Tex-Mex Egg Nest
Prep Time: 10 mins
Cook time: 20 mins
Total: 30 mins
- Four eggs
- 2 cups cabbage, shredded (you could also use coleslaw mix)
- 2 cups sweet peppers, julienned
- 2 tbsp coconut oil, separated
- ½ tbsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp onion powder
- ¼ tsp oregano
- Dash of cayenne
- Salt and pepper, to taste
- Heat a large pan over medium-heat on the stove. I like to use a cast iron pan, but if you don’t have that, aim for stainless steel. Once the pan is warm, add 1 tbsp coconut oil to the pan.
- Once your oil is melted, add cabbage and peppers to the pan.
- While you veggies sauté mix up the spices into a little jar and then sprinkle over the veggies in the pan. I love loads of flavour, so consider adding as you go with this spice mix based on your preference.
- Continue to cook peppers and cabbage until they are mostly done; somewhat soft but still have a bit of crunch to them (5-7 mins).
- Create four little craters in the vegetables. You'll crack your eggs into these! Once you can see the bottom of the pan in all four craters, divide the rest of the coconut oil into each of them. This will make for easier egg removal.
- Crack each egg into your greased craters. Consider cracking the egg slow and close to the pan so the egg doesn’t spread in the pan too much.
- Cover with a lid. Continue to cook until your egg whites are set (if you’re looking for runny eggs) or until the yolk is set. This will vary in time, but shouldn’t take more than 10 minutes. It’s best to set a timer every 3-4 mins and check on them. Just use your eyes, and then once the whites are set, poke the yolks ever so slightly!
- Once your eggs are cooked to consistency, divide among your plates and enjoy! Top with cilantro & salsa or guacamole to really step it up a notch. Serve with bacon for maximum yum!