Breakfast barbacoa, baby.
Heat the chipotle beef in a skillet on medium with a bit of cotija (or whatever you've got) cheese sprinkled on top. Crack in a few eggs and sprinkle with kosher salt and freshly ground black pepper. Simmer away for a few minutes until the egg whites are mostly set.
Broil for a couple more minutes until whites are all white but yolks are still runny. Sprinkle with more cotija cheese and chopped cilantro and serve.
A gluten-free, primal, protein-packed breakfast with a kick. Dig in!
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