Servings: 1 large skillet
Ingredients
- 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!
Nutrition Info:
- Serving Size: 1/4 of the skillet
- Calories: 192
- Sugar: 8.4g
- Sodium: 300mg
- Fat: 11.7g
- Saturated Fat: 2.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13.7g
- Fiber: 3.1g
- Protein: 10.1g
- Cholesterol: 164mg
© The Toasted Pine Nut