Mexican eggs
Mexican eggs
685kcal Per person
28g Protein
32g Carbs
49g Fat
13g Fiber
Ingredients
- 2 tomatoes
- ½ avocado
- 1 scallion
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon oregano, dried (2 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 2 eggs
- 1 ounce grated cheese (28 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Cut the tomatoes and avocado into pieces and slice the scallion into rings.
- Heat the oil in a small frying pan and cook the tomato pieces with the scallion rings, stirring for 2 minutes. Sprinkle the oregano and paprika powder with some salt and freshly ground pepper over the mixture. Cook for another 2-3 minutes.
- Crack the eggs over the mixture and sprinkle the cheese on top. Let the eggs set over medium-high heat for 3-4 minutes.
- Serve the eggs with the vegetable mixture in a bowl. Top with the avocado pieces and serve with the (toasted) bread.
Tip van FitChef
These Mexican eggs are delicious with fresh cilantro.
