Google+ Cave Food Kitchen

Fried Eggs with Sweet Potato Hash


1 tablespoon coconut oil
1 medium sweet potato, diced into 1/2 inch cubes
1/2 medium onion, diced
2 sausages, nitrite/nitrate free, sliced
1 medium bell pepper, diced
2 tablespoons water
4 eggs
1/4 teaspoon black pepper, freshly ground

In a large skillet, heat coconut oil over medium heat. Add the onions and sweet potatoes, and saute
for 5 minutes. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.

Add bell peppers and water. Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.

Meanwhile, fry eggs in coconut oil. Season eggs with freshly ground black pepper and serve over sweet potato hash.


Coconut Crusted Cod

Codfish is an excellent source of protein, but on it's own, it tastes a bit bland.
There's a reason why often it's rolled in breadcrumbs and fried to make it more tasty.

However, with the right spices and coating, you can make a similar version yourself, using shredded coconut as a breading, which provides a mild sweet taste, extra fiber and healthy fats.


500 grams of cod fillet, cut into chunks or strips (or frozen chunks)
1 egg
1 1/2 tsp. of turmeric powder
1 tsp of chili flakes
1/4 tsp. of salt
1 tsp coriander powder
1/2 cup finely shredded coconut
coconut oil for cooking
 If you use frozen cod, defrost it first and pat it a bit dry with a paper towel.

First, mix up the egg, spices and salt with a blender and pour onto a plate.
Take another plate and pour the shredded coconut on.

Now first cover the cod with the egg mix, make sure all sides are done properly. You can even let the cod marinate for a little.

Next, transfer the cod over to the other plate and coat it completely with the shredded coconut.

Heat some coconut oil in a pan, and bake the cod for about 15 minutes, turning it every now and then until browned on both sides.


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