Paleo Mexican Breakfast Skillet: Spicy Chorizo & Veggie Delight

Allergens

None

Ingredients

• 1 lb ground chorizo (pork)
• 2 cups diced potatoes
• 1 cup chopped bell peppers (assorted colors)
• 1 cup diced tomatoes
• 1/2 cup sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned, breaking apart with a spatula. Add the potatoes, bell peppers, onion, salt, and pepper sauté for 10 minutes or until the veggies are tender. Stir in the diced tomatoes and cook for another 3 4 minutes. Garnish with cilantro before serving.

Chef’s Insight

A splash of lime juice adds a fresh burst to the dish

Notes

Adjust the spice level according to your preference