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.
1cupromesco saucecan substitute 14 oz can diced tomatoes
1teaspoon cumin
1 teaspoon smoked paprika
1teaspooncoriander
1mediumlime zested and juiced
4-5med - largeeggs
3-6sprigscilantrofor 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).
1-2 tablespoons olive oil, 8-10 ounces chorizo
Add chopped onion and saute in the chorizo oil/grease until caramelized (4-5 minutes). Add garlic and cook about 30 seconds.
1 medium onion, 1-3 cloves garlic
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.
1 medium bell pepper, 1 cup romesco sauce, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon coriander, 1 medium lime
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.
4-5 med - large eggs
Garnish with cilantro.
3-6 sprigs cilantro
Video
Notes
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