Caribbean Tomato-Pumpkin Breakfast Sandwich
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Caribbean Tomato-Pumpkin Breakfast Sandwich
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20 minutes
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2 servings
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20 minutes
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2 servings
Ingredients
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4 slices of Brownberry 100% Whole Wheat bread
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2 tsp canola oil
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1/2 cup diced onion
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2 plum or Roma tomatoes, diced
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1/2 cup chopped pumpkin, cut in small dice
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2 cloves garlic, minced
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1/4 tsp salt
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1/4 tsp black pepper
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1 green onion, chopped
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1/8 tsp hot pepper sauce
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2 eggs
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6 thin avocado slices
Directions
- 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.
