Breakfast · 25 min · mexican

Chorizo & Zucchini Hash

This is the kind of Mexican breakfast you’ll make on repeat — chorizo and zucchini, 25 minutes, big payoff. At 620 calories and 37g protein per serving, it fits easily into a high-protein day. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 oz Chorizo
• 1 Zucchini
• 2 Eggs
• 1/2 Onion
• 1 tsp Smoked paprika

Steps

1. Squeeze the chorizo out of its casing into a cold large skillet, breaking it into small crumbles with a wooden spoon, then set the skillet over medium heat.
2. Cook 6-7 minutes, stirring occasionally, until the chorizo turns browned and crisp at the edges and its fat has rendered into the pan.
3. While it cooks, dice the onion and chop the zucchini into half-moons about 1/4 inch thick.
4. Add the onion, zucchini, and smoked paprika to the skillet; cook 8-10 minutes, stirring now and then, until the zucchini is tender and caramelized at the edges.
5. Use the back of your spoon to make two wells in the hash, then crack one egg into each well.
6. Cover with a lid, drop the heat to low, and cook 4-5 minutes until the whites are fully set but the yolks still look glossy and slightly wobbly. Season with salt and serve straight from the skillet.

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