Huevos Rancheros

By: http://www.primalpalate.com/recipe/huevos-rancheros/
  1. Heat 1 tablespoon coconut oil in a skillet over medium heat.
  2. Sauté garlic, bell pepper, onion, and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
  3. Add in diced tomatoes and sauté for 5 minutes; set aside.
  4. Heat 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat.
  5. Slow-cook two eggs for approximately 6 minutes, until the whites cook through.
  6. Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.
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