Coconut fried breakfast eggs with homemade chilli sauce

On our house, breakfast and lunch often merge into one. After a morning run and a few hours in front of the computer I tend to take a break and make something quick to eat. My breakfasts usually consists of either chicken broth or eggs so it can be a challenge not to make them taste the same every day. And there are plenty of ways.

This morning I made coconut fried eggs with a homemade chilli sauce, steamed asparagus, baby salad leaves, roast tomatoes and seaweed.

The chili sauce was from the evening before; I like to  make a large batch and keep it in the fridge for a few days or even freeze it. This version was made with red superhot finger chilies, a tomato, half an onion, olive oil and salt. This is a raw chili sauce so it doesn’t keep as well as it would if you cooked it – but it doesn’t last very long in my house anyway and I like to always have some raw ingredients with a meal.

Ingredients:

  • free range organic eggs
  • coconut fat
  • salad
  • tomatoes
  • asparagus
  • wakame seaweed
  • chili sauce:
  • 5 finger chilis
  • 1/2 a red onion
  • 1 large tomato
  • olive oil
  • salt

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