Avocado Egg Breakfast Bowl Recipe

About this recipe

The Avocado Egg Breakfast Bowl is a delightful fusion of creamy avocado, perfectly cooked eggs, and Indian spices, making it a flavorful and nutritious start to the day. This dish balances protein and healthy fats, making it suitable for diabetic-friendly diets. The addition of Indian spices like cumin and turmeric elevates the flavor profile, while a touch of lime adds freshness. Ideal for a united family, this hearty breakfast can be enjoyed together, offering a wholesome, satisfying experience. Though it’s designed for breakfast, its rich flavor and texture make it equally appealing as a light dessert twist, celebrating Indian culinary traditions.

Ingredients

• 1pc Avocado
• 6 pcs White Eggs
• 500 g Tomato - Hybrid
• 250 ml Olive Oil
• 50 g Black Pepper Powder
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Lemon
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash roughly with a fork, leaving some chunks for texture.
2. 2. Heat olive oil in a pan on medium heat. Add cumin seeds and let them splutter, then add chopped green chili and tomato. Sauté for 2-3 minutes until the tomatoes soften.
3. 3. Add turmeric powder, red chili powder, and salt to the pan. Stir well and cook for another minute to combine the spices.
4. 4. Crack the eggs into a separate bowl and whisk lightly. Pour the eggs into the pan with the spiced tomato mixture. Stir gently to scramble the eggs, cooking for 3-4 minutes until they are fully set.
5. 5. Remove the pan from heat and allow the eggs to cool slightly. Gently fold in the mashed avocado and mix until well combined.
6. 6. Transfer the avocado-egg mixture into serving bowls. Sprinkle with chopped coriander leaves, black pepper, and a drizzle of lime juice for a fresh finish. Serve immediately and enjoy!