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