Spicy Chorizo and Egg Scramble with Avocado

A flavorful gluten-free breakfast scramble elevated with toasted spices, fresh herbs, and creamy avocado.

Ingredients

• 225g Mexican Chorizo (fresh)
• 6 Large Eggs
• 1.5 Ripe Avocado
• 0.5, finely diced Red Onion
• 1, seeded and minced (optional) Jalapeño
• 2 tbsp, chopped Fresh Cilantro
• 1 tbsp Fresh Lime Juice
• 1 tbsp Olive Oil or Avocado Oil
• 0.5 tsp, toasted Cumin
• 0.25 tsp Smoked Paprika
• to taste Sea Salt and Freshly Ground Black Pepper

Instructions

1. In a dry pan, toast the cumin seeds over medium heat for 1-2 minutes, or until fragrant. Grind lightly or crush.
2. Heat olive or avocado oil in a large skillet over medium heat.
3. Remove chorizo from its casing (if applicable). Add chorizo to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
4. Add finely diced red onion and seeded, minced jalapeño (if using) to the skillet and cook until softened, about 3-5 minutes.
5. Stir in the toasted cumin and smoked paprika to the skillet and cook for another minute until fragrant.
6. In a separate bowl, whisk eggs with sea salt and freshly ground black pepper.
7. Pour the eggs into the skillet and cook, stirring gently and occasionally, until softly set to your liking. Avoid overcooking.
8. Remove from heat and stir in chopped fresh cilantro and fresh lime juice.
9. Serve immediately with sliced ripe avocado on top. Optional toppings include a dollop of Mexican crema or hot sauce.

Cuisine: Mexican

Suitability: gluten-free

Prep Time: 12 mins

Cook Time: 18 mins

Serving Size: 3

Meal Type: breakfast