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MACHACADO & EGGS WITH AVOCADO RELISH – paleo recipe
Stav Kogan

MACHACADO & EGGS WITH AVOCADO RELISH

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 avocado, cut into 1/2-inch dice (about 1/2 cup)
  • 1/4 cup cilantro leaves (about 1 tablespoon)
  • 1/4 medium red onion, minced (about 2 tablespoons)
  • 2 tsp fresh lime juice (about 1/2 a lime)
  • salt and black pepper, to taste
  • 6 large eggs
  • salt and black pepper, to taste; coconut oil, for sautéing
  • 2 oz carne seca (a.k.a., machacado) or dried beef
  • 1/4 medium onion, diced (about 1/4 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 jalapeño, ribs and seeds removed, finely diced (about 1 tablespoon)
  • 1/2 medium tomato, seeded and diced (about 1/2 cup)
  • 1/4 tsp chili powder

Method
 

  1. 1.
  2. Place all the ingredients for the avocado relish in a small bowl and mix gently with a fork until just combined; you want the avocado to retain its structural integrity.
  3. Set aside to allow the flavors to meld while you make the eggs.
  4. 2. Crack the eggs into a medium bowl, sprinkle with salt and pepper, then lightly beat with a fork or whisk.
  5. Set aside.
  6. 3.
  7. Heat a skillet over medium-high heat and add 1 tablespoon of coconut oil.
  8. When the pan is hot, add the carne seca, onion, garlic, jalapeño, tomato, and chili powder.
  9. Sauté, stirring with a wooden spoon, until the onions are tender and beginning to get nice brown spots, about 7–10 minutes.
  10. 4. Push the vegetables and beef to the side of the pan and add 1 tablespoon of coconut oil.
  11. Add the scrambled eggs to the pan and push the meat and veggies into the egg.
  12. Let it all rest for a bit so the egg begins to set around the other ingredients, then gently stir with a wooden spoon.
  13. Continue to gently scramble until cooked to your liking; personal preference should dictate cooking time.
  14. Taste a bite, then add salt and pepper.

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