Mexican Eggs

Low Carb Mexican eggs VIP signature recipe - lowcarbmumma #lowcarbmumma #lchf #ketoeggs #paleoeggs #lowcarbeggs #lowcarbrecipes #ketorecipes #eggs #mexicaneggs #lowcarblife

MEXICAN EGGS

Breakfast Month - Signature Recipe

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INGREDIENTS

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

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STEPS

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.

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SUBSTITUTES 

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

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Calories: 377 Carbs: 5.5 g Fats: 28 g Protein: 26 g

SERVES 6

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Low Carb Mexican eggs VIP signature recipe - lowcarbmumma #lowcarbmumma #lchf #ketoeggs #paleoeggs #lowcarbeggs #lowcarbrecipes #ketorecipes #eggs #mexicaneggs #lowcarblife
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