📍 Where this dish comes from: Mexico City · Zócalo and the Metropolitan Cathedral
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 390kcal
Ingredients
- 12 oz smoked pork sausage links sliced, about 340 g; sub: chorizo, andouille, or chicken sausage
- 1 medium red bell pepper sliced; sub: yellow or orange pepper
- 1 medium green bell pepper sliced; sub: poblanos for extra heat
- 1 large zucchini cubed 3/4-inch; sub: yellow squash or broccoli florets
- 1/2 large yellow onion cut in wedges; sub: red onion or shallots
- 2 tbsp avocado oil sub: melted bacon fat or ghee
- 1 tbsp taco seasoning sugar-free; sub: 1 tsp each cumin & paprika + salt
- 4 large eggs sub: add 2 more if feeding six
- 2 tbsp fresh cilantro chopped; sub: parsley or green-onion tops
- Lime wedges to serve, optional
Instructions
- Preheat & prep pan: Heat oven to 425°F. Line a rimmed sheet pan with parchment.
- Season the hash base: Combine sausage, peppers, zucchini, and onion. Drizzle with avocado oil; toss with taco seasoning, salt, and pepper. Spread in an even layer.
- Roast first stage: Bake 15 minutes until veggies begin to char and sausage browns. Stir halfway.
- Add the eggs: Remove pan. Make 4 small wells; crack an egg into each. Return to oven 6–8 minutes until whites set and yolks are still glossy.
- Finish & serve: Shower with cilantro. Squeeze lime over the top.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 22g | Fat: 30g | Fiber: 2g
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About This Dish
Picture sizzling fajita peppers married to classic breakfast hash, all roasted on a single tray until the sausage caramelizes, veggies char at the edges, and eggs bake up with perfectly jammy yolks.
Health Benefits
- Sausage and avocado oil provide the fat that makes this hash filling.
- Bell peppers and zucchini add vitamin C and color without meaningful carbs.