Prep time: 10 minutes
Cook time: 12-15 minutes
Serves: 6
Ingredients
2 T. extra virgin olive oil, divided
2-3 cloves fresh garlic, minced
1 medium yellow bell pepper, chopped
½ small red onion, chopped
½ large jalapeño pepper, minced
3 large tomatoes, diced
2 T. fresh lime juice
Sea salt and black pepper, to taste
6 large eggs
3 T. fresh cilantro, chopped
1 large avocado, sliced
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, bell pepper, red onion, and jalapeño pepper and sauté for 3-4 minutes, or until the onion is translucent and the peppers have softened slightly.
- Add diced tomatoes and sauté for 4-5 minutes, stirring occasionally. Remove from heat and drizzle with fresh lime juice. Season with salt and pepper, to taste, and stir to combine. Set aside.
- Heat remaining olive oil in a nonstick skillet over medium-low heat. Cook eggs for 5-6 minutes, or until the whites are cooked through.
- To serve, transfer the eggs to individual serving plates and top with tomato salsa mixture, fresh cilantro, and avocado slices. Enjoy!
