Huevos d'Elena Recipe: Delicious Mexican-Inspired Breakfast

Ingredients

• 1 potato, diced
• 0.5 pound lean ground beef
• 0.5 cup diced yellow onion
• 2 tablespoons diced red bell pepper
• 1 clove garlic, minced
• 0.5 cup salsa
• 1 teaspoon chili powder
• 0.25 teaspoon ground cumin
• seasoned salt to taste
• ground black pepper to taste
• 1 teaspoon olive oil, or as needed
• 4 eggs eggs
• 4 crispy tostada shells, warmed
• 1 tablespoon chopped fresh cilantro, or to taste

Instructions

1. Place the potato in a large pot, cover with salted water, and bring to a boil. Reduce the heat to medium-low and simmer until tender, approximately 10 to 15 minutes. Drain well.
2. Heat a large skillet over medium-high heat. Cook and stir the ground beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, around 5 to 7 minutes. Drain any excess grease. Add the cooked potato, salsa, chili powder, cumin, seasoned salt, and pepper to the ground beef mixture. Cook and stir over low heat until everything is heated through, about 3 to 5 minutes.
3. Heat olive oil in a separate skillet over medium heat. Carefully crack the eggs into the hot oil. Cook until the edges are lightly browned and the yolks are cooked to your liking, approximately 3 minutes per side for over-easy.
4. Place the tostada shells on a serving plate. Top each shell generously with the flavorful beef and potato mixture. Carefully place 1 cooked egg on top of each tostada and sprinkle with fresh cilantro for a final touch.

Nutrition

• Calories: 616 kcal
• Fat Content: 33 g
• Fiber Content: 6 g
• Sugar Content: 6 g
• Sodium Content: 819 mg
• Protein Content: 38 g
• Cholesterol Content: 441 mg
• Carbohydrate Content: 43 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g