About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Green Buttered Eggs – Keto and Low Carb

Green Buttered Eggs By The Nourished Caveman LGreen 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 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.

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

Green Buttered Eggs By The Nourished Caveman 3

3.3 from 3 reviews
Green Buttered Eggs - Keto and Low Carb
Nutrition Information
  • Serves: 2 portions
  • Serving size: 1 portion
  • Calories: 311
  • Fat: 27.5 grams
  • Carbohydrates: 2.5 grams
  • Fiber: 1 gram
  • Protein: 12.8 grams
Recipe type: Breakfast, Lunch, Snack
This recipe has its origins in the mountains of Morocco. Through a friend of my dear friend Baji it came to the US, where I first ate it at her house and it was love at the fist bite!
  • 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
  1. In a non stick skillet ( I use non toxic ceramic) melt the butter and the coconut oil, for about a minute.
  2. Add the chopped garlic and cook on a low flame for about 3 minutes or until the garlic starts browning.
  3. At this point add the thyme and brown for about 30 seconds to a minute longer, don't the garlic burn!
  4. Add the cilantro and parsley to the pan and cook on moderate flame for about 3 minutes, until starting to crisp.
  5. Add the eggs to the pan, cracking them straight in, being careful not to break the yolk.
  6. Now cover the pan with a lid and lower the heat to low.
  7. Cook for about 4 to 6 minutes until the yolks are set but still soft inside.
  8. If you like the yolks runny then cook only 3 to 4 minutes.
  9. Serve immediately.
  10. Can be accompanied by some breakfast sausage and easy grain free crackers.

Green Buttered Eggs By The Nourished Caveman - 2

Related Posts

Comments 17

  1. Heather W says:

    This recipe looks wonderful. I’m ketoadapted and have a large garden and a coop full of chickens, so I will probably try this today for lunch.

    • The Nourished Caveman says:

      That sounds perfect Heather! Let me know how you like it! 🙂

  2. Heather W says:

    Just finished lunch. We both loved it! Quick, healthy, and tasty. I ended up doubling all the herbs and seasonings so that we had more beautiful green stuff to eat on slices of toasted keto coconut bread along with the eggs. Utterly delicious and so easy.
    Would it be all right if I put this recipe on my blog, credited to you and with a link to your blog?

  3. Raia says:

    I’m definitely going to have to try these, Vivica! Thank you so much for sharing them at Savoring Saturdays! I hope you’ll come share with us again! I’ve pinned this to our group board and scheduled it to share on FB. 🙂

    • The Nourished Caveman says:

      You are too sweeet Raia! I hope you like them!! And yes, I always post with your great Savoring Saturdays…when I have a minute 😛

  4. Danielle says:

    What happens if I use eggs and butter that aren’t overpriced, I mean organic?

    • The Nourished Caveman says:

      What happens Danielle is that you ingest hormones and toxins that do not belong in a human body and that will eventually lead to disease….it is our own choice where to invest our money…health, wellness, energy, mental clarity….how important are those to you? I prefer to pay the farmer now than the doctor later 😉

  5. This sounds delicious, and now I want to complain because I went to Morocco and never got to have eggs like this!

    • The Nourished Caveman says:

      My friend who inspired me to create this recipe had it in Morocoo…so it must be there somewhere 🙂

  6. Fyza Griggs says:


    I’m making this dish but I don’t see when you are supposed to add the cumin and cayenne pepper in the directions. FYI.


  7. Kdelaw says:

    Foreign but delicious flavors in my keto breakfast repertoire! Thanks for exposing the rest of us to your friend’s dish. We loved it.

    • The Nourished Caveman says:

      YAY! This is a victory for me!!! I LOVE opening my readers up to new healing foods!! SUPER YAY!! Thank you!!

  8. Sandi M says:

    This is delicious! I wouldn’t have thought to mix these flavors, but now that I’ve tasted them I’ll be having this often. I added the cumin and cayenne in at the beginning with the garlic, oil and butter. It really mixed the flavors all together well.

  9. Fyza Griggs says:

    Have you ever made this with a white fish?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: