Pico de Gallo con Huevos

Pico de Gallo con Huevos is a vibrant Mexican breakfast that combines fresh, zesty pico de gallo with protein-packed scrambled eggs. This dish offers a delightful balance of flavors and textures, perfect for starting your day on a high note.

Ingredients

• Fresh tomatoes - 2 medium, diced
• Red onion - 1/4 medium, finely chopped
• Cilantro - 1/4 cup, chopped
• Jalapeño - 1 small, seeds removed and finely chopped
• Lime - 1, juiced
• Salt - 1/2 teaspoon, to taste
• Eggs - 4 large
• Olive oil - 1 tablespoon
• Avocado - 1/2, sliced (for garnish)
• Cotija cheese - 30 grams, crumbled (optional)

Steps

1. In a medium bowl, combine the diced tomatoes, chopped red onion, cilantro, jalapeño, lime juice, and salt to create the pico de gallo. Mix well and set aside to let the flavors meld.
2. In a non-stick skillet, heat the olive oil over medium heat.
3. Crack the eggs into a bowl and whisk until well combined. Pour the eggs into the heated skillet.
4. Cook the eggs gently, stirring occasionally, until they are softly scrambled (about 3-4 minutes). Remove from heat.
5. To serve, divide the scrambled eggs between two plates and top with the pico de gallo. Garnish with avocado slices and Cotija cheese if desired.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• High in protein from eggs, supporting muscle health and repair.
• Rich in vitamins and antioxidants from fresh vegetables and herbs.

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