Green Buttered Eggs From Morocco
This delightful recipe comes from a long time ago in the mountains of Morocco, where a friend of a friend was traveling and staying with the local people, who made this on a wood fire with the herbs from their garden and the eggs from their chickens!
I immediately fell in love with the robust flavor and simplicity of this recipe. I wish I could let you feel 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 the nutrition standpoint this recipe has a great macro profile and value.
- Herbs like parsley and cilantro are full of minerals, vitamins 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.
All the ingredients should be fresh, organic and not processed in order to get the most health benefits from them!
This is the Keto-Paleo style of healing foods, like out Green Buttered Eggs
- Serves: 2 portions
- Serving size: 1 portion
- Calories: 311
- Fat: 27.5 grams
- Net Carbs: 2.5 grams
- Fiber: 1 gram
- Protein: 12.8 grams
- 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
- 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.