Paleo Tex-Mex Breakfast Skillet: Spicy Shakshuka & Avocado Salsa Verde

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs 1/4 cup olive oil 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon garlic powder Salt and black pepper, to taste 1 (28
• ounce) can diced tomatoes, drained 1 small yellow onion, finely chopped 1 red bell pepper, finely chopped 2 avocados, pitted, peeled, and diced 1/4 cup chopped cilantro 1/4 cup lime juice 1/2 teaspoon cayenne pepper (optional) Cooking spray

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes.
2. Stir in the chili powder, cumin, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add the diced tomatoes to the skillet and cook until slightly thickened, about 5 7 minutes.
4. Crack the eggs into the skillet, spacing them evenly apart. Cover and cook until the egg whites are set and the yolks are still runny, about 8 10 minutes.
5. In a separate bowl, combine the avocados, cilantro, lime juice, and salt and pepper to taste. Mash gently to create the salsa verde.
6. Serve the shakshuka hot, topped with the avocado salsa verde, and enjoy your mouthwatering Paleo Tex Mex breakfast!

Chef’s Insight

The combination of spicy shakshuka and zesty avocado salsa verde creates a perfect balance of flavors that will leave your guests asking for more. Don't be afraid to adjust the spice level to suit your taste buds!

Notes

Feel free to adjust the spice levels to your preference, and serve with gluten-free toast or tortillas for a complete Paleo meal.