Eggs with Chili Pepper and Cheese


Start your day filled with energy, thanks to this delicious breakfast that’s rich in protein, vitamins and antioxidants.


  • 4 tomatoes
  • 1 ancho chili, seeded and deveined
  • ½ of an onion (diced)
  • 4 TBSP Nutrioli®
  • 1 clove garlic
  • 6 eggs
  • 9 oz. Cotija cheese (crumbled)
  • Salt to taste
  • Refried beans
    Valor nutritivo por porción

  • 433 kcal
  • 42g Fats
  • 27g Proteins
  • 10g Carbohydrates


  1. Roast tomatoes on a hotplate or in a skillet over medium-high heat, turning occasionally, until skin is burnt and tomatoes are tender. Meanwhile, sauté chili in one tablespoon of Nutrioli®, taking care not to let it burn.
  2. Puree peeled tomatoes, chili and garlic in blender until sauce is of an even consistency.
  3. Heat another tablespoon of oil and sauté onion until translucent. Add tomato sauce and season with salt. Lower heat and let simmer.
  4. Beat eggs and mix with cheese. Heat remaining Nutrioli® in a separate saucepan, preferably non-stick. Add egg and cheese mixture and cook until it sets. Add to pan with sauce, let simmer for 3 minutes and serve. Serve with cheese and refried beans.



We invite you to read these delicious recipes

Portobello Mushroom Caps with Basted Egg, Tomato and Salsa


Baked Zucchini Pancakes


Spanish Omelet with Ham


Zucchini Stir-Fry


Cactus Rolls


Soy Chipotle


Plan 21 ask our nutriotionist