Egg Bake

Ingredients

• 1 tablespoon coconut oil
• ½ large red onion, diced
• Pinch of sea salt and pepper
• 2 teaspoons pressed garlic (approx. 4 cloves)
• 1 teaspoon chili powder
• 1 teaspoon sriracha
• 1 tablespoon Bragg’s or wheat-free organic tamari
• 1 teaspoon lemon juice
• 1 teaspoon raw honey
• 1 ½ tablespoons chopped basil
• 1 ½ cups chopped spinach, packed
• 1 cup baked yams (See Roasted Yams Recipe)
• 6 free-range eggs

Directions

1. Preheat oven to 400°F.
2. Heat coconut oil in a pan over medium heat and sauté onions with a pinch of salt and pepper until translucent.
3. Stir in garlic, chili powder, and sriracha, cooking for about a minute.
4. Add tamari, lemon juice, and honey, stirring well. Add basil and let the liquids cook down for a few minutes.
5. Mix in the baked yams and spinach, cooking until the spinach is wilted (about 3-4 minutes). Adjust seasoning as needed.
6. In a separate bowl, beat the eggs.
7. In a 6-inch pan or similar baking dish, combine the eggs and vegetable mixture, stirring to evenly distribute. The mixture should be about 1 ½ inches thick.
8. Bake for 20-25 minutes, checking at 10 minutes and again at 15.