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Paleo Recipe of The Day



  • poblano, green chili or bell pepper

  • 4 eggs

  • 1 tsp freshly ground black pepper

  • 2 tsp coconut oil

  • 1/2 beef or pork sausage links, cooked and sliced

  • 2 Tbs fresh parsley, chopped


  • Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin and dice.

  • Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.

  • Heat medium non-stick skillet over medium heat. Add 1 tsp coconut oil when hot.

  • Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.

  • When fully set, fold half of the egg over the filling, and cook a minute more.

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