Chili Oil Scrambled Eggs

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 496kcal

Ingredients

Pan con Tomate

  • 2 slice Sourdough bread
  • 2 clove Garlic peeled
  • 1 Tomato halved
  • 1 tsp Extra virgin olive oil
  • Salt to taste

Chili Oil Scrambled Eggs

  • 1 tsp Extra virgin olive oil
  • 4 Eggs beaten
  • Salt to taste
  • Black pepper to taste
  • Chili oil
  • 1 tsp Red pepper flakes

Kiwi Banana Avocado Fruit Bowl

  • 1 Kiwi peeled and sliced
  • 1 Banana
  • 1 Avocado ripe

Coffee

  • Coffee
  • Sweetener optional
  • Creamer optional
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Toast the bread slice until golden and crisp.
  • Grate the tomato into a bowl using the large holes of a box grater. Season lightly with salt and stir.
  • Rub the toasted bread with the cut side of the garlic clove. Spoon the grated tomato over the toast, drizzle with olive oil, and add a pinch of salt if desired.
  • Cook the eggs: Heat the oil in a non-stick skillet over medium-low heat. Pour in the beaten eggs, season with salt and black pepper, and gently stir until soft curds form and eggs are just set. Remove from heat while still slightly creamy. Drizzle with chili oil and red pepper flakes.
  • Brew and prepare the coffee to your liking.
  • Serve the pan con tomate with chili oil scrambled eggs, kiwi banana avocado bowl, and coffee.

Nutrition

Calories: 496kcal | Carbohydrates: 46g | Protein: 18g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.05g | Cholesterol: 327mg | Sodium: 287mg | Potassium: 1127mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1509IU | Vitamin C: 59mg | Calcium: 130mg | Iron: 4mg

Chili Oil Scrambled Eggs

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 496 kcal

Ingredients
 
 

Pan con Tomate

  • 2 slice Sourdough bread
  • 2 clove Garlic peeled
  • 1 Tomato halved
  • 1 tsp Extra virgin olive oil
  • Salt to taste

Chili Oil Scrambled Eggs

  • 1 tsp Extra virgin olive oil
  • 4 Eggs beaten
  • Salt to taste
  • Black pepper to taste
  • Chili oil
  • 1 tsp Red pepper flakes

Kiwi Banana Avocado Fruit Bowl

  • 1 Kiwi peeled and sliced
  • 1 Banana
  • 1 Avocado ripe

Coffee

  • Coffee
  • Sweetener optional
  • Creamer optional

Instructions
 

  • Prepare all ingredients as listed above.
  • Toast the bread slice until golden and crisp.
  • Grate the tomato into a bowl using the large holes of a box grater. Season lightly with salt and stir.
  • Rub the toasted bread with the cut side of the garlic clove. Spoon the grated tomato over the toast, drizzle with olive oil, and add a pinch of salt if desired.
  • Cook the eggs: Heat the oil in a non-stick skillet over medium-low heat. Pour in the beaten eggs, season with salt and black pepper, and gently stir until soft curds form and eggs are just set. Remove from heat while still slightly creamy. Drizzle with chili oil and red pepper flakes.
  • Brew and prepare the coffee to your liking.
  • Serve the pan con tomate with chili oil scrambled eggs, kiwi banana avocado bowl, and coffee.

Nutrition

Calories: 496kcalCarbohydrates: 46gProtein: 18gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.05gCholesterol: 327mgSodium: 287mgPotassium: 1127mgFiber: 12gSugar: 16gVitamin A: 1509IUVitamin C: 59mgCalcium: 130mgIron: 4mg
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