Heat a skillet over medium heat and add 1 teaspoon of coconut oil.
Add the amaranth and water to the skillet, followed by the corn, cumin, garlic powder, chopped cilantro, radishes, onion, tomato, lemon juice, salt, and pepper. Stir well to combine.
Cook the mixture, stirring occasionally, for 8-10 minutes, until the vegetables are tender and the amaranth is cooked through.
Once the vegetables are tender, create a small well in the center of the skillet and add the remaining 2 teaspoons of coconut oil. Crack the eggs into the well, cooking them to your desired doneness (sunny-side-up, fried, or poached).
Divide half of the amaranth-vegetable mixture into two bowls. Top each with one egg and a generous serving of avocado.
Serve with 1 cup of fresh raspberries on the side for a refreshing, sweet contrast.
Notes
Leftovers: Save half of the mixture for breakfast the next day.
Eggs: You can also scramble or poach the eggs.
Add more veggies: Add zucchini slices, radish slices, or bell pepper.
