As an alternative of bacon and eggs, this chorizo-and-egg skillet lends a kick of spice to jumpstart your day. Serve at breakfast (or dinner) for a satisfying, protein-packed meal at lower than 375 energy.
Elements
- 2 tablespoons (30 ml) butter or oil
- half of cup (118.2 ml) chopped chorizo
- 2 medium onions, diced
- four roma tomatoes, chopped
- 2 cloves garlic, minced
- A small splash of pink wine
- four giant eggs
- Salt and pepper, to style
Instructions
Warmth the oil in a medium-sized skillet over medium excessive warmth. Add the chopped chorizo and cook dinner for five minutes, stirring sometimes. Add the onion and proceed to cook dinner for three minutes, or till the onion is gentle. Add the tomatoes, garlic and a small splash of pink wine and cook dinner till it’s sizzling and bubbly.
Scale back the warmth to low. Utilizing your spatula create little wells within the tomato chorizo sauce in your eggs to sit down in. Fastidiously crack the eggs into the wells.
Cook dinner the eggs, uncovered, for three–5 minutes, or till the whites are cooked by and the yolks are nonetheless runny. Hold them on the warmth a number of further minutes if you need your eggs much less runny.
Take away the skillet from the warmth, season to style with salt and pepper and serve instantly.
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Serves: 2 | Serving Dimension: 2 eggs and a pair of ounceschorizo every
Per serving: Energy: 376; Whole Fats: 21g; Saturated Fats: 10g; Monounsaturated Fats: 3g; Ldl cholesterol: 360mg; Sodium: 580mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 0g; Protein: 21g
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