“Mouthwatering Mexican Keto Breakfast Skillet – A Symphony of Textures and Flavors!”

Allergens

Eggs, Soy (in chorizo)

Ingredients

• 4 oz chorizo sausage, casing removed
• 1 small avocado
• 1/2 red bell pepper, thinly sliced
• 1/2 small red onion, thinly sliced
• 4 large eggs
• 1 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a skillet over medium heat, cook the chorizo sausage until browned and crispy, breaking it up into smaller pieces with a wooden spoon, about 4 minutes. Transfer cooked chorizo to a plate and set aside.
2. In the same skillet, add olive oil, red onion, and red bell pepper. Cook for about 5 minutes or until softened and slightly caramelized.
3. Make three small wells in the vegetable mixture and crack an egg into each one. Season with salt and pepper to taste.
4. Cook the eggs over medium low heat until the whites are set but the yolks remain runny, about 6 7 minutes.
5. Top the eggs with cooked chorizo and fresh cilantro.

Chef’s Insight

The key to this dish is finding the right balance of flavors. Feel free to adjust the spices to your preference, ensuring you don't overpower the delicate flavors of the avocado and chorizo.

Notes

Make sure to choose a ripe avocado for optimal flavor and creaminess.