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17Ingredients
30Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. grape seed oil
- 1 poblano pepper (diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 cup sweet onion (diced)
- 2 garlic cloves (minced)
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 28 oz. diced fire roasted tomatoes
- salt
- pepper
- 6 eggs
- 1/3 cup queso fresco (crumbled)
- 1/4 cup fresh cilantro (diced)
- 1/4 cup green onion (diced)
- avocado (optional)
- jalapeno (optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol325mg108% |
| Sodium340mg14% |
| Potassium460mg13% |
| Protein13g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A40% |
| Vitamin C180% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Hicks 7 years ago
I love the Mexican spin on this dish. I subbed in chipotle peppers in adobe sauce for the poblano pepper (about half of a 7oz can) and the flavors were so good! I also poached the eggs on the stovetop, as opposed to the oven, I find it easier to keep an eye on them that way, just cover the pan and cook for about the same amount of time.