Spicy Mexican Breakfast Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet inside to heat.

   Timer: 5 min (fixed)

   Cookware: baking sheet

2. Step 2

   In a large mixing bowl, toss the potatoes with 1 ¼ tbsp (20 ml) vegetable oil, ⅝ tsp salt, the chili powder, cumin, and smoked paprika. Spread them in one layer on the hot baking sheet.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 gr Chili Powder, 4.0 gr Ground Cumin, 600.0 gr Potato, 4.0 gr Salt, 2.0 gr Smoked Paprika, 20.0 ml Vegetable Oil

   Cookware: baking sheet, mixing bowl

3. Step 3

   Roast the potatoes at 220°C until browned and tender, turning them once halfway through.

   Timer: 25 min (fixed)

   Cookware: baking sheet, spatula

4. Step 4

   Heat 1 tsp (5 ml) vegetable oil in a large skillet over medium heat. Cook the onion and jalapeño until softened, then add the garlic and cook for 30 seconds.

   Timer: 6 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Jalapeno Pepper, 150.0 gr Onion, 5.0 ml Vegetable Oil

   Cookware: Chef Knife, cutting board, skillet, spatula

5. Step 5

   Add the black beans and cook over medium heat until hot, stirring occasionally. Transfer the bean mixture to a bowl and wipe out the skillet.

   Timer: 4 min (fixed)

   Ingredients used: 400.0 gr Black Bean

   Cookware: serving bowl, skillet, spatula

6. Step 6

   Heat the remaining 1 tsp (5 ml) vegetable oil in the skillet over medium heat. Add the eggs and the remaining ⅜ tsp (2 gr) salt, then stir gently until softly set and at least 71°C in the center.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Egg, 2.0 gr Salt, 5.0 ml Vegetable Oil

   Cookware: skillet, spatula

7. Step 7

   Place the avocado on the cutting board and squeeze the limes over it, tossing gently to coat.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Avocado, 2.0 piece Lime

   Cookware: Chef Knife, cutting board

8. Step 8

   Divide the roasted potatoes, bean mixture, and scrambled eggs among four serving bowls. Top with the avocado, salsa, queso fresco, and cilantro.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 100.0 gr Queso Fresco, 240.0 gr Salsa

   Cookware: serving bowl