Paleo Tex-Mex Breakfast Skillet: A Mouthwatering Feast for the Senses!

Allergens

Dairy-free (if using dairy-free salsa verde)

Ingredients

• 1 lb Chorizo sausage
• 1 large Onion
• 1 bell pepper (any color)
• 2 cloves Garlic
• 8 large Eggs
• 1/2 cup Salsa verde
• 1/4 cup Fresh cilantro, chopped
• 1 cup Cherry tomatoes, halved
• 1 avocado, diced
• Salt and pepper, to taste
• Olive oil

Instructions

1. a. Heat a large skillet over medium heat. Add chorizo and cook until browned and cooked through, breaking into smaller pieces as it cooks. Remove from skillet and set aside. b. In the same skillet, add a little olive oil. Sauté onion and bell pepper until softened, about 4 5 minutes. Add garlic and cook for another minute. c. In a separate bowl, whisk together eggs, salsa verde, salt, and pepper. Stir in the cooked chorizo and sautéed vegetables. d. Pour egg mixture into skillet with vegetables and cook over medium low heat until set but still slightly runny on top, about 8 10 minutes. e. Remove from heat and let rest for a minute before serving. Garnish with cherry tomatoes, avocado, and cilantro. Serve immediately.

Chef’s Insight

The key to this dish is balancing the flavors and textures, so don't be afraid to adjust seasonings to your preference.

Notes

Adjust cooking times according to your skillet size and heat source.