I’ve mentioned before that Scott is a vegetarian. When we first started dating he was a vegan. It was seriously challenging to feed that man. Since then I like to think that I’ve upped my vegetarian cooking game. I am constantly trying to come up with vegetarian recipes that are unprocessed, free of grains and legumes and yet still full of healthy fats and proteins. It ain’t easy but I get it done.
20 Minute Meal: Spicy Mexican Veggie Egg Bake (Paleo & Primal)
I am constantly trying to come up with vegetarian recipes that are unprocessed, free of grains and legumes and yet still full of healthy fats and proteins. It ain’t easy but I get it done. This easy Spicy Mexican Egg Bake is an easy dinner we like to make. It would also make a good brunch!
- 3 tbsp grass-fed butter or expeller pressed coconut oil
- 2 cups frozen spinach (or 4 cups fresh spinach)
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 1 large jalapeno (sliced)
- 1 can of organic tomato sauce
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1/2 tbsp chipotle powder
- 2 garlic cloves (minced)
- 4 eggs
- optional: 1/2 cup grated cheese (I used Kerrygold cheddar)
- Melt the fat over medium-high heat. Add the spinach, onion, jalapeno, pepper and tomato sauce. Add the spices. Sautee for about 5 minutes.
Add the garlic and give it a stir. Crack in the eggs and cover for four minutes. Top with cheese if you want.
2 Comments
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This is like a Meixcan twist on shakshuka! LOVE IT!