Note: The Pepper Salsa keeps really well, so make it the night before and use it for multiple breakfasts 🙂
Ingredients:
1 Tb MCT or avocado oil, divided
1 onion, diced
1 pasilla pepper, diced (use jalapeno if you want a spicier version)
1 bell pepper, diced
4 large tomatoes, diced
1 Tb tomato paste or ketchup
1 tsp lime juice
1/2 tsp cumin
1/2 tsp dried cilantro or 1/4 cup fresh
4 to 6 Eggs
Pepper Salsa Directions:
1. Heat 1/2 Tb oil in a large pan over medium heat.
2. Add onion and peppers and saute for 4-5 minutes.
3. Add remaining ingredients (EXCEPT EGGS) and cook for 4-5 minutes, stirring occasionally.
Poached Eggs Directions:
Note: Directions are for cooking TWO batches of 2-3 eggs. Feel free to adjust based on your desired meal size.
1. Heat 1/4 to 1/2 Tb oil in a medium pan over medium heat.
2. Add 1/2 of Pepper salsa mixture and allow to heat through for 4-5 minutes.
3. Make 2 or 3 “wells” in the sauce and crack an egg into each.
4. Cover and reduce heat to low. Cook for 5-10 minutes, or until eggs reach desired “done-ness”.
5. Serve immediately and enjoy!
