Keto 5 Ingredient Tuna Breakfast Hash
How to Make It
Step 1
Dice the cauliflower florets into bite-sized chunks. Add the cauliflower florets to a small saucepan of boiling water. Make sure there is enough water to completely cover the cauliflower pieces. Simmer the cauliflower for 4-5 minutes, or until just tender. Drain completely and set aside to steam dry.
Step 2
While the cauliflower dries, roughly dice the chorizo into bite-sized chunks. Heat the olive oil in a large skillet over a medium/high heat. Add the chorizo and cauliflower pieces. Pan fry for 5 minutes to brown the chorizo, allowing it to release its oils. The cauliflower should be golden and crisping at the edges.
Step 3
Add the baby spinach to the skillet. Drain and flake in the tuna. Stir gently to combine. Cook for a minute to heat the tuna and lightly wilt the spinach. You may add salt and pepper if desired, but the chorizo and tuna will bring natural saltiness to the dish also.
Step 4
Make two wells in the hash mixture. Crack an egg into each well. Continue to cook through until the eggs are done to preference. Divide between two serving plates and serve the breakfast hash hot.
Ingredients
- Canned Tuna – 4 ounce
- Baby Spinach – 2 cup
- Raw Egg – 2 medium
- Chorizo – 1.75 oz
- Cauliflower Florets by Flavorite – 1 cup
- Olive Oil – 1 tablespoon