Spanish Egg Nests


2 Bell peppers, any color

1 Avocado, diced

1/2 Cup diced red onion

1 Jalapeno pepper, minced (optional)

1/2 Cup chopped fresh cilantro,

plus more for garnish

2 Tomatoes, seeded and diced

Juice of 1 lime

3/4 Teaspoon fajita seasoning, divided

2 Teaspoons olive oil, divided

8 Large eggs

Slice ends off bell peppers and finely dice.
Remove and discard seeds and membranes.
Slice each pepper into four 1/2" thick rings.
Combine the diced pepper with avocado, onion, jalapeno, cilantro, tomatoes, lime juice, and 1/2 teaspoon fajita seasoning in a bowl.
Heat 1 teaspoon oil in a large fry pan.
Add 4 bell pepper rings, cook for 2 minutes on each side to soften bell pepper rings.
Crack 1 egg into each bell pepper ring.
Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes.
Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes for firmer yolks.
(Note if you don't want to flip eggs, cover with a pan lid and cook for 3 minutes to set the tops of the yokes.)
Transfer to serving plates and repeat with remaining pepper rings and eggs.
Serve with avocado salsa and garnish with cilantro and sprinkle the remaining fajita seasoning on top, if desired.
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