Spicy Breakfast Fajitas with Eggs and Guacamole

Name: Spicy Breakfast Fajitas with Eggs and Guacamole
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 fajitas
Ingredients: 6 ounces avocado; 6 corn tortillas; 1 tablespoon lime juice; Olive oil spray; kosher salt; 6 large eggs; Veggies; 1 ounce crumbled feta or queso fresco cheese; 1 tablespoon extra-virgin olive oil; Handful of fresh cilantro; 2 red yellow, or orange bell peppers; freshly ground black pepper; 1/2 medium white onion; Hot sauce and/or your favorite salsa; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Pinch red pepper flakes; kosher salt; 2 cloves garlic; 2 teaspoons fresh lime juice

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 fajitas
Calories
227 kcal
Course
Breakfast, Dinner, Brunch
Cuisine
Mexican

Spicy Breakfast Fajitas with Eggs and Guacamole

Iris Warren

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Spicy Breakfast Fajitas with Eggs and Guacamole is my not just delicious for breakfast, you can also serve them for lunch or dinner!

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Ingredients

Servings

6 ounces avocado (from 1 large or 1 1/2 medium)
6 corn tortillas
1 tablespoon lime juice ( or more if needed)
Olive oil spray
kosher salt
6 large eggs
Veggies
1 ounce crumbled feta or queso fresco cheese
1 tablespoon extra-virgin olive oil
Handful of fresh cilantro (chopped)
2 red yellow, or orange bell peppers (sliced into 1⁄2-inch-wide strips)
freshly ground black pepper
1/2 medium white onion (sliced into 1⁄2-inch-wide wedges)
Hot sauce and/or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon chili powder
Pinch red pepper flakes
kosher salt
2 cloves garlic (pressed or minced)
2 teaspoons fresh lime juice

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Instructions

Using a spoon, scoop the flesh of the avocados into a small bowl.
In a large skillet, heat the olive oil over medium heat.
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.
Add the lime juice and 1⁄4 teaspoon salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky.
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.
Wipe the skillet, spray with oil over medium-low heat.
Taste and add additional lime juice and/or salt, if necessary.
Uncover and continue cooking, stirring often, until the vegetables are lightly charred on the edges, about 3 to 5 minutes more.
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.
Add the garlic, toss well, and cook for another minute.
Transfer the egg to a plate and repeat with the remaining eggs.
Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm.
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.

Nutrition Information

Show Details

Serving 1fajita Calories 227kcal (11%) Carbohydrates 19g (6%) Protein 9.5g (19%) Fat 13g (20%) Cholesterol 190mg (63%) Sodium 142mg (6%) Fiber 4.5g (18%) Sugar 0.5g (1%)