Low-Carb All Day Mexican Bowl

by KetoDietApp.com

Step 1Remove 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.

Step 2Add 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.

Step 3In 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.

Step 4Poach 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.

Step 5Crack 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.

Step 6Place 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.

Step 7Best when served fresh, but can be stored in the fridge for 1 day.