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Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and coriander leaves. Set aside.
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Heat coconut oil in a large skillet over medium high heat.
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Add onion, capsicum, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.
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Add the whisked egg mixture, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally.
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Once finished, Hot Sauce and garnish with avocado slices. Enjoy!