Huevos a la Mexicana con Aguacate

About this meal

Classic Mexican-style scrambled eggs sautéed with fresh tomatoes, onions, and jalapeños, served alongside sliced avocado for healthy fats. This breakfast is low in carbohydrates, rich in flavor, and keeps you satiated—a perfect choice for weight loss.

Ingredients

• Eggs — 2 large
• Tomato — 1 medium, diced
• White onion — 1/4 cup, finely chopped
• Jalapeño pepper — 1 small, deseeded and diced
• Avocado — 1/2 fruit, sliced
• Olive oil — 1 teaspoon
• Fresh cilantro — 1 tablespoon, chopped
• Sea salt — to taste
• Black pepper — to taste

Steps

1. Heat olive oil in a nonstick skillet over medium heat.
2. Add chopped onion and sauté for 1–2 minutes until softened.
3. Add diced tomato and jalapeño, cook for another 2 minutes until veggies are tender but not mushy.
4. Beat eggs in a bowl with a pinch of salt and pepper. Pour into the pan.
5. Gently scramble the eggs with vegetables until just set.
6. Plate the scrambled eggs and top with fresh cilantro.
7. Serve with sliced avocado on the side.