Kadija B., Boca Raton, FL

Caribbean Tomato-Pumpkin Breakfast Sandwich

Breakfast in Bread

Kadija B., Boca Raton, FL

Ingredients (2 servings )
2 tsp canola oil
1/2 cup diced onion
2 plum or Roma tomatoes, diced
1/2 cup chopped pumpkin, cut in small dice
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1 green onion, chopped
1/8 tsp hot pepper sauce
2 eggs
6 thin avocado slices

Heat canola oil in a large pan over medium heat. Add onion and saute for 2 minutes. Add diced tomatoes, pumpkin and garlic. Let cook until pumpkin is tender, about 5 minutes, stirring often. Add salt, black pepper, green onion and pepper sauce. Cook for 1 more minute. Remove cooked tomato-pumpkin mixture from pan. Fry eggs in same pan over medium heat, flipping once after 3 minutes. Cook for 1 more minute (or longer if soft yolk is not desired). Optional - Sprinkle with 1/8 tsp salt and 1/8 tsp black pepper.
Toast bread until golden brown. Spoon tomato-pumpkin mixture onto 2 slices of bread. Add a fried egg and 3 avocado slices on each. Top sandwiches with remaining 2 slices of bread.

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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