Machacado Con Huevos

1. Crack the eggs into a bowl, sprinkle with salt and pepper, then lightly beat with a fork. Set aside.

2. Heat a skillet over medium-high heat and add coconut oil. I used about 1/2 tablespoon to start. If you’re leaner and more muscular than I am, feel free to add more fat!

3. When the pan is hot, add the onions and jalapeno. Saute until the onions are tender, and the vegetables are beginning to get nice brown spots, about 7-10 minutes. Add the garlic and cook until fragrant, about 30 seconds. DON’T BURN THE GARLIC!

4. Add the machacado and chili powder. Continue to stir fry until the beef is coated in the fat from the pan. Toss in the tomatoes and stir-fry until the tomatoes are beginning to soften, about 2-3 minutes.

5. Push the vegetables and beef to the side of the pan and add another dollop of coconut oil; I used another 1/2 tablespoon or so.

6. Add the scrambled eggs to the fat  in the pan and push the meat and veggies into the egg. Let it rest for a bit so the egg gets a hold of the other ingredients, then gently stir with a wooden spoon. This is where your personal preference needs to dictate cooking time. I like my eggs really well done with brown spots, so I cook the hell out of ‘em… you do what you like.

7. Taste a bite and add salt and pepper as necessary… then dig in!

Gold star if you serve this with:
- homemade pico de gallo or salsa
- sliced avocado or homemade guacamole
- sliced jicama on the side