YOUR SOLIN GENERATED RECIPE
Sautéed lean turkey chorizo and crispy Yukon gold potatoes tossed with vibrant bell peppers for a smoky, protein-packed skillet meal.
INGREDIENTS
6 oz lean ground turkey chorizo
0.75 cup Yukon gold potatoes
2 large eggs
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the diced Yukon gold potatoes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until they are golden brown and tender.
Add the ground turkey chorizo and diced onion to the pan, breaking the meat apart with a spatula as it browns.
Stir in the diced red bell pepper, sea salt, and black pepper, and continue cooking for 5 minutes until the vegetables are softened.
Use a spoon to create two small wells in the hash mixture and crack one egg into each opening.
Cover the skillet with a lid for 2 to 3 minutes until the egg whites are fully set but the yolks remain slightly runny.
Remove from heat and garnish with freshly chopped cilantro before serving directly from the skillet.