Ingredients
- —1 egg
- —100g leek, sliced into rings
- —50g shiitake mushrooms, finely chopped
- —1 small tomato, diced
- —1 tablespoon yogurt
- —1/2 teaspoon paprika powder
- —1/2 avocado, sliced (optional)
- —Salt and pepper to taste
- —1 teaspoon olive oil
Instructions
Heat the olive oil in a pan and sauté the leek and shiitake mushrooms until soft and lightly browned.
Gently mash the mixture in the pan to form a thin, ‘base layer’ (like a tortilla, but made of vegetables).
Crack the egg on top of the vegetable base and let it cook gently until the white is set.
Mix the tomato with paprika powder, pepper, and a pinch of salt to create a quick, light salsa.
Plate everything: vegetable base on the bottom, egg on top, and salsa over it.
Add the avocado slices and a small dollop of yogurt for freshness.
Serving Tip
Place the egg right in the center to make it look like a full-on Mexican breakfast, but so light you’ll easily power through the rest of the day.
Storage Tip
Eat immediately; the texture is best when warm.
RECIPE_ID: 3f0d8cfd...
LAST_UPDATE: 2/18/2026