Spicy Egg Bites
Spicy Egg Bites
3 servings 25 minutes
Ingredients:
- 3 Eggs (large)
- ½ Tomato ( small, ripe, chopped)
- 2 tbsp Shallot (chopped)
- ¼ tsp Ginger (fresh, minced)
- ¼ Habanero Pepper (roughly chopped)
- ¼ tsp Sea Salt
- ¼ tbsp Parsley (Optional)
Directions:
- Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Turn off the heat and let it stand covered for 12 minutes. Drain and run cold water over the eggs until cool enough to handle and peel. Cut the eggs in half and set aside.
- Add the tomato, shallot, ginger, habanero, and salt to a small food processor. Use the pulse button to blend the ingredients into a textured purée. Option to drain excess juices coming from the tomatoes.
- Top each egg half with the tomato mixture. Season with parsley if desired, and enjoy!
Notes:
Leftovers - Refrigerate in an airtight container for up to two days. Meal prep the eggs in advance and prep the tomato mixture just before serving. Store the eggs, unpeeled, for up to five days
Serving Size - One serving is two egg halves.
Dr. Nicole Shortt, ND
Dr Nicole Shortt, BSc, ND is a Naturopathic Physician who is passionate about naturopathic medicine and the choices it gives people in health care.
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