Substituting lots of flavorful sautéed vegetables for beans and using low-carb tortillas helps keep the carb count down in this spin on a traditional Mexican breakfast. It’s also great as a light dinner.

Prep time: 15 min | Cook time: 15 min

4 Non-GMO, Low Carb Tortillas, Soft Taco Size

2 tablespoons extra-virgin olive oil, divided, plus more for brushing

8 ounces mushrooms, sliced

Salt and freshly ground black pepper, to taste

1 onion, chopped

1 poblano pepper, seeded and chopped

1 serrano or Fresno chile, seeded and minced

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 (14.5-ounce) can crushed tomatoes

4 large eggs

1 avocado, pitted, peeled and sliced

¼ cup crumbled cotija or feta cheese

Hot sauce, for garnish

Cilantro, for garnish (optional)


Position rack in center of oven. Place a large sheet pan on rack. Preheat oven to 400°F.

Brush tortillas with oil. Place preheated sheet pan. Bake 10-12 minutes or until crisp, turning halfway through. Remove from oven and place 1 tortilla in each of 4 plates or wide, shallow bowls.

Meanwhile, heat 1½ teaspoons oil in a large nonstick skillet over medium-high. Add mushrooms and a pinch of salt. Sauté 5 minutes or until they’ve browned and released their liquid. Scrape into a bowl and keep warm. Return pan to heat and add 1½ teaspoons oil. Add onion, poblano, serrano and garlic. Sauté 3-5 minutes or until tender and golden-brown. Stir in cumin and smoked paprika. Add tomatoes, reduce heat to medium and simmer 3 minutes or until mixture is thickened. Stir into mushrooms and keep warm.

Wipe out pan and return to medium heat. Add remaining 1 tablespoon oil, swirling to coat pan. Add eggs. Sprinkle with salt and pepper. Cover and cook 2-3 minutes or until whites are set and yolk is cooked to your liking.

Top tortillas evenly with vegetable mixture. Top each serving with 1 fried egg. Top evenly with avocado and cheese. Garnish with hot sauce and cilantro, if desired.

Number of Servings: 4