My family loves the pico de gallo over these fried eggs. If you don’t want to make a batch of the pico de gallo, substitute an amount of commercial picante sauce that provides no more than three grams of digestible carbohydrate. “Digestible carbohydrate” is the total carb grams of a serving, minus the fiber grams.
- eggs, three large
- tomato, fresh, 2 oz (60 g)
- onion, fresh 3/4 oz (20 g)
- jalapeño pepper, fresh, 1/4 of a pepper
- cilantro, fresh, 3–4 sprigs chopped finely to supply 1 tbsp (15 ml)
- olive oil, 2 tsp (10 ml)
- California avocado, 1 whole (these are the dark green or black avocados, usually 4 x 2.5 inches or 10 x 5 cm)
- salt, to taste (1/4 tsp?)
- black pepper to taste (1/4 tsp?)
Make the pico de gallo first. Finely chop and blend together the tomato, onion, jalapeño pepper, cilantro, some of the salt and pepper to taste.
Peel and slice the avocado. Salt and pepper to taste.
Fry the eggs in an olive oil-coated pan. Salt and pepper to taste. When done, transfer to a plate and spoon the pico de gallo onto the eggs. Enjoy with avocado slices on the side.
At our house, we usually make enough pico for left-overs. It lasts a few days in the refrigerator.
- 72% fat
- 13% carbohydrate
- 15% protein
- 592 calories
- 20.4 g carb
- 12.8 g fiber
- 7.6 g digestible carb
- 810 mg sodium (if you use a total of 1/4 tsp)
- 1,237 mg potassium
- Prominent features: rich in B12, copper, iron, pantothenic acid, riboflavin, and selenium