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Chorizo and Egg Breakfast Hash

Serving Size

3-4

Ingredients

  • 3 Turnips (medium, peeled, diced)
  • 1 Yellow Onion (diced)
  • 9 Eggs
  • 7 oz Chorizo or 1 small package (casing removed)
  • 2 tbsp Extra Virgin Olive Oil
  • Sea Salt & Black Pepper (to taste)
  • 2 tbsps Cilantro (chopped)

Directions

  • Cover the turnips with water in a pot and bring them to a boil. Cook for 4 minutes or until fork tender, and drain.
  • Heat a pan over medium-high heat and add the chorizo. Cook for about five to seven minutes or until cooked through and broken up. Remove from pan.
  • Add the oil to the pan. Add the onion and cook for five minutes or until they have softened. Add the turnip to the pan and cook for eight minutes, tossing occasionally.
  • Add the chorizo back to the pan. With a spoon, make wells and crack the eggs into the wells. Season with salt and pepper, cover, and cook until the egg whites have cooked through, about three to four minutes.
  • Garnish with cilantro, and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days. More Flavor: You could add grated cheese or avocado as a topping or add a bit of hot sauce or salsa to boost the flavor profile. More carbs: Eat in a tortilla

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