A vibrant and protein-packed plate featuring sunny side-up eggs paired with creamy avocado, tangy onions, juicy cherry tomatoes, and a sprinkle of chili flakes for a perfect balance of flavor, spice, and freshness.
📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 eggs
1/2 avocado, cubed or sliced
1/2 cup cherry tomatoes, halved
1–2 tbsp red onion, thinly sliced
1 tsp olive oil or butter
Salt and black pepper, to taste
Chili flakes or crushed red pepper, to taste
Fresh chopped parsley or cilantro, optional for garnish
👩🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Cook the Eggs:
Heat olive oil or butter in a nonstick skillet over medium heat. Crack in the eggs and cook until the whites are set but the yolks remain runny (about 2–3 minutes). Season with salt and pepper.
2️⃣ Prep the Salsa:
In a bowl, gently toss avocado, cherry tomatoes, and red onion with a pinch of salt, pepper, and chopped herbs if using.
3️⃣ Plate & Season:
Arrange the cooked eggs on a plate. Add the avocado-tomato salsa on the side. Finish with a generous sprinkle of chili flakes for a flavorful kick.
4️⃣ Serve Fresh:
Best enjoyed warm, with toast or as-is for a low-carb, nutrient-dense breakfast.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Kcal: ~340 per plate