This recipe features one of my all-time favorite vegetables: the sweet potato. The tanginess of the feta (the Greek part) is a strange but tasty complement to the smoky, spicy chipotle chili powder (the cowboy part). This meal is great for brunch and simple to scale down for a quick dinner when you’re cooking for yourself.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don’t overcook the eggs – the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.
Per Serving: 769 calories; protein 24.6g; carbohydrates 56.1g; fat 51.6g; cholesterol 434.4mg; sodium 777.2mg.
Eat good breakfast to continue the day has become a good habit. It’s a great way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to make on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full longer, and not want likely grab a side food out of the vending machine before break .
Make fruit a at 7.00 clock habit is simple . Simply put the fruit in your fridge next to the milk or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.