Green Buttered Eggs From Morocco – Keto and Low Carb

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Description:

This delightful recipe comes from Morocco having a robust flavor and very simple recipe. I wish I could let you smell the wonderful fragrance of the garlic as it sizzles in the butter, and then the green herbs as they add depth of flavor to the pan.

A Perfect Keto Paleo Meal

From a nutrition standpoint, this recipe has a great macro profile and value.

Herbs like parsley and cilantro are full of vitamins and minerals and they are a great element to incorporate into your diet.
Organic, pastured eggs provide lots of essential fatty acids, vitamins and protein.
Pastured butter, contrary to mainstream belief, is a good fat and rich in vitamins and medium chain triglycerides.
Cumin aids digestion and helps prevent cancer.
Cayenne pepper also aids in digestion and has many more benefits: like being an anti-fungal, anti bacterial and cancer preventative.

Ingredients

2 tbs organic butter, preferably pastured
1 tbs coconut oil
2 garlic cloves, peeled and finely chopped
1 tsp fresh thyme leaves
½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped
4 organic eggs (pastured is better)
¼ tsp ground cumin
¼ tsp ground cayenne
½ tsp sea salt

Instructions

In a non stick skillet ( I use non toxic ceramic) melt the butter and the coconut oil, for about a minute.
Add the chopped garlic and cook on a low flame for about 3 minutes or until the garlic starts browning.
At this point add the thyme and brown for about 30 seconds to a minute longer, don’t the garlic burn!
Add the cilantro and parsley to the pan and cook on moderate flame for about 3 minutes, until starting to crisp.
Add the eggs to the pan, cracking them straight in, being careful not to break the yolk.
Now cover the pan with a lid and lower the heat to low.
Cook for about 4 to 6 minutes until the yolks are set but still soft inside.
If you like the yolks runny then cook only 3 to 4 minutes.
Serve immediately.
Can be accompanied by some breakfast sausage and easy grain free crackers.