Turkey Chorizo Breakfast Bowls
75 min456 kcal each
Crisp roasted baby potatoes topped with turkey chorizo, two fried eggs, queso fresco and avocado. Roast the potatoes and brown the chorizo ahead; fry eggs to order.
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Plan this recipeIngredients
for 4 servings- Baby potatoes454 g
- Olive oil1 tbsp
- Turkey chorizo, raw340 g
- Eggs8 piece
- Queso fresco, crumbled2 tbsp
- Avocado115 g
- Olive oil spray½ tsp
- Garlic powder½ tsp
- Salt¾ tsp
- Black pepper1 pinch
Method
Prep 15 min · cook 60 min- Heat the oven to 220 °C. Quarter the potatoes and toss them with the oil, salt, garlic powder and pepper in an oiled roasting dish.
- Roast for 45–55 minutes, tossing every 15 minutes, until crisp and tender.
- Brown the chorizo in a pan over medium heat for 8–10 minutes, breaking it up, until cooked through.
- Fry the eggs in an oiled non-stick pan over medium-low heat for 2–3 minutes for runny yolks.
- Divide the potatoes among 4 bowls and top each with chorizo, 2 eggs, queso fresco and sliced avocado; finish with hot sauce.
- Potatoes and chorizo keep 4 days in the fridge; reheat in a hot pan for 5 minutes and fry the eggs fresh.
Nutrition
per servingCal
456
Protein
32g
Carbs
24g
Fat
26g
Of 26g of fat per serving, 6.6g is saturated.
