gluten free | vegetarian | dairy free | soy free

25 minutes or less

What You’ll Need:

For the pico de gallo:

1 pint cherry tomato, diced

1 small bunch fresh cilantro, chopped

1 large shallot, minced

Juice of 1 lime

¼ tsp sea salt

Fresh cracked pepper

OPTIONAL: 1 fresh jalapeno, seeded & diced

For the bowl:

4 eggs

½ Tbsp coconut oil

1 avocado, sliced

1 can black beans, drained & rinsed

Prepare pico de gallo by combining all ingredients in a medium bowl. (This can be done up to 5 days ahead of time, and stored covered in the fridge!)

Melt coconut oil in a skillet. Crack eggs into pan. They are perfect cooked over-hard for this dish--but do what you love!

Serve eggs with fresh pico de gallo, sliced avocado & black beans. Share with a friend.

Serves 2