Fried Eggs With Southwest Cabbage Slaw

• 2 whole Eggs
• 1 pinch Salt And Pepper, to taste
• 1/2 cups Southwest Cabbage Slaw (See Instructions Below)
• 1 pinch Shredded Cheese (optional)
• 2 Tablespoons Prepared Pico De Gallo
• 2 Tablespoons Cotija Or Feta Cheese
• _____
• FOR THE SOUTHWEST SLAW:
• 2 teaspoons Extra Virgin Olive Oil
• 1 Tablespoon Fresh Lime Juice
• 2 cups Coleslaw Mix Or Thinly Sliced Cabbage
• 2 whole Green Onions, Chopped
• 1/3 cups Chopped Fresh Cilantro

1. Crack two eggs into a small skillet heated over medium heat (with a swipe of butter). Salt and pepper to taste, then fry them to your liking, flipping halfway through cooking. Sprinkle with shredded cheese (if using). Transfer to a small plate. Top with slaw, pico de gallo and a sprinkle of cotija cheese.
2. Southwest Cabbage Slaw (borrowed from a Bon Appetit magazine):
3. Combine all slaw ingredients into a medium bowl and mix well. Keeps in the fridge, covered, for about a week. Great on eggs or as a taco filler.

eggs, salt, cabbage, shredded cheese, cotija or, olive oil, lime juice, mix, green onions, fresh cilantro

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/fried-eggs-with-southwest-cabbage-slaw/ (may not work)