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Chorizo Scramble
with eggs / carrots / bell peppers / green onions

Active: 25 min Total: 25 min
A version of this spicy breakfast-for-dinner was first featured in the early days of our meal plan service back in October 2013. We love the comforting flavors and easy prep for this super weeknight-friendly meal.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chorizo Scramble with Bell peppers:
  • Onions, medium - 1/2 , diced
  • Bell peppers, any color - 1 , diced
  • Carrots - 1/2 lb , diced
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Avocados - 1 , sliced
  • Eggs - 8 , whisked
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Chorizo - 1 lb
  • Hot sauce - for serving

Prep

  1. Onions / Bell peppers / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Green onions / Avocados - Prep as directed. Keep green and white parts of green onions separate.
  3. Eggs - Whisk eggs with some salt and pepper.

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Make

  1. Heat a skillet over medium heat. Add first part of oil and then onions, bell peppers, carrots and white parts of green onions to heated oil with a pinch of salt. Saute for ~3 minutes, until softened. Add in chorizo (remove from casing). Saute until chorizo is cooked through, 4 to 6 minutes. Set aside and wipe out skillet.
  2. Add second part of oil and then eggs. Lightly scramble until you get them to the consistency you want. Remove from heat.
  3. Spoon chorizo mixture over eggs. Top with avocado, hot sauce and green parts of green onions. Enjoy!

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