Units
Ingredients
- 4 large eggs
- 120 grams Mexican chorizo
- 3 grams garlic (~1 clove, minced)
- 30 grams red bell pepper (~¼ pepper, chopped)
- 60 grams onion (~¼ , chopped)
- 25 grams low - sodium tortilla chips (~¾ cup, roughly crumbled)
- ⅓ cup salsa (or pico de gallo)
- 5 grams cheddar (grated)
Instructions
- Break the 4 large eggs into a bowl and whisk together the whites and yolks until well combined.
- Add the 120 grams Mexican chorizo to a pan over medium heat and fry, breaking it up into crumbles. As the meat cooks it will release a lot of oil.
- Push the chorizo to the edges of the pan, leaving as much oil in the center as possible. Add the 3 grams garlic, 60 grams onion and 30 grams red bell pepper and sauté until the onions start turning translucent.
- Add the 25 grams low - sodium tortilla chips and ⅓ cup salsa and mix everything together with the chorizo, making sure the chips are covered in oil.
- Pour the eggs over everything and then sprinkle the 5 grams cheddar on top.
- Give the mixture a couple stirs until the eggs are cooked just shy of your desired doneness. The eggs will continue to cook once you plate them, so if you want them soft, you need to take them out of the pan when they're still just a bit runny.
- Garnish with cilantro and serve with warm tortillas.
Nutrition
Calories 340kcalCarbohydrates 16gProtein 21gFat 21gSaturated Fat 9gPolyunsaturated Fat 3gMonounsaturated Fat 5gTrans Fat 0.1gCholesterol 417mgSodium 486mgPotassium 356mgFiber 2gSugar 4gVitamin A 1546IUVitamin C 34mgCalcium 122mgIron 3mg