Spicy Breakfast Fajitas with Eggs and Guacamole

Ingredients

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ¼ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Onions

  Raw

  ½ medium or 55g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  ½ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Feta cheese

  ¼ cup, crumbled or 38g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

Directions

1. Scoop the avocado flesh into a small bowl. Add lime juice and salt, then mash until smooth. Adjust lime juice and salt to taste.
2. Heat olive oil in a large skillet over medium heat. Add sliced bell peppers, onion, cumin, chili powder, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until vegetables are tender, about 5 to 8 minutes.
3. Continue cooking uncovered until vegetables are lightly charred, about 3 to 5 minutes. Add minced garlic and cook for 1 more minute.
4. Remove from heat and season to taste. Cover to keep warm.
5. Warm tortillas in a small skillet over medium heat. Stack and cover with a towel to keep warm.
6. Spray skillet with oil and cook eggs over medium-low heat until whites set, about 2 minutes.
7. Assemble fajitas by spreading guacamole on each tortilla, topping with an egg, vegetables, feta cheese, freshly chopped cilantro, and pepper. Serve with salsa.

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