Mexican Breakfast Bowl Recipe
An easy and tasty Mexican-inspired breakfast bowl made with fresh ingredients. Delicious scrambled eggs and home fries make a tasty bowl with fresh avocado and tomatoes.
Servings: 2 servings
Ingredients
- 4 tbsp olive oil divided
- 4 eggs lightly whisked
- 1/2 cup CHI-CHI's Fiesta Style Chile Tomatillo Verde Salsa
- 1 yellow onion chopped
- 6 cloves garlic minced
- 2 golden potatoes diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1 can black beans 15 oz
- 1/3 cup sour cream
- 1 avocado sliced
- 1 cup tomatoes I used baby tomatoes
- 1/3 cup cilantro
Instructions
- Heat 2 tablespoons olive oil in a pan over medium heat.
- Whisk the eggs in a bowl and add a little salt and pepper
- Pour the eggs into the hot pan and slowly scramble them.
- Once the eggs are almost cooked, add in the salsa and mix well. Turn the heat off and set the eggs aside.
- In another pan heat the remaining olive oil and sauté onion and garlic until golden and translucent.
- Add in diced potatoes and fry them until fully cooked. Add in salt, pepper and cumin.
- Meanwhile, rinse and drain the black beans and set them aside.
- Place the eggs in the bowl on one side, place the black beans next to the eggs and then the potatoes and onions.
- Top with a little sour cream on the side, next to beans and then some sliced avocados, fresh diced tomatoes and cilantro.
Notes
- I love to have salsa scrambled eggs, but you can also make sunny side up eggs, hard boiled eggs, or poached eggs and serve with salsa on the side.
- You can use sweet potatoes instead of yellow potatoes.
- If you like the potatoes spicy, add 1/2 teaspoon cayenne pepper to them while frying.
- Store the leftovers in an airtight glass container and refrigerate for up to 2 days.
Nutrition
Calories: 951kcal | Carbohydrates: 76g | Protein: 31g | Fat: 61g | Saturated Fat: 13g | Cholesterol: 347mg | Sodium: 1179mg | Potassium: 2216mg | Fiber: 24g | Sugar: 10g | Vitamin A: 2014IU | Vitamin C: 49mg | Calcium: 225mg | Iron: 11mg