Moroccan Baked Chicken Thighs with Broccoli

Moroccan food and Moroccan inspired is known for its vibrant flavors and this Moroccan chicken is a perfect example.

Moroccan cuisine is a mild version of Indian food. Both types of ethnic cuisines are known for aromatic plates.

Both Moroccan and Indian dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.

In Morocco beef is not plentiful, so meals are usually built around lamb and poultry.


Enjoy This Moroccan Inspired Dish

Moroccan Three Bean and Kale Soup


Common ingredients used in Moroccan dishes (apart from spices) can include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables.

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this delicious chicken thigh recipe is a hearty one-dish meal.

Moroccan Baked Chicken Thighs with Broccoli

6 skinless, bone-in chicken thighs

salt and ground black pepper to taste

1 1/2 cups broccoli florets, without stem

1 ½ cups chicken broth

3 tablespoons paprika

3 tablespoons ground cumin

3 teaspoons minced fresh ginger root

3 teaspoons ground turmeric

2 teaspoons ground cinnamon

1 lemon, zested and juiced

½ white onion, chopped

1-2 tablespoons high heat olive oil, optional to use avocado oil

Preheat the oven to 375 degrees F

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Mix together paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a medium bowl. Next add chicken broth.

Heat oil in a cast iron skillet until the oil begins to shimmer.

Add chicken thighs, top-side down, and cook for 4 minutes each side or until meat is just oblique in color.

Remove from heat and transfer thighs to a plate. Set aside.

Sauté onions in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onions and scrape up any browned bits off the bottom of the skillet.

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Put skillet in preheated oven. Bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Add broccoli to the skillet last 10 minutes of baking time (do not over cook broccoli, cook just until a bright green, still crunchy)

Remove skillet from oven and drizzle lemon juice over thighs and broccoli.

Garnish the dish with lemon slices and cilantro, optional to use parsley.

Plate and serve.

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

This is a Classic Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese is deliciously yummy.

It’s an easy and simple side dish to bring together, and everybody at your dinner table will love having seconds.

Once prepared, you will have yourself a salad bowl mixture of delicious appetizing flavors from sweet to tart to savory.

This broccoli salad makes for a wonderful bring along dish to parties, picnics, potlucks, and barbecues.

Close up of a salad spoon with Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

With the most most basic ingredients found in any pantry, this broccoli bacon salad is great any time of the year.


More About Broccoli and A Recipe

The Broccoli – Essence of Real Food

Chopped Broccoli Tomato and Bacon Salad


Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Salad Ingredients

4 cups broccoli florets

8 slices smoked bacon, cooked, crumbled

1/2 cup red onion, chopped

1/2 cup dried tart cherries, option to use cranberries

1 cup Sharp cheddar cheese, cut into small cubes

Chopped Red Onions – Dried Tart Cherries – Sharp Cheddar Cheese

Salad Dressing

3/4 cup real mayonnaise

2 tablespoons white wine vinegar

1/4 cup sugar – optional to use 1/2 cup real maple syrup

Salt and ground black pepper to taste

Preparing Dressing

In a small mixing bowl or measuring cup, combine mayonnaise, white vinegar, and sugar and whisk until well-combined. Set aside.

Salad Dressing: Mayonnaise – White Wine Vinegar – Granulated Sugsr

Preparing Salad

In a large skillet over medium-high heat, add bacon and cook until crispy, but not burnt.

Remove from skillet and transfer bacon to a plate with a paper towel to absorb bacon fat.

Set aside to cool, then crumble before adding to salad.

Chopped Cooked Bacon

To a large salad bowl add desired amount of dressing.

Next add the chopped broccoli florets, crumbled bacon, chopped onions, dried cherries and cubed Cheddar cheese. Mix until well combined.

Plate and serve with your main dish or as a stand alone dish.

A plate of Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese
Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

A fast and easy to bring together dish of fresh green beans wrapped in smoked bacon and covered in a brown sugar sauce.

This dish is an excellent addition to your dinner table as a side dish.


More Excellent Side Dishes For Your Main Dish Tonight

Parmesan Roasted Cauliflower

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries


When buying fresh green beans they should be firm and should snap when bent in half.

You’ll want to trim both ends off before wrapping them in bacon. You can cut the pods to shorter lengths, as well.

Frozen or canned green beans will not work with this recipe.

French green beans called haricots verts, are a more slender bean pod then regular green beans. But they will work just fine with this recipe.

