Kenyan Keto Brunch Delight: Coconut-Crusted Eggs in Avocado Nests With Spiced Roasted Vegetables

Allergens

None

Ingredients

• 4 large eggs 1 ripe avocado 2 cups unsweetened shredded coconut 1/4 cup almond flour 3 tbsp olive oil 1 bell pepper, chopped 1 onion, diced 1 zucchini, sliced 1 tomato, chopped Salt and pepper to taste Ground cumin Ground coriander Chili flakes (optional) Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix shredded coconut and almond flour. Season with salt and pepper.
3. Slice the avocado in half, remove the pit, and scoop out some of the flesh to create a nest for the eggs.
4. Dip each egg into the coconut almond flour mixture, then place the coated eggs into the hollowed out avocado halves.
5. Arrange the avocado nests on a baking sheet lined with parchment paper.
6. Bake the avocado nests for 20 minutes or until the coconut is golden brown and crispy.
7. In a large bowl, mix together bell pepper, onion, zucchini, tomato, salt, pepper, cumin, coriander, and chili flakes (optional) to taste. Toss with olive oil and spread onto a separate baking sheet.
8. Roast the vegetables in the oven for 20 minutes or until tender and slightly charred.
9. Remove the avocado nests from the oven and let them cool for a few minutes.
10. Top each nest with roasted vegetables and garnish with fresh cilantro.

Chef’s Insight

The contrast of textures between the creamy avocado and crispy coconut makes this dish truly unique.

Notes

This recipe is suitable for a low-carb, keto, gluten-free, dairy-free, and paleo diet.