Keto Hot Dog, Egg and Pico “Mixtas”
- 4 Coleman Natural Beef Hot Dogs
- 4 low carb wheat tortillas
- 4 eggs
- 1 Hass avocado, diced
- 1 tomato
- 1/4 red onion, diced
- 1/4 cup fresh cilantro
- 1 lime
- 1 jalapeño, thinly sliced
1 Make the Pico de Gallo. Mix the tomato, the onion and the cilantro and add lime juice and salt and pepper to taste.
2 Heat the hot dogs via your preferred method. We recommend the grill.
3 While the hot dogs are cooking fry the eggs, sunny side up.
4 Warm the tortillas.
5 Assemble by placing a hot dog in the middle of each tortilla. and carefully place the fried egg on top.
6 Top with Pico de Gallo, avocado and jalapeño slices.
Inspired by You
For this recipe, Cesar from the blog Growing Up Bilingual, drew inspiration from the Guatemalan “mixtas” which are very similar to an American-style hot dog but instead of a hot dog bun they are made with corn tortillas and topped with guacamole instead of ketchup, mustard and the traditional fixings.