Bacon Wrapped Green Beans

1 pound green beans, fresh and ends snipped

16 oz. bacon, hardwood smoked with maple flavoring

1 cup brown sugar, packed

½ cup butter (2 sticks), melted

Preheat oven to 350 degrees

Mix brown sugar and melted butter in a small bowl.

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3-4 green beans in bacon. Continue to roll beans until baking dish is full.

Pour brown sugar mixture over wrapped beans. Place in oven 30 minutes or until bacon is done.

Almond Joy Banana Bread

Almond Joy Banana Bread

If you love almonds, coconut and chocolate, you’re almost certainly an Almond Joy fan.

The candy bar, Almond Joy first hit the chocolate bar seen in the 1940’s and was produced by Peter Paul.

Who doesn’t remember the Peter Paul T.V. advertisement of 1970 with the jingle –

“Sometimes you feel like a nut, sometimes you don’t – Almond Joy’s got nuts – Mounds don’t.”

In 2002, the jingle was inducted into the Hall of Fame – category, Advertising Slogan.

Today the Almond Joy candy bar is manufactured by Hershey’s who bought Peter Paul in 1988.

The Almond Joy has had a lot of influence on the making of many dessert recipes.

Such as…..

  • Almond Joy Cookies
  • Almond Joy Truffles – homemade
  • Almond Joy Fudge
  • Almond Joy Over Night Oats

So many recipes, oh and let’s not for get, Almond Joy Banana Bread.

Lots of dark chocolate, sweetened coconut, and banana flavor. With lots of chopped roasted almonds.

A Slice Of Almond Joy Banana Bread

What makes this banana bread so deliciously yummy, is there is no milk and vegetable oil.

But rather coconut milk. Oh too Joy!!

Almond Joy Banana Bread

2 cups flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon 

1 can 13.66 fl oz coconut milk

1 cups brown sugar

1/4 cup sugar

2 eggs

1 cup (2-3) ripe bananas, mashed 

1/2 cup coconut, sweetened shredded

1 cup roasted almonds, chopped

1/3 cup unsweetened dark chocolate, shredded

Preheat oven to 375 F.

Lightly grease with coconut oil a 9 x 5-inch loaf pan. Sprinkle in 1-2 teaspoons of sugar and shake pan back and forth to coat the sugar to sides and bottom of loaf pan.

In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, beat coconut milk, sugar and eggs with an electric mixer on medium speed until well blended. Add bananas. Beat on low speed until well blended.

Gradually mix wet ingredients into flour mixture.

Next add almonds, coconut and shredded chocolate. Mix softly till incorporated.

Pour batter into the loaf pan.

If desired peel and slice vertically a yellow banana place on top of bread mixture, rounded side down.

Place a few roasted whole almonds on top as well as sprinkle some shredded chocolate.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes. Remove from pan and completely cool on a wire rack. Before cutting into (a serrated knife is recommended).

More recipes with chocolate, almonds, coconut and bananas.

Vegan Hot Chocolate

Herb Chicken Cranberry Almond Salad

Coconut Pecan Sugar Cookies

Banana Pecan Upside-Down Cake


Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks


The Real Breakfast Burrito

The Real Breakfast Burrito

The breakfast burrito was invented in 1975 in the southwestern state New Mexico (USA).

In New Mexico it has long been popular to eat your morning eggs and bacon alongside a flour tortilla.

About The Breakfast Burrito

The popularity of burritos in the U.S. first took hold in Southern California around the 1950’s.

The idea of the “breakfast burrito” was first coined in a restaurant in Santa Fe, N.M.

Lower Right Photo: Nick Maryol, owner of Tia Sophias

The restaurant, Tia Sophia’s make the claim to have been the first to put the words “breakfast burrito” on its menu in 1975 (Source).

How To Make A Real Breakfast Burrito

The breakfast burrito or the breakfast wrap is typically composed of breakfast items wrapped inside a flour tortilla.

The breakfast items can include any combination but not limited too are: eggs, potatoes, cheese, salsa, onions, refried beans, sour cream, peppers such as Jalapeños or Serrano chilies among many others, and including meats like bacon or chorizo.


You like Chorizo – Then You’ll love Chorizo Potato Tacos


The tortilla is lightly grilled or steamed to soften it, making it more pliable, and allowing it to adhere to itself.

After warning the tortilla remove it from the heat and place it on a plate.

Once the tortilla is warmed and placed on the plate, start to spoon in the middle of the tortilla the breakfast ingredients you want.

