NUTRITION

SERVINGS

INGREDIENTS

1.75 oz chorizo

0 slice bacon

2 large eggs

0.5 cup bell pepper

0.5 cup cherry tomatoes

0 slice sourdough bread

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place a medium skillet over medium heat and add the diced bacon and chorizo.

• 2

  Cook for 5-6 minutes until the chorizo is browned and the bacon is crisp, then remove the meat with a slotted spoon, leaving the rendered fat in the pan.

• 3

  Add the diced bell peppers and halved cherry tomatoes to the skillet, sautéing for 4 minutes until the peppers are tender and the tomatoes are slightly blistered.

• 4

  While the vegetables cook, toast the sourdough bread until golden brown and set aside on a plate.

• 5

  In a small bowl, whisk the eggs with sea salt and black pepper, then pour them into the skillet with the vegetables, adding the olive oil if the pan is too dry.

• 6

  Gently stir the eggs over medium-low heat for 2-3 minutes until they form soft, velvety curds.

• 7

  Fold the cooked chorizo and bacon back into the egg mixture to combine.

• 8

  Spoon the chorizo and egg mixture generously over the toasted sourdough and serve immediately.