I love this protein-and-flavour-rich dish for an easy, filling and nutritious breakfast. The herbs and spices in the recipe are what bring it to life – so don’t be shy with them.
Best enjoyed in pyjamas and with a few slices of sourdough toast with butter.
1 onion, chopped
3 tomatoes, chopped
1 cup button mushrooms, chopped
3 cloves garlic, minced
2 tablespoons butter or oil of your choice
3 organic eggs
Salt and pepper to taste
1 teaspoon chilli powder
2 teaspoons paprika
1 avocado, sliced
Abundant chopped coriander & chives
Heat oil in a pan and cook all the vegetables until soft. Make three little spaces amongst the veggies with a spoon; then crack an organic egg straight into each space. Add pepper, salt and spices; then put the lid on to cook the eggs through. Serve it in the pan and garnish with chopped coriander, chives and sliced avocado on top.
Casey Conroy is a holistic dietitian and nutritionist, naturopath in-training, yoga and AcroYoga teacher who specialises in hormonal health and ‘non-diet’ approaches to weight management. She is the founder of Funky Forest Health & Wellbeing on the Gold Coast.
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