Heat oil in a large sauté pan on medium-high heat. Crumble and add ground beef, brown for 6 minutes or until the the beef is browned.
Drain any excess grease from pan. Turn down stovetop to medium heat.
Add Kevin’s Taco Sauce, canned diced tomatoes, chopped zucchini, sliced olives, and canned green chilis to the pan. Stir and bring to a simmer. Lower heat to medium-low.
Use your large spoon to make 5 small wells in the meat sauce and crack the eggs into each well.
Cover the pan and simmer for 5 - 10 minutes, or until the eggs are done to your preference.
Garnish with avocado slices, optional sliced jalapenos, hot sauce and paleo sour cream. Serve and enjoy.
Notes
*all nutritional data are estimates based on the products I used*Servings: 5, Serving Size: ⅕ of recipe, Net Carbs Per Serving: 7g, Amounts per serving-