Keto Mexican Eggs - Cooking, Coaching & Conversations with Dr Lucy

This week on cooking, coaching & conversations, Dr Lucy Burns shows us how to make one of her favourite dinners - Mexican eggs!

Ingredients

• coconut or olive oil
• onions, chopped
• 1kg of grass-fed beef mince
• Mingle Seasonings taco spice blend sachet
• mushrooms, sliced
• capsicum, chopped
• baby spinach leaves
• 1/2 jar of passata
• eggs
• grated cheese

Instructions

1. Heat a pan with a drizzle of olive oil.
2. Add in the onions, stir them and allow them to soften.
3. Add in the beef mince and stir to break up and allow it to brown.
4. Once the mince is browned, add in the taco spice blend sachet and stir through.
5. Add in the mushrooms, baby spinach and capsicum and stir to combine. Continue cooking.
6. Stir in the passata.
7. Turn the heat down and, using a spoon create holes in the mixture to add in an egg.
8. Crack the eggs into the created wells, cover and continue to cook until the egg whites are cooked through.
9. Once the eggs are cooked, the meal is ready. Sprinkle with some grated cheese if desired.