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Mexican Scrambled Eggs with Avocado

Course Breakfast
Cuisine Mexican
Keyword Eggs, Mexican, Whole30
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 4 large eggs
  • 1/3 cup full-fat coconut milk
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsps chopped coriander leaves
  • 1 tbsp coconut oil
  • 1/2 yellow onion chopped
  • 1/2 cup chopped red bell pepper
  • 6 baby tomatoes quartered
  • Salt and pepper to taste
  • Hot Sauce or more to taste
  • Avocado slices for garnish

Instructions

  1. Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and coriander leaves. Set aside.
  2. Heat coconut oil in a large skillet over medium high heat.
  3. Add onion, capsicum, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.
  4. 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.
  5. Once finished, Hot Sauce and garnish with avocado slices. Enjoy!