Ingredients

The following ingredients have 6 Servings
  • 1 tbsp organic ghee or other cooking fat of choice
  • 1 small onion (diced)
  • 1 red bell pepper (diced)
  • 3-4 cloves garlic minced
  • 2 links chorizo or andouille sausage (pre-cooked and chopped, sugar free for whole30*)
  • 28 oz can peeled plum tomatoes (half drain and tomatoes roughly chopped)
  • 1 tsp chili powder
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • Dash cayenne - optional for extra heat
  • Small bunch of fresh kale (or large handful, roughly chopped)
  • 6 eggs
  • Salt and pepper
  • Fresh parsley (chopped, for garnish)

Instruction

  • Preheat your oven to 400 degrees (to bake the eggs at the end), heat a large cast iron skillet over medium heat and add the ghee or other cooking fat.
  • Once skillet is hot, add the onions and peppers and cook until the onions are translucent, stirring, then add the garlic and sausage and cook 2-3 more minutes.
  • Once the sausage begins to brown, add the tomatoes and spices and simmer for 5-8 minutes until the sauce thickens, stir in the chopped kale and continue to cook so the kale wilts**
  • Create 6 spaces in the mixture and crack each egg right into the skillet, careful not to break the yolks. Sprinkle with salt and bake in the preheated oven for 10-15 minutes until eggs are cooked to preference. Remove from oven and garnish with chopped parsley before serving hot. Serve alone or with potatoes for a filling and delicious Paleo and Whole30 meal.