Ingredients:

1 Tbsp coconut oil

1 green pepper

1 onion

2 garlic cloves

1.5 cups cherry tomatoes

1 tsp cumin

1/2 tsp paprika

Sea salt and pepper to taste

6 eggs 

3.5 TBSP Greek Yogurt 

1/2 cup wild canned salmon

2 Tbsp chopped cilantro

Directions:

1. Preheat the oven to 350.
2. Chopped the peppers and onions, then mince the garlic.
3. Melt the coconut oil in an oven safe skillet over medium heat. I use my cast iron skillet. 
4. Cook the green pepper and onion for a few minutes then add garlic.
5. Add the cumin, paprika, salt and pepper.
6. Add in the halved tomatoes once the other veggies have cooked down a little.
7. Once the tomatoes have softened cooked a bit, sprinkle in the salmon distributing it evenly.
8. Whisk together eggs and Greek Yogurt in the skillet, making sure the contents are covered and assimilated.
9. Add a little more salt and pepper.
10. Transfer the pan to the oven and cook for 15 minutes or until the eggs are set.
11. Remove from the oven and top with fresh cilantro.
12. Enjoy!