Monday, 23 June 2014

Mexican scrambled eggs with avocado & radish salad recipe

This Mexican inspired egg scramble was a nice change to our standard fried eggs breakfast. Caramelised onion and pepper, warm spices and a little kick and smokiness from the chipotle chilli go really well with the eggs and we enjoyed the freshness of the avocado and radish salad on the side. Colorful and nutritious meal to start the day With.

Cook's notes:
paleo diet breakfast cookbook
 If you want to make this on a week day morning, I suggest to Either pre-chop everything the night before or to pre-cook the onion and capsicum mixture so all you Have to do in the morning is add and scramble the eggs through. Dried chipotle is a very smoky, chilli milk Which you can find in specialty spices Most shops, delis and in the Mexican section of the supermarket. Smoked paprika can be used instead or you can simply leave it out.

1 tbsp ghee or coconut oil
1 medium brown onion, thinly sliced
1/2 yellow or red capsicum, sliced
1/4 long red chilli, diced
1 clove garlic, finely diced
1/2 cup diced tomatoes (you can used canned diced tomatoes, strain just some of the juice)
1/2 tsp sweet paprika or mild
1/2 tsp ground coriander seed powder
1/2 tsp ground cumin powder
2/3 tsp sea salt
1 dried chipotle chilli (optional), chopped
5 eggs
1 medium avocado, sliced
5-6 radishes, sliced
2 tbs chopped green onion
Handful of fresh coriander, chopped
Juice of 1/2 lime
3 tbsp extra-virgin olive oil
Pinch of sea salt
Pinch of ground coriander seed

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