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Low Carb Dinner of Chorizo and Eggs
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Low Carb Chorizo and Eggs

An easy low carb Mexican dish that can be served for breakfast or dinner. It is made on the stovetop in a skillet and is very flexible in the ingredient mix.
Course Main Course
Cuisine Mexican
Keyword chorizo and egs, low carb dinner, low carb mexican
Meat & Poultry chorizo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 272kcal
Author dorothy stainbrook

Ingredients

  • 1-2 Tbsp olive oil
  • 8-10 oz chorizo ground chorizo, not cured
  • 1 med onion chopped
  • 1-3 cloves garlic minced
  • 1 med bell pepper chopped
  • 1 cup romesco sauce can substitute 14 oz can diced tomatoes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 1 med lime zested and juiced
  • 4-5 med - large eggs
  • 3-6 sprigs cilantro for garnish

Instructions

  • Heat oil in skillet over med-high heat.  Add chorizo and cook until no longer pink (4-5 min). Remove chorizo from pan (you may want to use a paper towell to wipe out some of the grease, but leave enough to saute the onion)
  • Add chopped onion and saute in the chorizo oil/grease until caramelized (4-5 minutes).  Add garlic and cook about 30 seconds.
  • Add reserved chorizo back to the skillet and stir in peppers, romesco (or tomatoes), spices, lime zest and lime juice.  Add salt and pepper to taste.  Stir and cook 2-3 minutes until mixture is heated through.
  • Make small wells (holes) in the mixture with a spoon and carefully crack egg and pour into the wells, one by one.  Cover the skillet and cook over medium to medium low for 3-4 minutes, or until egg whites solidify.
  • Garnish with cilantro.  

Nutrition

Calories: 272kcal | Carbohydrates: 8g | Protein: 13g | Fat: 20g | Cholesterol: 49mg | Fiber: 2g | Sugar: 4g