My new egg creations are often the result of some little leftover or bit of food I fear won’t keep much longer. On this occasion I wanted to use up the last of some cilantro in the fridge before it perished there. So it was eggs with a Mexican twist for sure. Those that don’t like “hot”, this half of a large jalapeno was not too much for me, and I do NOT like things too “hot”. It just added a nice flavor layer. Many lovers of real spicy food will want to use even more I suspect. I use locally-made Texas smoked sausage and chorizo. These will surprise you! They mellow out the heaviness of both the chorizo and the smoked sausage. Most of my long-time readers know I’m not that fond of eggs to begin with, but this recipe makes them regularly doable for me!
This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal regimens as well (using ghee for the butter here).
5 large eggs beaten
Dash onion powder
1 link chorizo or smoked sausage (or some of both)
¼ c. cilantro, chopped coarsely
½ seeded jalapeno, chopped very fine
Dash ground cumin
2 T. butter or ghee to cook eggs.
DIRECTIONS: Beat the eggs with the onion powder in a mixing bowl and set aside. Chop the sausage, cilantro and jalapeno. Lightly brown the sausage in a non-stick skillet over medium-high heat. Add the jalapeno and cook 1 minute, stirring constantly. Add the butter to melt and then stir in the cilantro. Lower heat to medium. Slowly pour the eggs over the sausage mixture as evenly as possible. Wait a couple minutes before stirring so the eggs and sausage begin to bond on the bottom and edges. When the edges begin to bubble a wee bit, using a rubber spatula, slowly push in the outer edges toward the center to loosen. Begin flipping sections of the mixture with spatula to fully cook the eggs to your desired doneness. Remove from heat and serve at once.
NUTRITIONAL INFO: Makes 2 servings, each contains:
363 calories, 33 g fat, 1.4 g carbs, 0.5 g fiber, 0.9 g NET CARBS, 22 g protein, 379 mg sodium