Eggs are a cornerstone of the paleo diet, offering a versatile and protein-packed base for countless meals. Whether you're looking for a quick breakfast, a satisfying lunch, or a flavorful dinner, eggs can be transformed into a variety of delicious and compliant dishes. This article explores some exciting paleo egg recipes, ranging from spicy avocado scrambles to the globally inspired "eggs in hell," providing options for every palate and occasion.
Spicy Avocado Scrambled Eggs: A Paleo Powerhouse
For a filling and flavorful start to your day, look no further than Spicy Avocado Scrambled Eggs. This paleo breakfast recipe is not only super-filling and easy to make but also versatile enough for brunch, lunch, or dinner. The combination of fluffy eggs, creamy avocado, and spicy salsa creates a delightful explosion of flavors and textures.
Ingredients and Ratios
The beauty of this recipe lies in its flexibility. Instead of focusing on exact measurements, it emphasizes general ratios, allowing you to adjust the ingredients based on your preferences and what you have on hand.
- The Spicy Element: Homemade pico de gallo or medium-heat salsa. A store-bought option like Costco Kirkland brand medium salsa works perfectly well.
- The Creamy Element: 1 medium avocado or 2 small avocados, sliced into wedges.
- The Fluffy Element: Approximately 8 eggs for a family serving.
Cooking Instructions
- Prepare the Skillet: Add a few tablespoons of coconut oil or olive oil to a skillet and melt on low heat (about 2-3 on a stove that measures up to 10).
- Whisk the Eggs: Crack 8 eggs into a bowl and stir them together.
- Cook the Eggs Slowly: Pour the egg mixture into the warmed skillet and let the eggs cook through slowly on low heat.
- Slice the Avocado: While the eggs are warming up, slice an avocado into wedges.
- Gently Scramble: Once the egg yolks rise to the top and the mixture starts to turn orange, gently scramble the eggs. Avoid over-scrambling to maintain a fluffy texture.
- Assemble and Serve: Transfer the scrambled eggs to a serving plate, add the avocado wedges, and drizzle with salsa or pico de gallo. Sprinkle with sea salt and coarse black pepper to taste.
Paleo Mexican Scrambled Eggs: A Spicy Twist
If you crave a bit more heat in your breakfast, Paleo Mexican Scrambled Eggs are an excellent choice. These eggs incorporate the fiery flavors of piquin peppers, a small but potent chili from northern Mexico. Don Victor® hot sauces, made entirely from piquin peppers, add a unique kick to this dish.
Ingredients
- Eggs
- Coconut milk
- Chili powder
- Cumin
- Garlic powder
- Cilantro leaves
- Coconut oil
- Onion, chopped
- Bell pepper, chopped
- Jalapeño peppers, chopped
- Baby tomatoes, halved
- Salt and pepper to taste
- Don Victor® Red Piquin Hot Sauce
- Avocado slices for garnish
Cooking Instructions
- Whisk the Eggs: In a bowl, whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and cilantro leaves. Set aside.
- Sauté the Vegetables: Heat coconut oil in a large skillet over medium-high heat. Add onion, bell pepper, jalapeño peppers, and baby tomatoes. Season with salt and pepper. Cook, stirring, for 5 minutes, until the vegetables are soft.
- Cook the Eggs: Add the whisked egg mixture to the skillet, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally.
- Garnish and Serve: Once finished, sprinkle with Don Victor® Red Piquin Hot Sauce and garnish with avocado slices.
Paleo Breakfast Egg Wraps: A Customizable and Convenient Option
For a quick and customizable breakfast, consider Paleo Breakfast Egg Wraps. These wraps are rich in protein and offer a blank canvas for a variety of fillings. They're also great for meal prep, allowing you to enjoy a healthy and delicious breakfast even on busy mornings.
Read also: Baking Paleo Bread
Making the Egg Wraps
Making an egg wrap is similar to making a crepe, but with eggs as the base.
- Whisk the Egg: Whisk one egg in a small bowl.
- Cook the Wrap: Gently pour the egg into a lightly oiled pan. Swirl the pan to evenly spread the egg out into a thin layer, like cooking an omelet.
- Flip and Cook: Once the edges start to turn golden brown and the middle is set, carefully flip the egg over and cook for another minute.
- Fill and Roll: Once all wraps are made, fill each with desired fillings, then roll them up tightly.
Filling Ideas
- Vegetables: Choose low-carb options such as broccoli, cauliflower, spinach, and other dark, leafy greens.
- Protein: Add cooked sausage, shredded chicken, or crumbled bacon.
- Healthy Fats: Include avocado slices or a drizzle of olive oil.
Meal Prep and Storage
- Refrigerating: A great way to meal prep these egg wraps is to completely prepare them, cooking the eggs, filling them, and wrapping them tightly. Then store them in the refrigerator for up to 3 days.
- Freezing: You may freeze these without the filling. Place frozen wraps in the refrigerator the night before to thaw.
Eggs in Hell (Shakshuka): A Fiery Italian Delight
For a truly unforgettable paleo egg experience, try Eggs in Hell, also known as Shakshuka or Eggs In Purgatory. This spicy dish features poached eggs nestled in a fiery tomato sauce, offering a delightful combination of flavors and textures. While Shakshuka often includes Middle Eastern spices like paprika and cumin, Eggs in Hell leans towards Italian flavors.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium white onion, diced
- 2 teaspoons crushed red pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1 14.5-oz can diced tomatoes
- 4 large eggs
- Fresh parsley, chopped (optional)
Cooking Instructions
- Sauté the Onion: In a large cast iron skillet or Dutch oven, heat olive oil over medium-high heat. Sauté the onion until soft, about 4 minutes.
- Add Spices: Stir in the red pepper flakes, salt, and Italian seasoning and stir until fragrant, about 1 minute.
- Simmer the Sauce: Pour in the tomatoes and bring to a simmer for about 5 minutes.
- Poach the Eggs: Make 4 wells in the sauce and crack an egg in each. Reduce the heat to low, cover, and cook for 3-5 minutes until the egg whites are set but the yolk is still runny.
- Garnish and Serve: Sprinkle with parsley (optional) and serve immediately.
Optional Add-Ins
- Minced garlic
- Jalapeños
- Diced green chiles
- Paprika
- Chorizo
- Italian sausage
Make-Ahead and Reheating Tips
- Make Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days or in the freezer for 6-8 months. Add the eggs when you are ready to serve.
- Reheating: Reheat the sauce in a skillet and then poach fresh eggs in the sauce. The eggs themselves are not great leftover, because of the texture changes. If you reheat them, you’ll lose the runny yolk.
Serving Suggestions
Serve Eggs in Hell for breakfast or brunch paired with:
- Paleo jalapeño “cornbread” muffins
- Paleo keto bread for a low carb version
- Gluten-free cornbread
More Paleo Egg Recipe Ideas
- Hatch Chile Waffles Eggs Benedict
- Mexican Sweet Potato Egg Boats
- Sweet Potato Chorizo Hash With Eggs And Avocado Crema
- Easy Paleo Frittata (Whole30, Keto)
- Joe’s Special Scramble (Whole30, Keto)
- Sheet Pan Eggs (Whole30, Keto, Dairy Free)
- Asparagus Quiche (Paleo, Whole30, Gluten Free, Dairy Free)
- Paleo Sausage Egg McMuffin
- Italian Sausage Breakfast Casserole (Whole30, Gluten Free)
Read also: The Best Paleo Pork Chop Recipes
Read also: Healthy Fish Recipes