Low-Carb All Day Mexican Bowl

Ingredients

• 2 Mexican chorizo sausages (160 g/ 5.6 oz)
• 2 gluten-free Italian style sausages (160 g/ 5.6 oz)
• ¹/₂ jalapeno pepper (7 g/ 0.3 oz)
• 1 tbsp fresh oregano or 1 tsp dried oregano
• 1 small yellow onion, diced (45 g/ 1.6 oz)
• ¹/₂ cup halved cherry tomatoes (75 g/ 2.6 oz)
• ¹/₂ red bell pepper, chopped (60 g/ 2.1 oz)
• 1 medium spring onion, sliced (15 g/ 0.5 oz)
• 1 tbsp extra virgin olive oil (15 ml)
• ¹/₄ tsp coconut aminos
• 1 tsp fresh lime juice
• 1 tbsp chopped fresh coriander
• 2 large eggs
• ¹/₂ large avocado, sliced (100 g/ 3.5 oz)
• ¹/₄ tsp paprika
• salt and pepper, to taste
• few tortilla chips made from Keto Tortillas
• dollop of sour cream
• 1-2 tsp Sriracha sauce (you can make tour own fermented sriracha)

Instructions

1. Remove the casing from the Italian sausage and chorizo. Fry the meat in a dry, non-stick pan, for 5 minutes breaking it up as you fry so it resembles a mince consistency, until browned.
   
2. Add the onion, paprika and jalapeño and fry on a medium / low heat for 6 – 8 minutes until the onion is soft and translucent. Set aside.
3. In a bowl, mix the olive oil, lime, coconut aminos and a pinch of salt and pepper in a bowl. Toss with the tomatoes, oregano, red pepper and spring onion to make a quick salsa.
   
4. Poach the eggs by filling a saucepan full of boiling water from the kettle. Bring to a light simmer over a medium heat and season with salt.
5. Crack each egg into a cup one at a time. Swirl the water gently with a spoon in a circular direction and carefully pour the egg into the water. Cook for 3 (soft) - 5 minutes (hard). Remove with a slotted spoon and place on kitchen paper to drain.
   
6. Place the sausage meat in your bowl and top with your poached egg, avocado, sour cream, chopped coriander and sriracha sauce for attitude and optional keto tortilla chips.
   
7. Best when served fresh, but can be stored in the fridge for 1 day.
   

Nutrition (per serving)