NUTRITION

SERVINGS

INGREDIENTS

2 oz ground pork chorizo

0.5 cup canned crushed tomatoes

1 clove garlic

2 large eggs

0.75 cup low-fat cottage cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium non-stick skillet over medium heat, add the ground chorizo and cook until browned and slightly crispy, breaking it up with a spatula.

• 2

  Stir in the minced garlic and cook for 30 seconds until fragrant, then pour in the crushed tomatoes.

• 3

  Season the tomato mixture with sea salt and black pepper, then let it simmer for 3-4 minutes until slightly thickened.

• 4

  Use a spoon to create two small wells in the tomato sauce and carefully crack one egg into each well.

• 5

  Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny.

• 6

  While the eggs are poaching, spread the cottage cheese in an even layer across the center of a serving plate.

• 7

  Carefully lift the poached eggs and a generous spoonful of the chorizo-tomato sauce out of the pan and place them directly onto the bed of cottage cheese.

• 8

  Garnish with freshly chopped cilantro and serve immediately while the eggs are warm and velvety.