Need some ideas? Try one or all of the following.

Eggs Peppers & Smoked Bacon Breakfast Burrito

Place a tortilla onto a heat proof skillet and add to the middle of the tortilla a handful of Monterey Jack Cheese.

Next place the skillet under the broiler until cheese is melted. Remove from heat and place tortilla onto a plate.

Add two slices of crisp cooked smoked bacon over melted cheese.

Next add two scrambled eggs with 2 chopped mini-sweet peppers.

Wrap into a burrito and enjoy.

Shredded BBQ Chicken & Jack Cheese Breakfast Burrito

Place a tortilla onto a heat proof skillet.

Next add 1 cup of cooked minced chicken meat (breast, thigh, leg your choice) spooned down the middle section of tortilla.

Next add one whole sautéed green onion over meat. Spoon 3 or 4 tablespoons of your favorite bbq sauce over meat and onion.

Next sprinkle a handful of Jack Cheese over bbq sauce and place skillet under broiler until cheese melts.

About 2 minutes on high broiler or 3-4 minutes on low broiler.

Remove from broiler and place tortilla with heated toppings onto a dinner plate.

Wrap into a burrito and enjoy.

Bean and Cheese Breakfast Burrito with Root Vegetables

Spread 3-4 tablespoons of cooked refried pinto beans and 3/4 cup cheese. Could be Monterey Jack, Pepper Jack, and Sharp Cheddar among others.


Deciding on what cheese to use for your breakfast burritoTop Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Place the tortilla in a heat proof skillet and put under a high heat broiler. Leave there for 1-2 minutes or until cheese melts, but not overly toasted.

Remove skillet from broiler and place on stove top.

Next spoon over top of melted cheese 1/4 cup chopped sautéd cherry tomatoes and 1 green onion diced. Add 1/2 cup of some root vegetables shredded (your choice).

With this burrito we used shredded daikon radish and purple carrot.

Next add 2-3 scrambled eggs over vegetable mix.

Wrap into a burrito and enjoy.

Bacon Vegetable Alfredo Gnocchi

Bacon Vegetable Alfredo Gnocchi

Gnocchi is an Italian pasta, with the most common being the classic potato gnocchi.

The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle.

They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.

Gnocchi are usually eaten as a first course, but they can also be served as a side dish to a main course.

How To Prepare Gnocchi

Gnocchi are commonly cooked on their own in salted boiling water for about 4 to 5 minutes and then dressed with a sauce.

With the ridges that gnocchi are given when made from scratch, sauces are better able to stick or cling to it.

Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil and mozzarella.

It also happens to be delicious with a mixture of bacon, broccoli, Brussels sprouts and a Alfredo sauce made with white cheddar cheese.

Bacon Vegetable Alfredo Gnocchi

6 strips of bacon, chopped

3 tablespoons bacon fat *see note below

1 package classic potato gnocchi

1/2 cup Brussels sprouts, sliced thin

1/2 cup broccoli florets, chopped small

1 teaspoon garlic powder

Black pepper, to taste

1 cup Alfred sauce +see note below

* when bacon is cooked save 3-4 tablespoons fat and discard the rest of the fat

+ made with white cheddar – prepare a basic Alfredo sauce but replace Parmesan cheese with white sharp cheddar


Alfredo Sauce with White Sharp Cheddar Cheese

1/2 cup butter

2/3 cup heavy cream

1 1/4 cups white sharp cheddar cheese, shredded

Combine the butter and cream in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted. Remove the pan from the heat.

Next, stir cheese into the cream sauce. Stir continuously until cheese melts and mixed in. Sauce should be lightly thick. Set aside.


Instructions for Bacon Vegetable Alfredo Gnocchi

In a medium pan over medium heat, add chopped bacon and cook until just crisp.

Remove bacon from skillet and lay out over towels to soak any remaining grease and set aside.

With the same skillet remove all of the bacon fat but 1 tablespoon.

Next add the potato gnocchi and fry about 5 minutes or until the dumplings start to brown.

Remove browned gnocchi from pan to a plate and set aside.

In the small skillet add 1 tablespoon of bacon grease. Next add the chopped vegetables, garlic powder and black pepper.

Sauté for 4-5 minutes and remove from heat.

Next add the vegetables, gnocchi and bacon to a medium cast iron skillet.

Add Alfredo sauce to skillet and mix in well.

