Title: Eggs in Avocado with Salsa
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
2 large eggs
1 medium ripe avocado
1 medium tomato, diced
1/4 small onion, finely chopped
1/2 jalapeño, finely chopped (optional, adjust to taste)
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt and black pepper to taste 
Instructions:
1. Begin by preheating a non-stick skillet over medium heat.
2. While the skillet warms up, cut the avocado in half and remove the pit. Scoop out a little extra flesh from the center to create space for the egg.
3. Place the avocado halves in the skillet and crack an egg into each half. If necessary, you can gently break the yolk to help it cook evenly.
4. Cook the eggs for about 5 to 7 minutes, depending on how runny you prefer the yolks. You can cover the skillet with a lid to help the eggs cook faster.
5. While the eggs are cooking, prepare the salsa by mixing the diced tomato, chopped onion, jalapeño (if using), cilantro, lime juice, salt, and pepper in a small bowl. Stir well to combine.
6. Once the eggs are cooked to your liking, carefully remove the avocado halves from the skillet and place them on a plate.
7. Top each avocado half with the fresh salsa and additional cilantro if desired.
Nutritional Information (per serving):
Calories: 300
Protein: 14g
Fat: 25g
Saturated Fat: 4g
Carbohydrates: 9g
Fiber: 7g
Sugar: 1g
Micronutrients:
Vitamin A: 10% DV
Vitamin C: 25% DV
Calcium: 4% DV
Iron: 6% DV
Magnesium: 8% DV
This Eggs in Avocado with Salsa recipe is low in carbs and sugar and provides healthy fats along with protein, making it an excellent choice for a diabetic-friendly breakfast. Enjoy!
