Okay so this is a strange one but trust me on it. Justin and I made this salsa for our shrimp tacos for Valentine’s Day. We had a TON of salsa left and since I’m nixing the tortilla chips from my diet for a while I was thinking of other ways to use them and wondered if they could be used with breakfast. And then I thought…what would compliment eggs and mango salsa? Well what is my favorite food in the world? That’s right – sweet potatoes.
I thought it was strange at first and didn’t try it out the very next morning. But a few days later I went for it and it was well worth it. Not necessarily my favorite breakfast ever but it’s a winner for sure. The key is your egg yolks have to be runny though. Sweet potatoes, black beans, and runny egg yolks are a combination held on a very similar pedestal as banana, peanut butter and chocolate. At least in my world. It’s the savory version of the perfect trio I suppose.
So that’s the fun part of meal prep honestly – having various leftover things you can experiment with. The salsa had its original intention – to go on the tacos. But what else can you do with it?! Just let your imagination run wild in the kitchen and you will be surprised.
Other ideas for this salsa:
- stuffed bell peppers
- pita chips (if you’re not cutting out grains like myself)
- On top of a pork loin
- with some chipotle chicken or turkey lettuce wraps
Seriously, there are endless possibilities. So go nuts!