Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

Serves 6-8


2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas
Peruvian Cilantro Sauce


Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 minutes or until the items are soft and starting to char. Take out of the oven and toss together in a large bowl with the spinach. Arrange the mixture back on the baking sheet flat and crack 6 eggs all over the top of the baking sheet. Crack the yolk if you want that cooked through. Place in the oven and bake another 4-5 minutes or until the eggs are cooked. Heat the sprouted corn tortillas over a gas stove and place some of the squash, spinach and egg mixture over the top and drizzle a little cilantro sauce on top!