1 avocado, sliced 
1/2 red onion, diced
3 organic eggs 
2 tbsp coconut oil for frying
1 spring onion, chopped

Salsa:
2 Anaheim peppers (they look like long red capsicums – check out the picture below) 
1/2 red onion, roughly chopped
A handful of coriander
1 tsp salt
1 lime, juiced 

  1. Preheat the oven to 190c and line 3 baking trays with baking sheets. Place the peppers on the top rack of the oven and cook until golden.
  2. Using a mandolin, slice the sweet potato to 2mm thick and lay out onto the baking tray. Don’t overcrowd the chips or they won’t go crispy. Spray with coconut oil and roughly sprinkle with nutritional yeast and paprika.
  3. Bake for 25 minutes until golden and the edges are curled up and crispy. Flip once, half way through (but if you can’t be bothered then don’t worry, they just won’t be AS cris-pay as they could be)
  4. Meanwhile, sauté the corn in a frying pan with ghee, salt and paprika until soft and set aside. In the same pan, add the coconut oil over high heat and once the pan is hot, crack the 3 eggs into the pan and turn to medium heat. Cook for 3-5 minutes until the egg whites are no longer translucent.
  5. While the eggs are cooking, slice up the avocado, red onion and spring onion ready for plating.
  6. When the peppers are golden, remove the green top and place them in a food processor along with the other salsa ingredients and blitz. I don’t blitz mine too much as I like to keep it chunky.
  7. When the chips are finished, pile them up onto a tray or plate and season with salt. Then top with the eggs, avocado, corn, red onion, spring onions and serve with red salsa!

 

Paleo Breakfast Nachos