Spicy Breakfast Fajitas with Eggs and Guacamole
If you want to add more Mexican recipes to your repertoire, Spicy Breakfast Fajitas with Eggs and Guacamole might be a recipe you should try. This recipe makes 6 servings with 261 calories, 11g of protein, and 14g of fat each. For $1.57 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up hot sauce, cilantro, chili powder, and a few other things to make it today. Several people really liked this morn meal. 313 people have made this recipe and would make it again. It is brought to you by Skinny Taste. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 81%, this dish is amazing. If you like this recipe, you might also like recipes such as Spicy Breakfast Fajitas with Eggs and Guacamole, Breakfast Torta With Bacon, Eggs, and Chipotle Guacamole, and Chicken Fajitas with Guacamole.
Servings: 6
Ingredients:
6 ounces avocado (from 1 large or 1 1/2 medium)
Freshly ground black pepper
1⁄2 teaspoon chili powder
Handful of fresh cilantro, chopped
6 corn tortillas
6 large eggs
2 cloves garlic, pressed or minced
1 teaspoon ground cumin
Hot sauce and/or your favorite salsa
Kosher salt
1 tablespoon lime juice, or more if needed
2 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 red, yellow, or orange bell peppers, sliced into 1⁄2-inch-wide strips
1 ounce crumbled feta or queso fresco cheese
Pinch of red pepper flakes
1⁄2 medium white onion, sliced into 1⁄2-inch-wide wedges
Equipment:
frying pan
kitchen towels
bowl
pastry cutter
potato masher
Cooking instruction summary:
For the guacamole: Using a spoon, scoop the flesh of the avocados into a small bowl. Add the lime juice and 14 teaspoon salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky. Taste and add additional lime juice and/or salt, if necessary. To prepare the veggies: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the bell peppers and onion, cumin, chili powder, red pepper flakes, and a few dashes of salt. Toss to combine, cover the pan, and cook, stirring occasionally, until the vegetables are easily pierced by a fork, 5 to 8 minutes. Uncover and continue cooking, stirring often, until the vegetables are lightly charred on the edges, about 3 to 5 minutes more. Add the garlic, toss well, and cook for another minute. Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm. Meanwhile, to prepare the fajitas: In a small skillet over medium heat, warm each tortilla on both sides until heated through. Stack the warmed tortillas on a plate as they are done and cover them with a kitchen towel to keep warm. Wipe the skillet, spray with oil over medium-low heat. Carefully crack an egg and pour it into the skillet without breaking the yolk. Cook covered until the whites set, about 2 minutes, or longer to taste. Transfer the egg to a plate and repeat with the remaining eggs. To assemble the breakfast fajitas, spread the guacamole on each tortilla, top each with an egg, followed by some veggies. Sprinkle with cheese, cilantro, and freshly ground pepper. Serve with hot sauce and/or salsa on the side.
Step by step:
To prepare the veggies
1. In a large skillet, heat the olive oil over medium heat.
2. Once the oil is shimmering, add the bell peppers and onion, cumin, chili powder, red pepper flakes, and a few dashes of salt. Toss to combine, cover the pan, and cook, stirring occasionally, until the vegetables are easily pierced by a fork, 5 to 8 minutes.
3. Uncover and continue cooking, stirring often, until the vegetables are lightly charred on the edges, about 3 to 5 minutes more.
4. Add the garlic, toss well, and cook for another minute.
5. Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm.
Meanwhile, to prepare the fajitas
1. In a small skillet over medium heat, warm each tortilla on both sides until heated through. Stack the warmed tortillas on a plate as they are done and cover them with a kitchen towel to keep warm.
2. Wipe the skillet, spray with oil over medium-low heat.
3. Carefully crack an egg and pour it into the skillet without breaking the yolk. Cook covered until the whites set, about 2 minutes, or longer to taste.
4. Transfer the egg to a plate and repeat with the remaining eggs.
5. To assemble the breakfast fajitas, spread the guacamole on each tortilla, top each with an egg, followed by some veggies. Sprinkle with cheese, cilantro, and freshly ground pepper.
6. Serve with hot sauce and/or salsa on the side.
For the guacamole
1. Using a spoon, scoop the flesh of the avocados into a small bowl.
2. Add the lime juice and 14 teaspoon salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky.
3. Taste and add additional lime juice and/or salt, if necessary.
Nutrition Information:
covered percent of daily need
