Ingredients
Potato & Vegetable Mix
1 Tbsp (20ml) Olive Oil
3 Potatoes, Medium Diced
1 Red Onion, Large Diced
1 Large Capsicum, Large Diced
400g (14oz) Can Black Beans, Drained & Rinsed
1 tsp (2.5g) Onion Powder
1 tsp (2.5g) Garlic Powder
1 tsp (2.5g) Smoked Paprika
1 tsp (2.5g) Dried Oregano
Salt & Cracked Black Pepper
Sausages
10 Lean Chicken or Turkey Sausages
Scrambled Eggs
1 Tbsp (14g) Unsalted Butter
6 Whole Eggs
6 Egg Whites
Salt & Cracked Black Pepper
Pico De Gallo
5 Tomatoes, Seeds & Pulp Removed, Diced
1 Red Onion, Finely Diced
1 Jalapeño, Finely Diced
10g (0.3oz) Fresh Coriander, Roughly Chopped
1 Lime, Juiced
Salt & Cracked Black Pepper
To Serve
Fresh Coriander
Hot Sauce
Method
1
Start with the pico de gallo. Halve the tomatoes, scoop out the seeds and pulp, then dice. Add to a bowl with the red onion, jalapeño, coriander and lime juice. Season well with salt and pepper, mix and refrigerate while everything else cooks.
2
Add diced potatoes to a bowl with olive oil, onion powder, garlic powder, smoked paprika, oregano, salt and pepper. Toss well until evenly coated.
3
Transfer potatoes to the air fryer basket in a single layer. Air fry at 200°C (390°F) for 15 minutes, shaking halfway through.
4
Add the diced red onion and capsicum to the basket and continue cooking for a further 8–10 minutes until the vegetables are softened and the potatoes are golden and crisp around the edges.
5
Transfer the potato mixture to a large bowl and fold through the drained black beans while still hot so the residual heat warms them through.
6
Cook sausages in a large pan over medium heat for 8–10 minutes, turning occasionally until cooked through and golden. Rest for 2 minutes then slice on a diagonal.
7
Whisk together whole eggs and egg whites with salt and pepper until fully combined.
8
Place a non-stick pan over low heat and melt the butter. Add the eggs and cook slowly, gently folding with a spatula as they begin to set. Remove from the heat while still slightly soft and glossy.
9
Divide the potato and vegetable mixture evenly between 5 containers. Top with sliced sausages and scrambled eggs, then finish with a generous spoonful of pico de gallo and fresh coriander. Store hot sauce separately.
Chef's Tips
Remove the seeds and pulp from the tomatoes before dicing — this is what keeps the pico fresh for up to 5 days instead of turning watery by day two.
Cook the eggs over low heat and pull them off slightly underdone — they continue cooking from residual heat and again when reheated, so this prevents rubbery scrambled eggs.
Make the pico de gallo first so the lime juice and salt have time to draw out flavour while everything else cooks.
Don't overcrowd the air fryer basket — cook the potatoes in batches if needed so they crisp rather than steam.
Storage & Reheating
Store in the fridge for up to 5 days. Keep the pico de gallo in a separate container.
Microwave until hot. Add fresh pico de gallo and hot sauce when serving.
