I’m lucky to have a hubby who can throw together some simple and tasty paleo meals for the two of us when I get a little burned out from all the cooking.
This recipe is one of hubby’s breakfast creations he likes to call the Lazy Man’s Southwest Breakfast. (When you check out the recipe you’ll understand why…it’s that easy!)
It reminds me of a simple and spicy huevos rancheros – without the cheese of course to keep it paleo.
I gotta say, it’s a real eye-opener in the morning!
He likes things pretty spicy, so he made this dish with Hatch chilis which are in-season right now. You might want to opt for a milder chili pepper…maybe a pepperoncini, banana, Sonora, Sante Fe Grande, Anaheim or something like that. If you go with the Hatch chili, you can make it a whole lot milder just by scraping out the seeds before cooking.
The recipe is about right for two people…but of course you can just bump up the ingredients to feed more. If you’re serving a larger crowd, the skillet’s going to get pretty crowded with more than a few eggs. I’d suggest transferring all the sautéed ingredients to a 13″ x 9″ baking dish where you’ll have extra room to add 6 to 8 eggs before you slide it into the oven for 10 minutes to finish up.
And you can easily make this one more of a fancy-pants breakfast…just top it with thinly sliced scallions, some minced cilantro, and scatter around some avocado slices to replace the missing cheese.
So if you’re looking for something a little different for breakfast, I suggest you try my guy’s Southwest breakfast. It’s an easy one to tweak however you like…and it comes together really quick.
I talked the hubs into shooting a quick video early one morning to show you just how it’s done. Make my hubby happy, and give this one a try soon!
Lazy Man’s Southwest Breakfast – The Hub’s Quick Demo Video