One Skillet Spiralized Peppers + Eggs
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So I was up for new glasses. J is switching jobs and we decided to use our glasses benefit before we switch eyeball insurance. OMG this this most mundane first two sentences of a blog post evaaa. It gets better though. You know it gets good because all good stories start with a seemingly mundane activity. Like buying eyeglasses.
So for the last 13ish years I’ve had pretty standard requirements for my eyewear. They are thick, rectangular, boring frames. So we want to use our benefit and we walk into this trendy eyewear store. They are all wearing these super awesome eyeglasses that spew confidence. They’re unique, and fun, and subtly whisper traces of their personality and views on life.
They pull at least 20 frames for me and I narrow it down to two choices. Choice 1: standard black rectangular frames but a little more sleek and chic than my usual. Very safe and attractive to me. Choice 2: half brown, half green frames. They seem cool. They seem out of my comfort zone JUST enough. They feel fun. Everyone is peering at me through their own funky frames silently guiding me toward the light.
Maybe it was peer pressure. Maybe I had a #yolo moment, but I went for it. I’ve been doing that a lot lately. I FELT fun buzzing through those frames, tactically transferring the fun to my face and into my life. That’s how it works, it’s science.
Buuut now as they are filling my tortoise/green prescription, I’m feeling some buyer’s remorse. WILL they be as cool as I remember? WILL they give me a whole new swagger? If I walked out of the store with the glasses, I would not be feeling these feels. But it’s the wait. The wait and wonder if I will still love them in the real world, is seriously killing me. Time will tell, and obviously I’ll keep you posted 🙂
But anyway, back to business. I threw a pepper on my spiralizer one day and pretty much passed out with excitement. UM, YOU CAN SPIRALIZE PEPPERS. And they are absolutely stunning when you do so, AND you don’t have to deal with the whole chopping/cutting/ seeding biznass. Ok, some seeds got into the spiralized peppers, but I really didn’t pay too much attention to it.
So then I threw my onion on there. Let’s eliminate chopping completely, no? And that was spiralized perfection. Soo, I made a really yummy breakfast out of it that you guys are going to love as much as me. Because sometimes savory breakfasts and brunches are so necessary.
So here’s how you make One Skillet Spiralized Peppers and Eggs:
Spiralize your peppers. I used one red pepper and one orange pepper. But, any pepper would work!
If a few seeds get into your heap of spiralized peppers, you can either leave them or pick them out. I left them and didn’t even know they were in the dish. Spiralize the onion too.
Use kitchen scissors to cut the pepper and onion strands a couple times. I underestimated the importance of this step but if you skip it, it is literally one giant never ending strand 🙂
Place the peppers and onion in a skillet over medium-high heat with avocado oil (extra virgin olive oil or coconut oil works too). Cook for about 7 minutes until things start to soften, tossing occasionally.
Add the agave and sea salt and cook an additional 3 – 5 minutes, things will be softened and slightly browned. Use a spoon to make 3 – 4 holes in the peppers.
Turn the heat to medium-low and crack the eggs into the holes. Cook the eggs until the clear part of the egg turns white. Sprinkle the with toasted pine nuts, basil, and hemp hearts!
Step up your brunch game with this low carb + gluten free One Skillet Spiralized Peppers + Eggs! It’s easier and comes together way quicker than you think!
- 4 bell peppers, spiralized with blade A
- 1/2 red onion, spiralized with blade A
- 2 tablespoons avocado oil
- 1 teaspoon agave nectar
- pinch sea salt
- 4 eggs
- 1/8 cup pine nuts, toasted
- 1 tablespoon hemp hearts
- 4 leaves basil
- Spiralize your peppers and onion.
- Use kitchen scissors to cut the pepper and onion strands a couple times. I underestimated the importance of this step but if you skip it, it is literally one giant never ending strand 🙂
- Place the peppers and onion in a skillet over medium-high heat with avocado oil (olive oil or coconut oil works too).
- Cook for about 7 minutes until things start to soften, using tongs to toss occasionally.
- Add the agave and sea salt and cook an additional 3 – 5 minutes, the peppers and onion should be softened and slightly browned.
- Use a spoon to make 4 holes in the peppers. Turn the heat to medium-low and crack the eggs into the holes.
- Cook the eggs until the clear part of the egg turns white but the yolks are still runny.
- If needed, place under a broiler on low for 2 – 3 minutes to cook the top clear part of the egg but maintain the runny yolk.
- Sprinkle the with toasted pine nuts and hemp hearts and garnish with basil!
- Serving Size: 4
Happy brunching! xo