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Ingredients
2 large eggs
1 tablespoon (14g) olive oil
1/4 tsp sea salt or himalayan salt
1/4 tsp ground black pepper
1/4 tsp chili flakes or oregano or fresh herbs (optional)
Preparation
Place the eggs in a pot and cover them with cold water, ensuring the water just covers the eggs. Bring to a boil without a lid.
Once boiling, reduce the heat to a simmer and cook for 8 minutes. After cooking, immediately transfer the eggs to cold water for 10 seconds.
Peel the eggs and chop them finely using a fork. Add olive oil, black pepper, and salt to taste.
Serve with a piece of Ketolicious flatbread.
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