I hate to say it, but sometimes I get sick of eggs. I mean, I love them and all, don’t get me wrong. They are so quick to make and go with pretty much everything, after all. But, sometimes, I just want a different texture or two first thing in the morning. This breakfast bowl is a perfect way to satisfy that craving, since I keep the vegetables crisp and then top everything off with the smooth creaminess of guacamole. The slight spiciness from the chili and salsa helps wake things up a bit in the morning. Including me.
- In a large skillet, heat the coconut oil. Add onions & peppers to the skillet to soften.
- While the vegetables are cooking, mash the avocado with a fork and set aside.
- When the onions and peppers begin to brown, move them to the edge of the skillet. Add the pork or chicken, along with the oregano, cumin, salt, pepper & ancho chile. Turn the pork over after a few minutes and break it up into chunks with the back of a spoon. Cook for several minutes more, until the meat is thoroughly cooked. Stir to combine the meat and vegetables.
- Split the skillet between two bowls. Top each bowl with half of the mashed avocado and salsa to taste.
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