This egg, chorizo, and turnip hash can compete toe-to-toe with the traditional potato versions, and tastes great in a low-carb tortilla with salsa, sour cream, and other fixings of your choice. For a vegetarian twist, use plant-based chorizo.
Cover the turnips with water in a pot and bring to a boil. Cook for four minutes or until fork tender, and drain.
Heat a pan over medium-high heat and add the chorizo. Cook for about five to seven minutes or until cooked through and broken up. Remove from pan.
Add the oil to the pan. Add the onion and cook for five minutes or until they have softened. Add the turnip to the pan and cook for eight minutes, tossing occasionally.
Add the chorizo back to the pan. With a spoon, make wells and crack the eggs into the wells. Season with salt and pepper, cover, and cook until the egg whites have cooked through, about three to four minutes.
Garnish with cilantro and enjoy!
3 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
