Step 1
In a large oven-safe skillet over medium-high heat, melt the coconut oil and cook the onion, bell peppers, and jalapeño for 1 minute. Crumble in the ground meat and sprinkle with 1 tablespoon of the Spice Blend. Stir to combine and cook until the meat is browned and mostly cooked through, about 10 minutes.
Step 2
Add the shredded parsnips and can of green chilies, sprinkle with the remaining 1 tablespoon of the Spice Blend, and stir to combine. Continue cooking until the parsnips start to soften (don’t allow them to get too soft), about 3 to 5 minutes.
Step 3
Place the oven rack in the top position and preheat the broiler to low.
Step 4
Make 6 wells in the meat-parsnip mixture and crack an egg into each one. Put the pan under the broiler and cook for about 5 minutes or until the whites are cooked through and the yolks are cooked to the desired doneness.
Step 5
Add salt and pepper to taste and garnish with Avocado Crema and cilantro.
Step 6
This recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/1936608138/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936608138&linkCode=as2&tag=craftfocom-20&linkId=QPC4VW52KSO5ZWCJ">"The 21-Day Sugar Detox Cookbook: Over 100 Recipes for Any Program Level"</a> by Diane Sanfilippo BS NC (Victory Belt Publishing).
