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Steak & Eggs with Avocado Chimichurri

Prep Time:

30 minutes

Cook Time:

20 Minutes


2 Servings


Low Carb, GF, KETO, Primal

About the Recipe


❤️ Ingredients

  • 4 eggs

  • Ribeye Steak or 2 Filets

❤️ Ingredients for the Avocado chimichurri Sauce

  • 1 fresh jalapeño

  • 2 garlic cloves

  • 1 (1 oz.) shallot

  • 1 Avocado

  • 1 lemon or lime, juiced

  • 2 tbsp fresh parsley

  • ½ tsp sea salt

  • ½ tsp pepper

  • 4 tbsp olive oil


❤️ How to prepare the sauce

cut the jalapeño into pieces. Remove the seeds first if you don’t want it to be too spicy. Chop garlic and shallot.

Cut avocados in half. Remove the pit and scoop out the flesh. Cut into pieces.

Add chopped veggies to a food processor. Squeeze in lemon juice, add olive oil and parsley.

Season with salt and pepper. Blend until you get a nice chunky mix.

❤️ Now for the steak & eggs

Cook your steak - I like them grilled or in a cast iron pan

Fry, poach or scramble your eggs

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