NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey chorizo

0.5 cup Yukon gold potatoes

0.5 cup Red bell pepper

0.25 cup Red onion

2 large Eggs

0.5 cup Non-fat plain Greek yogurt

1 tsp Olive oil

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Hot sauce

PREPARATION

• 1

  Heat the olive oil in a large non-stick 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 brown and tender.

• 3

  Add the ground turkey chorizo to the pan, breaking it up with a wooden spoon, and cook until fully browned and slightly crispy.

• 4

  Stir in the diced red bell pepper and red onion, sautéing for another 3-4 minutes until the vegetables have softened.

• 5

  Use your spoon to create two small wells in the hash mixture and carefully crack one egg into each well.

• 6

  Reduce the heat to medium, cover the skillet with a lid, and cook for 3-5 minutes until the egg whites are fully set but the yolks remain runny.

• 7

  Season the entire dish with smoked paprika, sea salt, and black pepper.

• 8

  Remove from heat and garnish with a dollop of Greek yogurt, fresh chopped cilantro, and a drizzle of hot sauce before serving.