Breakfast Recipes Healthy Recipes

Mexican Breakfast Egg & Baked Potato

Mexican Breakfast Egg & Baked Potato

You can integrate mushrooms or capsicum gone the beans if you when and if you taking into account a bit of heat later a pinch of chilli or sauce. Add a couple of slices of avocado if you subsequently.

This recipe is low sodium, low sugar, low saturated fat and high protein.

2 little potatoes
100g red kidney beans, drained and rinsed
onion, diced
2 tsp. olive oil
cup crushed or diced canned tomatoes
2 tsp. taco or fajita seasoning incorporation
1 tbsp. tomato attach
mug water if needed
2 eggs
Chives for titivate
Pierce your potato a couple of time. Place around a plate and microwave for very just about 8 minutes, depending on the size of your potatoes. When cooked resign yourself to out and place upon your plates.
Whilst potato is cooking, heat a small non-fix frypan gone olive oil and saut your onion for a few minutes until softened. Add your beans and canned tomatoes, season once your taco/fajita seasoning combination and water if needed. Stir in tomatoes epoxy resin and let simmer for a few minutes.
Boil a pot of water to poach your eggs. Once your water starts to unbearable sensation direction down to a simmer, swirl center of water taking into consideration a spoon and drop in your egg, one at a period. Usually 4 minutes from later your egg should be cooked.
Cut your potatoes beside middle subsequently in half. Place your bean incorporation in centre of each potato in addition to your poached egg. Garnish moreover chopped chives.

Nutrition Table
Servings: 2 Serving size:366g

Average ServeAverage 100g
Energy1460 kJ398 kJ

349 Cal95 Cal
Protein17.5 g4.8 g
Fat, unmovable11.9 g3.3 g
– saturated3 g0.8 g
Carbohydrate38.9 g10.6 g
– sugars7.4 g2 g
Sodium404 mg110 mg