This meal can be catered to any of the dietary needs or tastes in your family. It can be paleo or gluten free or it can be full of cheese with sour cream on the side like my son likes it! Serves about 4.
Ingredients:
1 pkg. Chorizo (I used Silva mexican Style Chorizo from Whole Foods)
½ onion
½ anaheim pepper
cilantro removed from stems and chopped
8 eggs
1 tbsp cashew milk
avocado for garnish
olive oil
shredded cheese (optional)
Directions:
Heat skillet on medium heat. Add olive oil, peppers and onions. Let cook a few minutes until translucent. Remove chorizo from casing and add to skillet break apart and stir into veggies. Let cook a couple minutes and add cilantro.
In a separate bowl add eggs, cashew milk and salt and pepper. Whisk well.
When chorizo is close to done approx 6 to 8 minutes add eggs. Mix into chorizo and veggie mixture. Stir often scraping bottom of pan until eggs are almost cooked. If adding cheese now is the time before the eggs are completely cooked mix in well and remove from heat. The mixture will continue to cook and you don’t want your eggs overdone.
Serve however you like it…
with sliced avocado, on a tortilla, bed of greens, add salsa, sour cream or hot sauce and enjoy!
