Low Carb Spicy Baked Eggs with Cheesy Hash

I guarantee that when all of the flavors and textures combine you’ll want to whip up a batch of this every weekend!

The lightly roasted veggies are seasoned with smoky paprika and garlic, then covered in cheese and baked. Once everything begins to melt, six slices of avocado, and eggs are baked to perfection. Top it off with classic Tajín seasoning, and cotija cheese, to give it a lightly spicy kick.

Low Carb Spicy Baked Eggs with Cheesy Hash

The Preparation

5 ounces zucchini, diced

6 ounces chopped cauliflower

½ medium red bell pepper, diced*

1 tablespoon coconut oil, melted

1 teaspoon smoked paprika

1 teaspoon onion powder

½ teaspoon garlic powder

¼ cup Mexican blend shredded cheese

½ medium avocado

3 large eggs

1 tablespoon sliced jalapenos, optional

3 tablespoons cotija cheese

2 teaspoons Tajín seasoning

*You can reserve three half circle “strips” of pepper to use as a barrier for the egg on the edge of the veggie hash. It’s optional and helps hold the egg in place.

The Execution:

1. Heat oven to 400°F and line a round or rectangular baking sheet with foil. In an even layer spread diced zucchini, cauliflower, and red pepper then drizzle with oil. Dust on onion powder, garlic, and paprika then toss to coat. Smooth everything back into a single layer.

2. Bake for 10 to 15 minutes or until it begins to brown.

3. Remove the roasted vegetables from the oven and top with shredded Mexican blend cheese.

4. Arrange the sliced avocado around the veggies, and crack three eggs in the spaces between. Bake for about 10 minutes or until the eggs reach your preferred level of doneness! Top with cotija Cheese, optional jalapeños, and Tajín.


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