Spicy Tomato & Bell Pepper Breakfast Bowl

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, aromatic bowl of slow-simmered tomatoes and bell peppers with cumin and red pepper flakes, finished with fresh cilantro for a bright and spicy Whole30 start to your day. This recipe (whole30), ready in about 25 minutes, combines tomatoes, bell pepper, red onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, diced (about 1.5 cups) tomatoes
• 1/2 cup, diced bell pepper
• 1/4 cup, diced red onion
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 2 tbsp avocado oil
• 1/4 cup, chopped fresh parsley
• to taste salt
• to taste pepper
• 1/2, sliced avocado

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a skillet over medium heat until shimmering.
2. Step 2: Add 1/4 cup diced red onion and cook for 2-3 minutes until translucent, then add 1/2 cup diced bell pepper and cook for 3 more minutes until softened.
3. Step 3: Stir in 2 medium diced tomatoes (about 1.5 cups), 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp red pepper flakes, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is thickened.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve hot over 1/2 sliced avocado.