Huevos Rancheros

Health Highlights

Ingredients

1 tsp, minced	Green chili pepper (also chile or chilli)
1/2 cup chopped	Orange bell pepper
1 tbsp	Coconut oil
1 tbsp	Parsley, fresh
1/2 cup chopped	Yellow onion
1/4 clove(s)	Garlic
2 medium	Egg
1 medium	Tomato (diced)
1/2 avocado(s)	Avocado
1/4 cup	Cilantro (coriander) (chopped)

Heat 1 tablespoon coconut oil in a skillet over medium heat.
Sauté garlic, bell pepper, onion, and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
Add in diced tomatoes and sauté for 5 minutes; set aside.
Heat 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat.
Slow-cook two eggs for approximately 6 minutes, until the whites cook through.
Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.

Calories 506

Calories from fat 352

Calories from saturated fat 149

Total Fat 39 g

Saturated Fat 16.6 g

Trans Fat 0.1 g

Polyunsaturated Fat 3.9 g

Monounsaturated Fat 14.2 g

Cholesterol 381 mg

Sodium 133 mg

Potassium 1237 mg

Total Carbohydrate 27.9 g

Dietary Fiber 10.7 g

Sugars 8.1 g

Protein 16.0 g

Meat Alternative	1
Vegetables	4.9