MEXICAN BREAKFAST FOR WEIGHT LOSS: HUEVO AL ALBAÑIL 🇲🇽

1. Optional - Add 1 cup of beans to a pot with hot water. Add 2 garlic cloves and 1/4 of an onion. Cook for 60-120 minutes or until they are done. 
2. Roast the tomatoes, 1/4 onion, 3 garlic cloves, Anaheim peppers, and jalapeños until they have charred. 
3. Mix all the vegetables with 1/2 cup of water and chicken bouillon to taste. 
4. Add the salsa to a pan and simmer on low. 
5. Chop the remainder of the onion. 
6. Mix the eggs and egg whites with salt and pepper. 
7. Grease a pan with 1 tablespoon butter and sauté the chopped onions for 3 minutes. 
8. Add the eggs to the pan and cook for 4-5 minutes or until cooked through. 
9. Add the cooked eggs to the salsa and mix well. Let it simmer for 5-10 minutes. Add any seasonings if needed. 
10. Serve with your choice of sides and toppings. In the video - 1 cup of frijoles de la olla and 40 grams of avocado.