Fajita Eggs

The smell and sound of fajita vegetables cooking always makes me happy. The blackened edges have such great flavor but the interior is still firm enough to call it a vegetable. For breakfast today I wanted some fajita style veggies and eggs. Of course there was also a side of bacon. Sorry folks, we love bacon at my house so you’ll see a lot of it.

Fajita Eggs
1 diagonally sliced carrot
1/2 jalapeno finely minced
1 yellow bell pepper sliced lengthwise
1/2 yellow onion sliced
a handful of diced cilantro

Heat a pan on high heat with no oil. You want to let this sit for about 2 minutes to get super hot all the way through. This is the secret to great Mexican style veggies.

Add veggies to pan. Because you do not add oil, make sure you are using a good pan like a cast iron or nonstick. Let the veggies cook for a few minutes then toss to evenly blacken both sides.

Cook the eggs in your preferred style in a seperate pan. We like fried and over easy.
Serve the eggs over the veggies. Then sprinkle with cilantro.


About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

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