Low-carb huevos rancheros
10 |
30 |
417 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
15 min |
15 min |
1
|
A popular breakfast throughout the Americas, We make it <a href="https://www.dietdoctor.com/low-carb">low-carb</a>
Ingredients
1 tsp, minced
|
Green chili pepper (also chile or chilli)
|
1/2 cup chopped
|
Orange bell pepper
|
1 tbsp
|
Coconut oil
|
1 tbsp
|
Parsley, fresh
|
1/2 cup chopped
|
Yellow onion
|
2 gm
|
Garlic
|
2 medium egg
|
Egg
|
1 medium
|
Tomato
(diced)
|
1/2 avocado(s)
|
Avocado
|
1/4 cup
|
Cilantro (coriander)
(chopped)
|
Instructions
- 1 Heat 1 tablespoon coconut oil in a skillet over medium heat.
- 2 Sauté garlic, bell pepper, onion, and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
- 3 Add in diced tomatoes and sauté for 5 minutes; set aside.
- 4 Heat 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat.
- 5 Slow-cook two eggs for approximately 6 minutes, until the whites cook through.
- 6 Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.
Nutrition Facts
Per Portion
Calories
417
Calories from fat
263
Calories from saturated fat
148
Total Fat
29.2 g
Saturated Fat
16.4 g
Trans Fat
0.1 g
Polyunsaturated Fat
3.5 g
Monounsaturated Fat
14.7 g
Cholesterol
339 mg
Sodium
130 mg
Potassium
1212 mg
Total Carbohydrate
29.1 g
Dietary Fiber
10.6 g
Sugars
8.4 g
Protein
14.7 g
Dietary servings
Per Portion
Meat Alternative |
1 |
Vegetables |
4.9 |
Energy sources