Mexican bell pepper stuffed with egg

Cut the tomato and avocado into cubes and finely chop the fresh coriander.

Melt the coconut oil in a frying pan over medium heat, break the eggs in the pan and add the tomato cubes.

Keep stirring until the eggs have solidified and season with the chili, cumin, paprika powder, pepper, and salt.

Add the avocado at last.

Spoon the egg mixture into the pepper halves and garnish with some fresh coriander.