Spicy Avocado Scrambled Eggs {Paleo}

Spicy Avocado Scrambled Eggs are a delicious paleo breakfast recipe that is super-filling, easy to make, and perfect for brunch, lunch, or dinner, too! Shake things up with salsa or homemade pico de gallo! Options included in the post! {Paleo}

These Spicy Avocado Scrambled Eggs are where it’s at for us these days. This paleo breakfast recipe combines a few of our favorite things re: fluffy eggs + avocado + spicy salsa. Admittedly, we alternate between making our own pico/salsa and glopping store bought salsa on top. This time we went with store bought because Costco Kirkland brand medium salsa is never a bad choice. And that’s not even a sponsored mention. It’s just straight up how we feel about the situation. We feel strongly about our salsas.

If you take your breakfasts as seriously as we take our salsas, then you’ll love this almost-literal mashup of goodies. Spicy Avocado Scrambled Eggs are a filling way to start the day. And if the days start to run together for you the way they have for us, there’s nothing that says these eggs are only for mornings. They are for ALL THE TIMES. And you can adjust the amounts of each ingredient to feed a few or the whole family.

Whatever time of day it is for you right now, let’s jump in and get our spicy on!

SPICY AVOCADO SCRAMBLED EGGS INGREDIENTS:

These ingredients are straightforward. The thing to note is that instead of focusing on exact amounts, I zero in on general ratios. If the avocados are small, then I go with two and I might reduce the number of eggs by 1 or 2. If I want more surface area for all my yummy toppings, then I increase the number of eggs. We aren’t terribly scientific on this one. 😂

• First, the spicy: homemade pico de gallo or medium heat salsa.
• Next, the avocado: 1 medium avocado or 2 small avocados.
• Finally, the fluffy eggs: If I am making this for our family, I usually do about 8 eggs.
• The extras: Coconut oil or olive oil for the pan and sea salt and coarse black pepper for garnishing.

HOW TO MAKE SPICY AVOCADO SCRAMBLED EGGS:

To make the eggs nice and fluffy, we cook them on a low heat, and we don’t scramble them immediately. Slow and steady wins this race.

1. Add a few tablespoons of coconut oil or olive oil in a skillet and melt on a low heat (on a stove that measures up to 10, this would be about a 2-3). Crack 8 eggs into a bowl and stir them together. Pour the egg mixture into the warmed skillet. Let the eggs cook through slowly (keep the heat low). While the eggs warm up, slice an avocado into wedges.
2. Once the egg yolks rise to the top and the mixture starts to turn orange, then gently scramble the eggs. Transfer them to a serving plate, add the avocado wedges, and drizzle the salsa or pico de gallo over the top. Sprinkle with sea salt and coarse black pepper.
3. This breakfast recipe is best enjoyed right after it’s prepared.

PICO DE GALLO OPTIONS:

If you’d like to keep it fresh, then check out our section of pico de gallo recipes on the blog! They are wonderful excuses to eat your fruits and vegetables! And because we’re all about options, I’m including a few paleo chimichurri recipes, too! You pick! 😊

• Cucumber Pico De Gallo
• Homemade Pico De Gallo
• Hot ’n Spicy Pico De Gallo
• Chimichurri Roho Sauce
• Spicy Chimichurri Verde Sauce

Print