Weekend Eggs (Paleo)

I’m a breakfast girl. It’s my favorite meal of the day. And I sure love spending some extra time in the kitchen on weekends making a special breakfast for my family.

On Paleo, breakfast often consists of an egg dish. On busy mornings during the week, we use easy methods for preparing eggs (scramble, over easy, hard boil), but on the weekend, I love making egg dishes with added ingredients and flavors.

Last weekend, I made up a new egg dish using an assortment of vegetables and herbs I had on hand—shallots, jalapeno, asparagus, tomatoes, garlic, and fresh parsley and chives. The techniques I used to cook this dish were similar to those for frittatas with one big difference—I didn’t whisk the eggs together. Instead, I made little holes in the sauce and cracked the eggs into those holes.

The result: a beautiful egg dish satisfying to the taste buds, a keeper for sure.  :0)

Weekend Eggs

  • 1 to 2 TBSP butter (can use coconut oil or bacon fat instead)
  • ½ cup sliced shallots
  • ½ jalapeno, seeded and finely diced (optional, to add a bit of spiciness to the eggs)
  • ½ cup chopped asparagus
  • 1 can (15 oz) diced tomatoes (or 2 cups diced fresh tomatoes)
  • 2 garlic cloves, minced
  • ¼ cup chopped Italian parsley
  • Salt and pepper (to season)
  • 6 eggs
  • ¼ cup chopped chives


(1) Preheat oven to 350° F.

(2) In an ovenproof skillet, melt butter and saute shallots  and jalapeno (if using) until shallots are translucent. Add asparagus and cook for another 2 minutes or until the asparagus begins to soften. Add diced tomatoes and garlic. Simmer until the sauce thickens.

(3) Stir in the parsley and season the sauce with salt and pepper. Make a little hole in the sauce and crack an egg into it. Repeat for the rest of the eggs. Cook the eggs and sauce on the stovetop over medium heat until the bottoms of the eggs are set, about 3 to 5 minutes. Transfer the skillet to the preheated oven and cook for another 4 to 6 minutes, until the egg whites are set but the yolks are still runny.

(4) Remove skillet from oven and sprinkle fresh chopped chives onto the eggs. Serve with bacon, if desired. Makes 3 to 4 servings.

Weekend Eggs 2

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