Chorizo and Egg Skillet
fromthe-girl-who-ate-everything.comwww.the-girl-who-ate-everything.com/chorizo-and-egg-skillet
This Chorizo and Egg Skillet is a savory breakfast dish, with chorizo, onion, bell pepper and eggs. Topped with feta! Keto friendly and hearty enough for dinner.
Ingredients
Instructions
Place cubed jicama in a large microwave safe bowl with ¼ cup water (skip this step if using sweet potatoes). Cover with plastic wrap and microwave for 25 minutes. Drain well and set aside. Pat dry.
In a large skillet, brown the chorizo and set aside.
In a large skillet, heat the olive oil for medium-high heat. Brown the jicama in the pan.
Add the onion, ¼ cup water, and salt and pepper. Sauté until soft, about 3 minutes. Stir in cooked chorizo and bell pepper.
Make 6 wells in the mixture and crack an egg into each well. Cover with a lid and let cook until the eggs are cooked to desired consistency.
Top with feta and cilantro if desired.
Nutrition
- Serving Size
- 1 /6 of the recipe
- Calories
- 300 kcal
- Carbohydrate Content
- 9 g
- Protein Content
- 14 g
- Fat Content
- 22 g
- Saturated Fat Content
- 9 g
- Trans Fat Content
- 0.02 g
- Cholesterol Content
- 222 mg
- Sodium Content
- 326 mg
- Fiber Content
- 4 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 9 g
