I made this for my friend/intern Coco who came to brunch the other day. I just threw some organic veggies I had in the fridge with some canned salmon and eggs in the oven with some spices and Voila! Sometime these egg dishes can get really dry when cooked but this one stayed moist and delicious the whole time. I bet you have the ingredients for this one on hand!
1 Tbsp coconut oil
1 green pepper
2 garlic cloves
1.5 cups cherry tomatoes
1 tsp cumin
1/2 tsp paprika
Sea salt and pepper to taste
6 soy free eggs beaten
1/2 cup wild canned salmon
2 Tbsp chopped cilantro
(always choose organic ingredients when possible)
Preheat the oven to 350.
Chopped the peppers and onions, then mince the garlic.
Cook the green pepper and onion for a few minutes then add garlic.
Add the cumin, paprika, salt and pepper.
Add in the halved tomatoes once the other veggies have cooked down a little.
Once the tomatoes have softened cooked a bit, sprinkle in the salmon distributing it evenly.
Pour in the eggs, making sure the contents are covered and assimilated.
Add a little more salt and pepper.
Transfer the pan to the oven and cook for 15 minutes or until the eggs are set.
Remove from the oven and top with fresh cilantro.
Slice and enjoy!
This is similar to many of the recipes in our upcoming cookbook:
Have you signed up to be on the waiting list? Many others have !
We want you to be the first to know when it comes out!