Flavorsome Tex-Mex Breakfast Skillet for Paleo Lovers: A Sensory Feast

Allergens

Eggs, Dairy (optional)

Ingredients

• 1. 6 large organic eggs 2. 1 lb free
• range ground beef 3. 1 cup cherry tomatoes, halved 4. 1 small red onion, finely chopped 5. 1 medium avocado, diced 6. 1/2 cup fresh cilantro, chopped 7. 1/2 cup salsa verde 8. 1/2 cup shredded Monterey Jack cheese (optional) 9. 1 tbsp coconut oil 10. Salt and pepper, to taste 11. Optional: diced jalapeno for added spice

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon. Season with salt and pepper.
3. Add the chopped onion and cook for 3 4 minutes until softened.
4. Stir in the salsa verde and let simmer for about 5 minutes.
5. Make six small wells in the cooked beef mixture, then crack an egg into each well. Cover the skillet with a lid and reduce heat to low. Cook for 7 10 minutes or until the whites are set but yolks remain runny.
6. While the eggs cook, combine cherry tomatoes, avocado, and cilantro in a bowl. Season with salt and pepper.
7. Remove skillet from heat and sprinkle shredded cheese on top of the cooked eggs if using. Let it sit for a minute until the cheese melts.
8. Serve the beef mixture immediately with the tomato avocado salsa on the side.

Chef’s Insight

The combination of textures and flavors in this dish truly elevates a traditional breakfast experience.

Notes

Feel free to add additional spices or ingredients according to your preferences.