Delectable Paleo Mexican Breakfast Skillet with Avocado & Spicy Salsa

Allergens

None

Ingredients

• 4 oz pork chorizo sausage
• 1/2 small onion, diced
• 1/2 cup red bell pepper, chopped
• 1/2 cup black beans, canned or homemade
• 1 medium avocado, peeled and sliced
• 1/4 cup cilantro, roughly chopped
• 1 lime, juiced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 large eggs
• 1 tbsp olive oil

Instructions

1. In a medium sized skillet, heat the olive oil over medium heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Stir in the chorizo and cook until browned, breaking apart any large chunks.
4. Add the red bell pepper, black beans, cumin, smoked paprika, and garlic powder. Cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Create two small wells in the mixture and crack an egg into each. Cover and cook until the whites are set and yolks reach your desired doneness.
7. In a separate bowl, combine the avocado slices, lime juice, and cilantro to make the salsa. Season with salt and pepper.
8. To serve, top each skillet with the avocado salsa and garnish with additional cilantro.

Chef’s Insight

Balancing flavors and textures is key to creating an unforgettable dish.

Notes

Be sure to cook the vegetables until tender but still have some crunch for contrast.