Thai Basil Chicken & Fried Egg Hash

High ProteinPaleoLow Carb

A 565-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 tbsp avocado oil
• 250g ground chicken (93% lean)
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1/2 cup fresh Thai basil leaves, roughly chopped
• 1 tbsp fish sauce
• 1 tbsp coconut aminos
• 1 tsp lime juice
• 1/4 tsp red pepper flakes (optional)
• 4 large eggs
• Salt and black pepper to taste

Instructions

1. Prep: Dice red onion and bell pepper, mince garlic, and chop Thai basil. In a large non-stick pan or wok, heat 1 tbsp avocado oil over medium-high heat.
2. Add ground chicken to the pan and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
3. Add diced red onion, minced garlic, and diced red bell pepper to the pan. Sauté for 5-7 minutes until vegetables are tender-crisp.
4. Stir in fish sauce, coconut aminos, lime juice, and red pepper flakes (if using). Cook for 1 minute.
5. Remove pan from heat and stir in the fresh Thai basil leaves until just wilted.
6. In a separate non-stick pan, cook 4 eggs to your preferred fried egg style (sunny-side up, over easy, etc.). Season with salt and pepper.
7. Divide the chicken hash evenly between two plates and top each serving with two fried eggs.