INGREDIENTS:
1 small butternut squash, peeled and diced small (208 grams
½ yellow onion, finely diced
½ pound chorizo
5 eggs
salt and pepper, to taste
INSTRUCTIONS:
1. Place a cast iron skillet or pan over medium heat. Add butternut squash and onion.
2. After cooking the butternut squash on all sides for about 5-8 minutes or until squash is soft, add chorizo.
3. Break up chorizo into small pieces and cook until completely cooked through. Add a bit of salt and pepper.
4. Use a spoon to press in 5 little crevices. Crack eggs into the crevices.
5. Place a lid over the pan and cook until eggs are cooked to over easy (or to preference), about 3-4 minutes.
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
Credit:
Recipe and photo from: http://paleomg.com
