Breakfast Month - Signature Recipe
500g beef mince
1 large red capsicum
400g tinned diced tomatoes
1 medium onion, diced
1 tbsp. paprika
2 tsp white pepper
1 tbsp. onion flakes
1/2 tsp ground cumin
3 tbsp. olive oil
8 large free range eggs
Step 1. In a large skillet, saute capsicum, onion, and spices with the oil for 10-12 mins.
Step 2. Add mince to the mix in the skillet and continue to cook for a further 10 mins.
Step 3. Using the back of a spoon, make wells in the mix about 2cm deep. Crack the eggs into each of the wells. Place lid onto your skillet and cook for a further 10-15 mins until eggs are done.
Step 4. Serve 1-2 eggs per person on low carb toast accompanied by avocado, or simply have as is.
Tips: This dish can easily be made as a simple lunch or dinner accompanied by a salad and low-carb Mexican chips.
Beef mince - Chicken or pork mince
Eggs - Halved small avocados
Capsicum - Red or yellow capsicum
400g tinned tomato - 3 large chopped tomatoes with 1/2 cup water + 2 tbsp. tomato paste (homemade)
Olive oil - Butter or coconut oil