NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Ground pork chorizo

2 large Eggs

0.5 cup Sweet potato

0.5 cup Red bell pepper

0.25 cup Red onion

0 tsp Extra virgin olive oil

0.25 whole Avocado

0.5 cup Plain Greek yogurt

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh cilantro

1 tsp Hot sauce

PREPARATION

• 1

  Preheat a large skillet over medium heat with the olive oil and add the cubed sweet potatoes.

• 2

  Cook the potatoes for 8 minutes until they are fork-tender and develop a golden crust.

• 3

  Add the ground chorizo, diced bell peppers, and red onions to the skillet, breaking up the meat with a wooden spoon.

• 4

  Season the mixture with sea salt, black pepper, and smoked paprika, cooking until the chorizo is fully browned.

• 5

  While the hash finishes, poach or fry the eggs in a separate pan until the whites are set but yolks remain runny.

• 6

  In a small bowl, stir together the Greek yogurt and lime juice until smooth to create a cooling crema.

• 7

  Divide the chorizo and potato hash into bowls and top each with the eggs and fresh avocado slices.

• 8

  Finish with a drizzle of lime crema, fresh cilantro, and hot sauce for a bold morning kick.