Spicy Breakfast Fajitas with Eggs and Guacamole
Start your day with these vibrant, flavorful Spicy Breakfast Fajitas topped with creamy guacamole and feta. Quick, easy, and perfect for any morning!
Servings: 4 servings
Ingredients
- 6 ounces avocado from 1 large or 1 ½ medium
- 1 tablespoon lime juice or more if needed
- Kosher salt to taste
- 1 tablespoon extra-virgin olive oil
- 2 bell peppers red, yellow, or orange, sliced into ½-inch-wide strips
- 0.5 medium white onion sliced into ½-inch-wide wedges
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- pinch red pepper flakes
- 2 cloves garlic pressed or minced
- 2 teaspoons fresh lime juice
- 6 corn tortillas
- Olive oil spray
- 6 large eggs
- 1 ounce crumbled feta or queso fresco cheese
- handful fresh cilantro chopped
- Freshly ground black pepper to taste
- Hot sauce and/or your favorite salsa for serving
Instructions
- Start by scooping out the avocado into a mixing bowl. Add 1 tablespoon of lime juice and a pinch of kosher salt. Mash the avocado with a fork until you reach your desired texture—smooth or chunky, it’s up to you! Taste and add more lime juice or salt if needed. Set aside.
- In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Once hot, add the sliced bell peppers and onion. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. Stir in the ground cumin, chili powder, red pepper flakes, and minced garlic. Cook for an additional 1-2 minutes until fragrant. Season with kosher salt to taste.
- In a separate bowl, crack the 6 large eggs and whisk until well combined. Pour the eggs into the skillet with the sautéed veggies. Stir gently with a spatula, cooking until the eggs are just set but still creamy. Remove from heat.
- While the eggs are cooking, spray another skillet with olive oil spray and heat over medium heat. Warm each corn tortilla for about 30 seconds on each side until pliable and warm. Keep them covered with a clean kitchen towel to retain warmth.
- To assemble, place a generous scoop of the egg and veggie mixture onto each tortilla. Top with crumbled feta or queso fresco cheese, a dollop of guacamole, chopped cilantro, and freshly ground black pepper. Drizzle with hot sauce or salsa as desired.
- Serve the Spicy Breakfast Fajitas warm, with extra guacamole and salsa on the side. Enjoy this delightful breakfast that’s sure to energize your day!
Equipment
- Skillet
- Spatula
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
Notes
- Store leftover fajitas in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet.
- Keep leftover guacamole fresh by storing it in a separate container with plastic wrap pressed directly on the surface.
- Customize the recipe by swapping bell peppers for zucchini or spinach, or using different cheeses like cotija.