Low Carb Spicy Baked Eggs with Cheesy Hash

ruled.me

Holly Bronson

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

note: 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.

Directions at ruled.me

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