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Cuban-Style Scrambled Eggs with Chorizo and Avocado
Spice up your morning routine with our Cuban-Style Scrambled Eggs with Chorizo and Avocado. This breakfast dish brings together creamy scrambled eggs, spicy chorizo, and buttery avocado, delivering a high-protein, low-carb meal that's packed with flavor.
This Cuban-Style Scrambled Eggs with Chorizo and Avocado dish is a satisfying meal on its own. To add a bit more freshness, consider serving it with a side of mixed greens or a tomato salad.
4 large eggs (2 whole, 2 egg whites)
1 chorizo sausage, diced
1 avocado, sliced
1/2 bell pepper, diced
1/4 onion, diced
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Heat the olive oil in a skillet over medium heat. Add the diced chorizo, bell pepper, and onion. Cook until the vegetables are tender and the chorizo is browned.
In a bowl, whisk the eggs until well beaten. Season with a pinch of salt and pepper.
Lower the heat to medium-low and pour the eggs into the skillet with the chorizo and vegetables. Stir gently with a spatula, letting the eggs cook slowly until they are softly set.
Just before the eggs are fully cooked, stir in the sliced avocado.
Serve the scrambled eggs hot, garnished with fresh cilantro.
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98% would recommend