Paleo Pepper and Egg Skillet



You know, Paleo isn’t all about bacon and pigs liver, it’s about fresh, organic (where possible) fruit and vegetables, nuts & seeds, healthy fats and oils, plenty of fish, free range eggs and high quality grass fed meats.
If you’ve been following me for a while now you may have noticed I am taking more of a plant based approach to my diet.  That’s not to say I don’t enjoy the odd meaty meal – and I’m still enjoying plenty of fish – I’m just looking more into the health benefits of plant based produce and also the ethical and environmental issues that come with eating meat.  I was reading the other day that in the UK our meat consumption is more than double the global average at 84.2kg per person per year and that’s not to mention the fact that animal agriculture is the leading cause of global greenhouse gas emissions*.

Maybe it’s time we all sat down and looked at our diets, and not just to assess the health implications they may cause but to look at where the foods on our plates come from.  Is there a more sustainable source or a more ethical source, where can we cut down on certain produce?  If you are eating bacon for breakfast, ham for lunch, beef jerky for a snack and steak for dinner maybe you could start by making one of those meals meat free, it can’t be that hard can it?

So, today I wanted to provide you with a recipe that’s so simple to make and won’t have you missing meat for a second.  This is the simplest version but you can add in as much veg as you like (try courgettes, spinach, broccoli, sweet potato) or you can add in pulses or goats cheese (providing you’re not paleo, or at least a strict paleo), I tried with chickpeas earlier in the week as an experiment on how I would feel (not too bad might I add!)

So, what do I need..?

Pepper and egg skillet

  • 1 onion
  • 2 garlic cloves
  • 1 tbsp coconut
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp smoked paprika
  • 1 tbsp chilli flakes
  • 2 peppers (I used red & green)
  • 1 tin chopped tomatoes
  • 1 tbsp tomato paste
  • Parsley
  • 1 tin chickpeas (optional)
  • 4 eggs
  1. Heat coconut oil in your skillet pan until melted
  2. Add onion & garlic and sweat until golden brown
  3. Add peppers and spices and cook for 10-15mins until soft (you can also season with salt and pepper)
  4. Add tomatoes and paste, stir and cook for a further 15mins (this is where you would add your chickpeas)
  5. Now, make 4 wells in your mixture, crack your eggs into them and season
  6. Cover the pan with a lid and poach eggs until soft or hard boiled (you need to keep an eye of these)
  7. Once eggs are cooked sprinkle with chopped fresh parsley and serve

I like to put my skillet on the table and let everyone dig in themselves.  This recipes goes well with a side of avocado (but hold the bacon!!)  I’m currently enjoying this as breakfast, brunch, lunch and dinner as it really is that easy to make!



Oh and here’s a couple of websites you might like to look at in your mission to eat less meat…

* source 


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