Instructions

1. Spiralize your peppers and onion.
2. 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 🙂
3. Place the peppers and onion in a skillet over medium-high heat with avocado oil (olive oil or coconut oil works too).
4. Cook for about 7 minutes until things start to soften, using tongs to toss occasionally.
5. Add the agave and sea salt and cook an additional 3 – 5 minutes, the peppers and onion should be softened and slightly browned.
6. Use a spoon to make 4 holes in the peppers. Turn the heat to medium-low and crack the eggs into the holes.
7. Cook the eggs until the clear part of the egg turns white but the yolks are still runny.
8. 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.
9. Sprinkle the with toasted pine nuts and hemp hearts and garnish with basil!