Caveman Cuisine: Naghetti Eggs
A childhood favorite re-imagined with fresh local eggs and organic roasted spaghetti squash.
3 eggs (scrambled)
1/2 roasted spaghetti squash (use a fork to pull strands from the skin)
1-2 tbsp lard, coconut oil, or butter (I used lard rendered from leftover pork butt)
Sea salt and black pepper
Optional: Pastured, cultured, organic sour cream and/or Sriracha Thai chili sauce
Over medium heat, melt fat in a large saute pan. When the fat has heated up, add spaghetti squash to the pan, gently stirring to heat through.
After 3-5 minutes, add scrambled eggs to the pan, pouring them over the spaghetti squash. After the eggs have cooked, gently flip the mixture with a spatula and cook for an additional 1-2 minutes.
Season with salt and pepper. If desired, drizzle with cultured sour cream and Sriracha.
Yield: 1 nostalgic breakfast