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Low FODMAP Green Chili Sauce Skillet Eggs

Prepared in: 5min

Cooked in: 15min

Total Time: 20min

Servings: 4

Calories: 290 kcal

Fat: 22g

Carbs: 14g

Proteins: 8g

Enjoy a flavorful, spicy twist on a breakfast classic with these Low FODMAP Green Chili Sauce Skillet Eggs. This recipe replaces pesto verde with a tangy green chili sauce, creating a simple, delicious meal that's perfect for breakfast or even breakfast-for-dinner. Ready in just 20 minutes, this dish is made with minimal ingredients and packs a punch of flavor!
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Ingredients

  • 2 teaspoons garlic-infused olive oil
  • 1 to 2 tablespoons minced fresh jalapeño (optional, see note)
  • ½ cup Low FODMAP Green Chili Sauce (store-bought or homemade, see note)
  • 4 large eggs
  • Freshly cracked black pepper
  • 4-8 corn tortillas (depending on size and serving preference)
Chili Sauce
  • 1 cup fresh green chilies (like Anaheim or poblano), roasted, peeled, and seeds removed
  • 2 tablespoons garlic-infused olive oil
  • Juice of 1 lime
  • 1/8 teaspoon sea salt
  • Optional: 1 tablespoon fresh cilantro

Instructions

  1. Chili Sauce:
    Blend all the chili sauce ingredients together in a blender or food processor until smooth. Adjust seasoning to taste.
  2. Cook the Jalapeños:
    Heat a medium nonstick skillet over medium heat. Add the garlic-infused olive oil and minced jalapeños (if using). Cook for 2-3 minutes, allowing the jalapeños to soften and brighten. Adjust the heat level based on your spice preference.
  3. Add the Green Chili Sauce:
    Stir the Low FODMAP Green Chili Sauce into the skillet, spreading it evenly across the bottom.
  4. Cook the Eggs:
    Gently crack the eggs into the skillet, spacing them evenly. For ease, crack each egg into a small dish first, then transfer to the skillet to avoid eggshells. Cover the skillet with a lid and cook for 4-8 minutes, or until the egg whites are fully set and the yolks are cooked to your liking. Reduce the heat if the eggs cook too quickly.
  5. Warm the Tortillas:
    While the eggs cook, warm the corn tortillas. For the best flavor, heat them in a dry skillet for about 1 minute on each side until lightly browned. Alternatively, microwave them for 10-15 seconds until warm and pliable.
  6. Assemble and Serve:
    Remove the skillet from the heat. Sprinkle the eggs with freshly cracked black pepper and any optional toppings such as grated parmesan, fresh cilantro, or sliced green onion tops. Serve over the warm tortillas.

Tips & Low FODMAP-Friendly Notes

  • Green Chili Sauce: Make sure the green chili sauce you use is Low FODMAP. If you’re making it at home, ensure it is free from garlic, onion, and other high FODMAP ingredients. You can find Low FODMAP green chili sauce or make your own using fresh green chilies, olive oil, and other Low FODMAP ingredients.
  • Jalapeños: Adjust the amount of jalapeños based on your spice tolerance. If you’re sensitive to heat, you can reduce the amount or omit them entirely.
  • Tortillas: To enhance the flavor, heat the tortillas in a skillet until they’re lightly crispy.
  • Note: This dish is best enjoyed immediately. Leftovers are not recommended for storage.

Bon appétit

This Low FODMAP Green Chili Sauce Skillet Eggs recipe offers a fun and flavorful way to enjoy a Low FODMAP breakfast. With a kick of spice from the green chili sauce and jalapeños, paired with the richness of eggs and warm tortillas, this dish is sure to become a go-to for a satisfying, quick meal. Whether it’s breakfast or dinner, you can enjoy this delicious twist in just 20 minutes!

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