📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 370kcal
Ingredients
- 8 oz fresh chorizo casings removed; sub: turkey chorizo or spicy Italian sausage
- 3 cups cauliflower rice fresh or frozen; sub: broccoli rice
- 2–4 eggs sub: fried, poached, or scrambled
- 1 tbsp olive or avocado oil sub: butter or ghee
- 1/2 tsp smoked paprika sub: chipotle powder
- Salt & pepper to taste
- Fresh cilantro & lime garnish; sub: parsley
Instructions
- Brown chorizo: Heat oil in large skillet over medium-high. Add chorizo; cook 4 min, breaking up until browned.
- Add cauli rice: Stir in cauliflower rice, smoked paprika, salt, and pepper. Sauté 5 min until cauliflower turns golden and moisture evaporates.
- Make wells & fry eggs: Push hash aside to create two pockets; crack eggs in. Cover and cook 2–3 min until whites set (or fry eggs separately).
- Finish: Slide skillet off heat. Sprinkle cilantro, add a squeeze of lime, and serve hot.
Nutrition
Serving: 1serving | Calories: 370kcal | Protein: 23g | Fat: 28g
Tried this recipe?Let us know how it was!
About This Dish
Spicy Mexican chorizo sizzles with riced cauliflower until golden, then gets crowned with sunny fried eggs for a protein-packed, low-carb skillet that works morning or night.
Health Benefits
- Cauliflower rice replaces the potatoes traditionally used in a hash, keeping this low-carb.
- Chorizo and eggs provide the protein and fat that make this dish filling.
Pairs Well With
- Grilled Chicken Fajita Salad Bowl
- Cauliflower Cilantro “Rice”