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Sure to satisfy, this breakfast is packed with filling fiber and muscle-supporting potassium thanks to the potatoes, as well as heart-healthy fats from the avocado.
1. In a bowl, combine tomato, onion, cilantro, and lime juice to make pico de gallo.
2. In a second bowl, mix together avocado and jalapeño, leaving the mixture slightly chunky. Season with salt and black pepper to taste.
3. Using a spiralizer blade that creates spaghetti style noodles, feed potatoes through the machine. Slice noodles in half and season with chili powder, salt, and black pepper.
4. In a large skillet over medium-high heat, heat oil until shimmering. Add potato noodles and cook until softened and cooked through, about 7 minutes.
5. Divide noodles, beans, pico de gallo, and avocado mixture equally among four plates or bowls.
6. Spray the same skillet with cooking spray. Crack eggs into the skillet and cook until whites set and yolks are still runny, 3–5 minutes.
7. Top each potato-noodle bowl with a fried egg.
See alsoAll-Day Burrito
- Serving Size 4
- Calories 401
- Carbohydrate Content 52 g
- Cholesterol Content 0 mg
- Fat Content 16 g
- Fiber Content 11 g
- Protein Content 14 g
- Saturated Fat Content 3 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g