NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey chorizo

0.75 cup yellow potato

1 large eggs

0.5 cup red bell pepper

0.25 cup red onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp smoked paprika

PREPARATION

• 1

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

• 2

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

• 3

  Push the potatoes to the side of the pan and add the ground turkey chorizo, breaking it apart with a wooden spoon until browned and fully cooked.

• 4

  Stir in the diced red bell pepper and red onion, sautéing for an additional 4-5 minutes until the vegetables have softened.

• 5

  Season the entire mixture with sea salt, black pepper, and smoked paprika, tossing well to combine all flavors.

• 6

  Use the back of a spoon to create two small wells in the hash and carefully crack one egg into each well.

• 7

  Reduce the heat to medium, cover the skillet with a lid, and cook for 3-4 minutes until the egg whites are opaque and set but the yolks are still runny.

• 8

  Remove from heat and garnish with freshly chopped cilantro before serving directly from the skillet.