Keto Tex-Mex Breakfast Skillet: Spicy Chorizo and Veggie Delight

Allergens

Soy (in some chorizo sausages), Dairy (cheese)

Ingredients

• 1. 8 oz Chorizo sausage, casing removed 2. 1 small Onion, diced 3. 1 Bell pepper, diced (any color) 4. 1 Jalapeño, finely chopped (optional) 5. 1/2 Cup Cherry tomatoes, halved 6. 1/4 Avocado, thinly sliced 7. 1/4 Cup Fresh cilantro leaves, roughly chopped 8. 1/4 Cup Shredded cheese (Monterey Jack or Cheddar) 9. Salt and pepper, to taste 10. 1 tsp Ground cumin 11. 1 tsp Smoked paprika 12. 1/2 tsp Garlic powder 13. 1/2 tsp Onion powder 14. 1/4 tsp Chili powder (optional) 15. 2 tbsp Avocado oil

Instructions

1. In a large skillet, heat the avocado oil over medium high heat.
2. Add the chorizo and cook until browned, breaking it apart with a wooden spoon.
3. Remove the chorizo from the skillet and set aside on a paper towel lined plate.
4. In the same skillet, add the diced onion, bell pepper, and jalapeño (if using). Cook until softened, about 5 minutes.
5. Stir in the spices: cumin, smoked paprika, garlic powder, onion powder, and chili powder (if using). Cook for 1 minute to release the aroma.
6. Add the cherry tomatoes and cook for another 2 3 minutes, until they start to soften.
7. Return the cooked chorizo to the skillet and stir to combine all ingredients.
8. Season with salt and pepper to taste. Cook for an additional 2 minutes.
9. Top the dish with shredded cheese and cover until melted, about 1 minute.
10. Transfer to a serving plate and garnish with avocado slices and fresh cilantro leaves.

Chef’s Insight

To enhance the aroma, add a pinch of ground coriander or dried oregano during cooking.

Notes

For a vegetarian option, replace chorizo with black beans or tofu. - Adjust the heat level by adding more jalapeño or using spicier cheese.