Since picking up the paleo lifestyle, I’ve eaten what feels like 4,000 eggs. Luckily, I love eggs, so I don’t mind consuming endless amounts of them; however, the standard bacon and eggs can get repetitive.
I’ve mixed up my breakfast by adding some spaghetti squash to the mix, making for a dish that’s spicy, sweet, creamy, salty, and everything you could want in a breakfast (or any dish).
Ingredients (for one plate):
- 1 large garlic glove (can add more if you love garlic)
- 1 large strip of bacon, cut into small pieces
- 3/4-1 cup of cooked, prepared spaghetti squash
- Red pepper flakes
- Salt and pepper to taste
- 2 eggs
- 1/4 avocado (optional)
- Sriracha (optional)
First, throw your bacon in the pan, and let it cook for about 2-3 minutes, until it’s beginning to brown. No oil or spray needed, as you’re going to cook with the cooked-off bacon fat.
Chop (or press) your garlic, and add it to the bacon. Let it cook for about a minute (be mindful, garlic burns fast!).
Throw in your prepared spaghetti squash, and mix everything together, so that the bacon and garlic are incorporated into the squash. Add red pepper flakes (I do about 4-5 good shakes) to taste. You can also add salt/pepper here, but I find that the bacon adds sufficient salt.
Put your squash mixture on a plate, and on the same pan, which should still be greased from the bacon fat, fry two eggs. Cook them until the whites are mostly cooked, then flip them and let them sit for about 30 sec, so that you get a nice, crispy white and runny yolk. Put your eggs right on top of the squash mixture.
Serve with a side of avocado for some cooling, creamy deliciousness. I also like to drizzle my dish with sriracha for added spice and flavor.
How do you mix up your eggs?