Ingredients:
- 1/2 lb bulk chorizo sausage, fresh not cured
- 4 eggs
- avocado, chopped (optional)
- cilantro, coarse chopped (optional)
Directions:
- Preheat oven to 375 degrees.
- Heat oil in a large skillet over medium high heat. Place potatoes, onion and chorizo in a skillet. Cook until chorizo is brown and crumbly and potatoes are not quite cooked through; drain.
- Divide mixture evenly between four ovenproof bowls (5 cast iron skillets work great). Break an egg, being careful not to break yolk, into each bowl on top of mixture. Place bowls on a baking sheet. Bake uncovered, for 18-20 minutes or until eggs reach desired doneness.
- Serve each dish topped with 1 tablespoon pico de gallo, 1 tablespoon crema, 1 tablespoon queso fresco. Garnish with chopped avocado and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.88 Kcal (1892 kJ) | ||
| Calories from fat | 92.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.32g | 16% | |
|---|---|---|---|
| Cholesterol | 175mg | 58% | |
| Sodium | 299.85mg | 12% | |
| Potassium | 2071.04mg | 44% | |
| Total Carbs | 76.33g | 25% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 9.51g | 38% | |
| Protein | 16.48g | 33% | |
| Vitamin C | 42.3mg | 71% | |
| Iron | 5.1mg | 29% | |
| Calcium | 124.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 83.96 Kcal (352 kJ) | ||
| Calories from fat | 17.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 16% | |
|---|---|---|---|
| Cholesterol | 32.52mg | 58% | |
| Sodium | 55.71mg | 12% | |
| Potassium | 384.81mg | 44% | |
| Total Carbs | 14.18g | 25% | |
| Sugars | 1.63g | 35% | |
| Dietary Fiber | 1.77g | 38% | |
| Protein | 3.06g | 33% | |
| Vitamin C | 7.9mg | 71% | |
| Iron | 1mg | 29% | |
| Calcium | 23.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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