YOUR SOLIN GENERATED RECIPE
Chorizo and Bell Pepper Egg Breakfast Bowl
Sautéed chorizo and smoky bacon tossed with vibrant bell peppers and blistered tomatoes, topped with fluffy soft-scrambled eggs for a savory and satisfying breakfast bowl.
INGREDIENTS
1 oz chorizo
0.5 slice bacon
4 large eggs
0.5 cup bell pepper
0.5 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the bacon and chorizo into small pieces.
Heat a medium skillet over medium heat and cook the bacon and chorizo for 5-6 minutes until browned and crisp.
Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pan.
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.
Whisk the eggs with sea salt and black pepper in a small bowl while the vegetables finish cooking.
Push the vegetables to one side of the skillet and pour in the eggs, scrambling them for 2-3 minutes until soft, velvety curds form.
Divide the egg and vegetable mixture into a bowl, top with the crispy chorizo and bacon, and serve immediately.