Mold Detox Friendly Paleo Bacon & Egg Breakfast Skillet
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Learn more →Ingredients
2 servings
- 4 strips bacon
- 1 tbsp avocado oil
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- ½ small yellow onion, diced
- 2 cloves garlic, minced
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp salt
- 4 large eggs
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- ½ avocado, sliced (optional)
Instructions
- 1
Lay the bacon strips in a cold 12-inch skillet and set over medium heat. Cook, turning once, until the fat is rendered and the bacon is crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate. Pour off all but about 1 tbsp of the rendered bacon fat from the skillet, or add the avocado oil if the bacon was lean and left little fat.
- 2
Return the skillet to medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
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