1 tbsp coconut oil 1/2 small onion, sliced into rings 1/2 each organic red, yellow, and green bell pepper, sliced thinly 2 cage-free eggs 1/2 ripe avocado 1/4 small cantaloupe, rind removed, sliced into thin wedges Freshly chopped cinlantro, minced
Heat oil in skillet over medium high. Add onion and saute 3-5 minutes, until browned. Add peppers and sauté a few minutes longer. Arrange peppers and onions on plate and cover with foil to keep warm.
Crack eggs open into same skillet and cook over easy, just long enough to firm whites but keep yolks runny. Slide eggs onto plate aside of pepper and onion mixture. Top with avocado sliced into a fan.
Arrange melon wedges along side. Scatter cilantro on top of eggs and peppers.
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