Mouthwatering Paleo Mexican Breakfast Skillet – A Sensory Feast!

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1 tbsp olive oil 1 small red bell pepper, chopped 1 small yellow onion, chopped 1 cup cherry tomatoes, halved 1 avocado, sliced 2 cups cooked and shredded chicken breast 1/2 cup black beans, rinsed and drained 1/2 tsp cumin 1/4 tsp smoked paprika 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder Fresh cilantro, for garnish Optional: hot sauce or salsa, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped red bell pepper and onion, cooking until softened, about 3 4 minutes.
2. Stir in the shredded chicken, black beans, cumin, smoked paprika, salt, black pepper, and garlic powder. Cook for another 5 minutes or until heated through.
3. Make a well in the center of the skillet and crack the eggs into it. Reduce the heat to low and cover the skillet with a lid, allowing the eggs to cook gently until set, about 3 4 minutes.
4. Top the cooked eggs with cherry tomatoes and avocado slices. Cook for an additional minute or until the avocado is heated through.
5. Remove from heat and garnish with fresh cilantro. Serve immediately, with hot sauce or salsa on the side if desired.

Chef’s Insight

This Paleo Mexican breakfast skillet is not only visually appealing but also packed with nutrients to fuel your day. The combination of flavors and textures creates a satisfying dish that will leave you feeling full and energized.

Notes

Use fresh ingredients for the most vibrant and delicious results. Feel free to customize the recipe with your favorite Paleo-friendly additions or substitutions.