Breakfast Fajitas set out to prove that there is never a wrong time to enjoy Mexican food! Runny, savory eggs are nestled in between classically tender and zesty fajita vegetables like vibrant bell peppers and golden onions… sounds like a great idea so far for a hearty and satisfying breakfast. Top it with fresh avocado and aromatic cilantro, and Breakfast Fajitas will reveal itself to be a showstopper breakfast that really gets your taste buds up and running!
Ingredients
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon lime juice, freshly squeezed
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon onion powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 6 large eggs
- 1 avocado, halved and seeded, sliced
- 1/4 cup fresh cilantro leaves, chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly coat a baking sheet with nonstick spray.
Step 3 –Place the red bell peppers, the orange bell peppers, and the green bell peppers in a single layer on the prepared baking sheet.
Step 4 –Add the olive oil, the chili powder, the lime juice, the garlic, the cumin, the paprika, and the onion powder to the peppers and toss them gently to combine.
Step 5 –Season the bell peppers with the salt and the black pepper.
Step 6 –Roast the bell peppers until tender, about 12-15 minutes.
Step 7 –Transfer the baking sheet from the oven and make six wells in between the bell peppers.
Step 8 –Add 1 of the eggs to each of the wells, gently cracking the eggs to keep the yolks intact.
Step 9 –Season the eggs with the salt and the pepper.
Step 10 –Bake until the egg whites have set, about 8-12 minutes.
Step 11 –Serve immediately with the avocado and the cilantro.
