The typical huevos dish can be somewhat greasy and cheesy, and there isn’t really anything happy about it. That’s not the bloat-free morning we are looking for. So get your mouth ready for a little morning fiesta, with four happy huevos. We are going to ditch the cheese and grease and fill our plates with nutritious deliciousness. Olé! Do you know how incredibly amazing a runny yolk tastes when combined with avocado, tomato, pepper and coriander? Let’s find out.
a handful of kale (about 30g), finely chopped
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced
1 courgette, diced
4 tomatoes, diced
a handful of cherry tomatoes on the vine
1 small red chilli, finely chopped
1 tablespoon olive oil
½ teaspoon coconut oil
salt and freshly ground black pepper, to taste
a handful of coriander leaves
4 lime wedges, to serve
1. Combine the kale, green pepper, red pepper, courgette, tomatoes and chilli in a large mixing bowl. Season with salt and black pepper to taste.
2. Heat the olive oil in a medium frying pan over a medium heat. Add one-quarter of the vegetable mix and cook, stirring, until warm. Make two holes in the middle of them in the pan and add the coconut oil. Crack two eggs, or one egg and one egg white, if you prefer, into the holes. Place the lid over the pan and cook for 4–5 minutes, or until the eggs are cooked to your liking.
3. Repeat this three more times for your breakfast buddies. Serve the salsa and eggs scattered with coriander and a lime wedge for squeezing over the top.
TIP: Add some gluten-free bread or wheat-free tortillas if you want a more substantial breakfast.