Back to top

Caribbean Tomato-Pumpkin Breakfast Sandwich

F
Favorites

Caribbean Tomato-Pumpkin Breakfast Sandwich

  • 20 minutes
  • 2 servings
Caribbean Tomato-Pumpkin Breakfast Sandwich Recipe Image
  • 20 minutes
  • 2 servings

Ingredients

Ingredients
  • 4 slices of Arnold 100% Whole Wheat bread
  • 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

Directions

Directions
  1. Heat canola oil in a large pan over medium heat.
  2. Add onion and saute for 2 minutes.
  3. Add diced tomatoes, pumpkin and garlic.
  4. Let cook until pumpkin is tender, about 5 minutes, stirring often.
  5. Add salt, black pepper, green onion and pepper sauce. Cook for 1 more minute.
  6. Remove cooked tomato-pumpkin mixture from pan.
  7. 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).
  8. 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.

this recipe is made with