1 tbsp ghee or coconut oil
1 medium brown onion, thinly sliced
1/2 yellow or red capsicum, sliced
1/4 long red chilli, diced
1 garlic clove, finely diced
1/2 cup diced tomatoes (you can used canned diced tomatoes, just strain some of the juice)
1/2 tsp sweet or mild paprika
1/2 tsp ground coriander seed powder
1/2 tsp ground cumin powder
2/3 tsp sea salt
1 dried chipotle chilli (optional), chopped
1 medium avocado, sliced
5-6 radishes, sliced
2 tbs chopped green onion
Handful of fresh coriander, chopped
Juice of 1/2 lime
3 tbsp extra-virgin olive oil
Pinch of sea salt
Pinch of ground coriander seed
1. Heat ghee in a medium frying pan and sauté onion, capsicum and chilli for 5-6 minutes over medium heat, until softened. Add tomatoes, garlic, spices, sea salt and the dried chipotle pepper. Stir and cook for a further couple of minutes, add a little more ghee or water if the mixture starts sticking to the bottom.
2. Whisk eggs with a pinch of salt and add to the mixture in the pan. Cook and continuously scramble and scrape the mixture from the bottom, folding it over and allowing different parts to cook through until soft and still slightly moist, about 2 minutes. Remove from the heat.
3. Combine the salad ingredients and dress with a mix of lime juice, olive oil, sea salt and coriander seed. Serve with eggs and an extra wedge of lime.