Submitted by: Angie Herting
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Saute onion and peppers in coconut oil until tender. (I generally cut up about 5 peppers and 1 onion once a week and saute in coconut oil and then I put my peppers and onions into 5 pyrex containers and freeze or refrigerate for the week.)
You can scramble the eggs, however I generally spray a muffin pan with olive oil, break one egg into each muffin cup, and bake at 350ºF for 15 minutes. Mix Greek yogurt and salsa to create ranchero sauce. Plate peppers and eggs and mix in ranchero sauce.