs. Make sure to season each layer as you build your dish for a well-balanced flavor profile.