Eggs con Picante is a fiery, flavor-packed dish that comes together in no time—perfect for a quick, satisfying meal!

1

Begin by chopping the onion and jalapeno finely. Dice the tomatoes and set aside.

2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and jalapeno, sautéing for about 3 minutes until they begin to soften.

3

Next, add the diced tomatoes to the skillet with the sautéed onion and jalapeno. Stir and cook for another 2 minutes, allowing the tomatoes to break down a bit.

4

Crack the eggs directly into the skillet over the vegetable mixture. Gently stir to combine, adding 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

5

Allow the eggs to cook undisturbed for about 2-3 minutes, or until they reach your desired level of doneness. If you prefer scrambled eggs, stir gently while cooking.

6

Finally, remove from heat and sprinkle fresh cilantro on top. Serve immediately.

2

• Add avocado slices on top for creaminess.
• Incorporate black beans for added protein and fiber.
• Serve with warm tortillas for a complete meal.

• Choose ripe tomatoes for the best flavor.
• Feel free to adjust the spice level by adding more jalapenos or using a different type of chili.
• Fresh cilantro can be replaced with parsley if you prefer a milder herb flavor.

• fats: 22 grams
• protein: 20 grams
• calories: 320
• carbohydrates: 10 grams

This dish is high in protein and healthy fats from eggs and olive oil, making it a fulfilling and energizing choice.

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