Paleo Mexican Eggs
Transform your breakfast with this Paleo Mexican Eggs recipe, a vibrant fusion of bold flavors and wholesome ingredients perfect for clean eating enthusiasts. Sautéed red bell peppers, onions, and tomatoes are elevated with the smoky depth of cumin and paprika, while a touch of jalapeño adds just the right amount of heat. Crack eggs directly into the skillet for a customizable cooking style—scrambled or sunny side up—and finish it all off with creamy avocado, fresh cilantro, and a zesty squeeze of lime. Ready in under 30 minutes, this protein-packed dish is gluten-free, dairy-free, and paleo-friendly, making it ideal for a nourishing breakfast or brunch. Pair it with your favorite side or enjoy it as a standalone meal bursting with Mexican-inspired flavors.
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Recipe Information
Ingredients
- 4 eggs
- 2 tablespoons coconut oil
- 1 medium, diced red bell pepper
- 1 small, diced yellow onion
- 1 small, diced tomato
- 1 small, seeded and minced jalapeño pepper
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 medium, sliced avocado
- 1 sliced into wedges lime
Instructions
Heat the coconut oil in a large non-stick skillet over medium heat.
Add the diced red bell pepper and yellow onion to the skillet. Sauté for about 3-4 minutes, or until the vegetables are soft.
Stir in the diced tomato, minced jalapeño, and garlic. Cook for another 2 minutes until the tomato starts to soften.
Sprinkle the cumin, smoked paprika, salt, and black pepper over the vegetable mixture. Stir well to combine the spices with the vegetables.
Push the vegetables to one side of the skillet. Crack the eggs into the skillet on the cleared side.
Cook the eggs to your preferred level of doneness. You can scramble them gently with the vegetables or cook them sunny side up.
Once the eggs are cooked, remove the skillet from the heat.
Garnish the dish with freshly chopped cilantro and place sliced avocado on top of the vegetables and eggs.
Serve immediately, with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1759 mg | 37% | |
*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.