Place skillet into preheated oven and bake for 10 minutes. Next take skillet and place under high heat broiler for 2 minutes.

Caution: Be careful not to burn the baked dish. You only want to lightly toast the gnocchi .

Next remove skillet from broiler and on stove top.

Skillet should plate 4 servings.

Try these Gnocchi dishes –

Gnocchi & Chicken Vegetable Soup

Oven Roasted Gnocchi with Sausage and Peppers


Sweet & Spicy Bacon Wrapped Chicken Thighs

Chicken thigh meat (boneless and skinless) wrapped in smoked bacon and coated in a blend of Harissa seasoning, garlic powder and brown sugar.

The brown sugar caramelizes as it cooks. You are going to love the the tender juicy meat with a sweet and spicy flavor.

It looks deliciously yummy when you pull it out of the oven.

You can see how the blend of something sweet with something spicy coats the bacon wrapped chicken thighs.


You like bacon wrapped chicken thighs – than you’ll love – Bacon Wrapped Garlic Lemon Stuffed Chicken Breast


After you plate it, and cut into the bacon wrapped chicken thigh, you can see how juicy and tender the meat really is. Oh my, so much flavor.


Read More About –

Cooking with Chicken Thighs


Sweet & Spicy Bacon Wrapped Chicken Thighs

1 1/2 pounds boneless skinless chicken thighs

5-6 slices of smoked bacon

1 tablespoon Harissa seasoning

½ teaspoon garlic powder

1/2 cup brown sugar

salt and pepper to taste

garnish with chopped cilantro, optional

Preheat oven to 400 degrees.

Combine Harissa seasoning, garlic powder, salt and pepper to taste in a pie plate.

Press each chicken thigh piece into the brown sugar mix on both sides.

Roll the chicken thigh and wrap in bacon.

Arrange thigh meat in a 10 inch cast iron skillet. Sprinkle the tops with brown sugar.

Bake for 30-35 minutes or until chicken reads 165 degrees and is no longer pink.

Place skillet under broiler 1-2 minutes to crisp the bacon, optional.

Plate and serve with a side of your favorite salad.

Try these other chicken thigh recipes using honey and real maple syrup to sweeten the dish –

Baked Honey Soy Chicken Thighs

Maple Mustard Chicken Thighs


Bruschetta with Chicken Salad & Cheddar Cheese

In the United States, the word Bruschetta is used to refer to a prepared topping, which is typically sold in jars at local markets and are usually tomato-based.

An example of viewing Bruschetta in the U.S as a topping, is – Healthy Canning – a website that aims to direct people towards information on canning that is safe and healthy.

One of their posts is – Bruschetta in a jar: tomatoes in dry white wine with basil and oregano.

The article goes on to say, “Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil.”

Here is a photo of Healthy Canning’s Bruschetta in a jar. It’s a delicious looking canned tomatoes with wine, and herbs.

Check Out Healthy Canning For Healthy Recipes and How To Safely Can Them

What Is A Bruschetta

Actually though, a tomato based Bruschetta is unheard of in Italy.

As this image shows, a product of Italy jarred sweet peppers offered as a Bruschetta topping.

In Italy, a Bruschetta is an antipasto dish starter that is prepared with toasting or grilling bread (typically Italian bread) and rubbing it with garlic and topped with olive oil and salt.

In other words, a Bruschetta is a fancy way of saying, “put it on toast”.

Toppings for a Bruschetta can include, Healthy Canning’s canned tomatoes, wine and herbs or vegetables, fruit, beans, cured meats and cheese.

Or try this Sweet Tomato Chutney as a Bruschetta topping. It is made with Roma and heritage orange tomatoes, garlic, sweet onion and spices.

The recipe featured is sliced whole wheat French bread Bruschetta topped with a chicken salad and cheddar cheese.

Bruschetta can be served hot or cold, and is always a quick and easy appetizer to any casual meal.

History of Bruschetta

Bruschetta originated in Italy during 15th century.

The dish though, can be traced back to Ancient Rome when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

Typically, bruschetta is served as a snack or appetizer.

It can also be made for brunch, or prepared and taken to parties, dinner gatherings and potlucks.

Bruschetta with Chicken Salad & Cheddar Cheese

For the Bruschetta

1 loaf whole wheat Italian or French bread, sliced thick, about 1 1/2 inch slice

1/2 – 1 cup olive oil

1 teaspoon Harissa seasoning, optional

Salt and black pepper to taste

Brush olive oil onto bread slices, one side only.

