NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey chorizo

0.5 cup Yukon Gold potatoes

2 large eggs

2 large egg whites

0.5 cup red bell pepper

0.25 cup yellow onion

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large cast-iron skillet over medium-high heat.

• 2

  Add the diced Yukon Gold potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden and tender.

• 3

  Add the ground turkey chorizo and diced yellow onion to the skillet, breaking up the meat with a wooden spoon.

• 4

  Cook for 5-6 minutes until the chorizo is thoroughly browned and the onion is translucent.

• 5

  Stir in the diced red bell pepper and cook for another 3 minutes until the peppers are slightly softened.

• 6

  Use a spoon to create four small wells in the hash mixture within the skillet.

• 7

  Crack the two whole eggs and the two egg whites into the prepared wells.

• 8

  Cover the skillet with a lid and cook for 3-4 minutes until the whites are fully set but the yolks remain runny.

• 9

  Season the entire skillet evenly with the sea salt and black pepper.

• 10

  Garnish with fresh chopped cilantro and serve directly from the skillet.