Cajun Paleo Breakfast Skillet: A Sensational Start to Your Day

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large organic eggs 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped yellow bell pepper 1/4 cup diced onion 2 cloves garlic, minced 1/2 cup cherry tomatoes, halved 1/2 cup kale, chopped 1/2 cup cooked andouille sausage, sliced (Paleo
• friendly) 1/4 cup green onions, thinly sliced 1/4 cup fresh parsley, chopped 1 tbsp avocado oil 1/2 tsp smoked paprika 1/2 tsp cayenne pepper 1/2 tsp black pepper 1/2 tsp sea salt 1/4 tsp ground cumin 1/4 tsp dried oregano

Instructions

1. Heat the avocado oil in a large skillet over medium heat. Add onion, bell peppers, and garlic, cooking until softened, about 5 minutes.
2. Stir in the smoked paprika, cayenne pepper, black pepper, sea salt, ground cumin, and dried oregano, mixing well to evenly coat the vegetables.
3. Add the cherry tomatoes, kale, and sliced andouille sausage, cooking for another 5 minutes or until heated through.
4. Create spaces in the skillet for the eggs, cracking them into these spots. Cook without stirring until the egg whites are set but yolks remain runny, approximately 2 3 minutes.
5. Sprinkle green onions and fresh parsley over the top of the dish, then remove from heat. Serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish truly elevates a traditional Cajun breakfast to a new level. The Paleo-friendly ingredients make it accessible to a wide range of dietary needs, making it perfect for gatherings or special brunches.

Notes

Adjust the heat levels in this recipe according to your preference by increasing or decreasing the amounts of cayenne pepper and black pepper.