Paleo Chilli Scrambled Eggs
Elevate your breakfast game with these flavorful Paleo Chilli Scrambled Eggs, a protein-packed dish bursting with vibrant colors and bold spices. This wholesome recipe features fluffy scrambled eggs enriched with creamy coconut milk, infused with the subtle heat of green chili, and perfectly complemented by sautéed red bell pepper and red onion. A hint of fresh coriander brings a bright, herbaceous finish that balances the warmth of the chili. Quick and easy to prepare in just 20 minutes, this paleo-friendly, dairy-free dish is perfect for a healthy, satisfying start to your day. Pair it with sliced avocado or a crisp side salad for a complete and nutritious paleo meal. Ideal for anyone craving a spicy twist on traditional scrambled eggs, this recipe is sure to become a breakfast favorite!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons coconut milk (full-fat)
- 1 fresh green chilli, finely chopped
- 0.5 red bell pepper, diced
- 1 tablespoon olive oil
- 0.5 small red onion, finely chopped
- 2 tablespoons fresh coriander (cilantro), chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a mixing bowl and add the coconut milk, sea salt, and black pepper. Whisk until well combined and slightly frothy. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until they start to soften.
Add the diced red bell pepper and the finely chopped green chilli to the skillet. Continue to cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
Reduce the heat to low, then pour the egg mixture into the skillet with the vegetables.
Using a spatula, gently stir the eggs continuously, pulling them from the edges of the pan towards the center, until large curds form and the eggs are just cooked through but still slightly soft, about 3-4 minutes.
Remove the skillet from the heat and immediately stir in the chopped fresh coriander.
Serve the Paleo Chilli Scrambled Eggs immediately while hot, optionally garnished with additional coriander for added freshness.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
