“Delightful Cuban Brunch: Paleo-Friendly Picadillo Hash and Eggs with Tropical Salsa”

Allergens

N/A

Ingredients

• 2 lbs ground beef
• 1 green bell pepper, diced
• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup raisins
• 1/2 cup almond flour
• 1 tbsp oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 6 large eggs
• 1 tbsp coconut oil
• 1 batch tropical salsa (see recipe below)

Instructions

1. In a large skillet, cook ground beef over medium heat until browned. Add green bell pepper, red onion, and garlic sauté until vegetables are tender. Stir in tomato sauce, raisins, almond flour, oregano, cumin, salt, and pepper. Simmer for 10 minutes or until most of the liquid has evaporated. In a separate non stick pan, fry eggs to desired doneness using coconut oil. Serve the picadillo hash with fried eggs on top and garnish with a generous dollop of tropical salsa.

Chef’s Insight

The combination of ground beef, raisins, and almond flour gives this dish an authentic Cuban flavor while remaining Paleo-friendly.

Notes

Adjust spice levels according to personal preference.