Next sprinkle some Harissa seasoning over olive oil brushed bread slices.

Place bread into a large iron skillet and place skillet under broiler and broil bread until lightly toasted.

Remove skillet from heat and set toasted bread aside.

The Cheese

1 slice mild cheddar cheese per bread slice

The Salad

2 cups cooked shredded chopped chicken breast or shredded chopped rotisserie chicken

1/3 cup mayonnaise

2 tablespoons sweet pickled relish

1/2 cup chopped celery

1/4 cup chopped white onion

salt and pepper to taste

In a large bowl place all prepared salad ingredients and mix until well combined.

Spoon 2 or 3 heaping tablespoons of salad on to bruschetta.

Next top bruschetta and chicken salad with a slice of cheese.

Place and arrange bruschetta slices with toppings into a large cast iron skillet.

Put skillet under high heat broiler until cheese is melted and bubbling a little but not burnt.

Plate bruschetta and eat alone or with a side dish of your choice. Here bruschetta is plated with a broccoli slaw.

Want a fruity chicken salad to top your Bruschetta? Then you love preparing this Mango Guacamole Chicken Salad.


Eggs Rancheros

Traditionally known as ‘Huevos Rancheros’ or ranch-style eggs, this Mexican breakfast or brunch recipe is served over fried corn tortillas and topped with a ranchero sauce or salsa.

Then top that with goat cheese or a Mexican queso fresco cheese and cilantro.

It makes for a deliciously yummy dish.

When you cut into them, the egg yolks mix in with everything, the salsa and tortillas.

This dish is to good to miss out on. If you don’t prefer fried eggs – you can make the eggs scrambled instead.

Who Invented Huevos Rancheros

This dish is a breakfast served in the style of the traditional large mid-morning fare on rural Mexican farms.

The general understanding is that Huevos Ranchers or Eggs Rancheros evolved around hundreds of years ago among the peasant or farmer population of rural Mexico.

While there is no real sources to prove this, it does though seem it could be a recipe of Mexico as this dish world wide is most popular among Mexican farm owners and workers.

The ingredients used are readily available to Mexican farmers. Which is masa, tomatoes, onions, chilies, and eggs. These food stuffs are considered typical staples of any Mexican kitchen.

Another thought is, as with many Mexican inspired recipes, Huevos Rancheros became popular in America for the Mexican immigrants who crossed the US board at the state of Texas to work on American farms in the 1950’s.

Read More Here About Mexican vs. Tex-Mex: What is the Difference?


And these immigrants ate the same food stuffs they did on the farms they worked in Mexico. And it is possible that Huevos Rancheros was one such dish.

In most restaurants today in America that serve Eggs Rancheros, it is served with a side of ham and potatoes rather than the traditional avocado slices and pinto beans.


If eggs are your thing for breakfast than you’ll like this deliciously yummy dish – Mexican Huevos Divorciados


Eggs Rancheros

Per person or serving you will need the following –

Avocado oil – refined oil for high heat frying

2 corn tortillas

2 large eggs

1/2 cup Mexican salsa – Find Recipe Here

2 tablespoons of goat cheese or Queso fresco, a Mexican cheese

2 teaspoons cilantro, chopped

In a medium sized skillet over medium high heat, add avocado oil to fill pan 1/4 to 1/2 inch up the sides.

When oil starts to shimmer, using a pair of kitchen tongs, place one tortilla into hot oil and fry on both sides, about 1-2 minutes.

Remove tortilla from pan with kitchen tongs and place onto a plate. Do the same with the other tortilla.

In a medium skillet over medium-high heat add butter. When melted crack in both eggs.

Add one tablespoon of water and place a lid over eggs for exactly 1 minute.

Remove lid and slide perfectly cooked sunny side up eggs onto tortillas.

In the same skillet you cooked eggs, place skillet over medium heat and add salsa. Let salsa hit pan till bubbles start to form.

Remove skillet from heat and move pan back and forth or gently twirl pan until all of the salsa has been warmed, but not burnt.

You will smell the aroma of the chili in the salad as it warms. Pour warmed salsa over eggs.

Now top with cheese and cilantro , if you desire.

Serve and enjoy!!

Here’s more Mexican inspired recipes –

BBQ Chicken Omelet with Salsa & Goat Cheese

Mexican Chicken Tortilla Pie

Traditional Mexican Sopes

How about dessert – Gluten Free Mexican Chocolate Pumpkin Pie