Spicy Breakfast Fajitas Recipe with Scrambled Eggs and Guacamole

Spicy Breakfast Fajitas with Eggs and Guacamole

Ingredients

Quick Guacamole

• 6 ounces ripe avocado (about 1 large or 1½ medium)
• 1 tablespoon fresh lime juice, plus more to taste
• Salt, to taste

Fajitas and Garnishes

• 1 tablespoon extra-virgin olive oil
• 2 red, yellow, or orange bell peppers, sliced into ½-inch-wide strips
• ½ medium white onion, sliced into ½-inch-wide wedges
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Pinch red pepper flakes (adjust to taste)
• Salt, to taste
• 2 cloves garlic, pressed or minced
• 2 teaspoons fresh lime juice (to finish the veggies)
• 6 corn tortillas
• Olive oil spray or a little oil for the pan
• 6 large eggs
• 1 ounce crumbled feta or queso fresco (or substitute your preferred cheese)
• Handful of fresh cilantro, chopped
• Freshly ground black pepper
• Hot sauce and/or your favorite salsa, for serving

Instructions

For the guacamole:

1. Scoop the avocado flesh into a small bowl.
2. Add the tablespoon of lime juice and about ¼ teaspoon salt. Mash with a fork, pastry cutter or potato masher until smooth but not completely puréed—leave a little texture.
3. Taste and adjust with more lime juice or salt if needed. Set aside while you prepare the vegetables and eggs.

To prepare the peppers and onions:

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced bell peppers and onion, then sprinkle in the cumin, chili powder, red pepper flakes and a few dashes of salt. Toss to coat.
3. Cover and cook, stirring occasionally, until the vegetables are tender and easily pierced with a fork, about 5–8 minutes.
4. Uncover and continue cooking, stirring often, until the edges develop a light char, another 3–5 minutes.
5. Add the garlic, toss briefly and cook for about 1 minute more until fragrant.
6. Remove from heat, drizzle with the 2 teaspoons of lime juice, toss to combine, and season to taste. Cover to keep warm while you warm the tortillas and cook the eggs.

To prepare the tortillas and eggs:

1. Warm each corn tortilla in a small skillet over medium heat until heated through on both sides. Stack and keep covered with a kitchen towel to stay warm.
2. Wipe the skillet clean and lightly spray or brush with oil. Reduce heat to medium-low.
3. Carefully crack an egg into the skillet, keeping the yolk intact if you want a runny center. Cover the skillet and cook until the egg whites are set but the yolk remains soft, about 2 minutes (cook longer for firmer yolks).
4. Repeat with the remaining eggs and keep them warm.

Assemble the fajitas:

1. Spread a spoonful of guacamole on each warmed tortilla.
2. Top with a cooked egg and a generous portion of the sautéed peppers and onions.
3. Sprinkle with crumbled cheese, chopped cilantro and freshly ground black pepper.
4. Serve immediately with hot sauce and/or salsa on the side.

Nutrition (per fajita)

Calories: 227 kcal • Carbohydrates: 19 g • Protein: 9.5 g • Fat: 13 g • Cholesterol: 190 mg • Sodium: 142 mg • Fiber: 4.5 g • Sugar: 0.5 g