Low Carb Chorizo, Zucchini and Cauliflower Hash
How to Make It
Step 1
Dice the cauliflower into bite-sized chunks. Add to a small saucepan and cover with water. Bring to a boil, then reduce to a simmer. Simmer for 5-6 minutes or until fork-tender. Drain completely and set aside to steam dry.
Step 2
Finely dice the onion and chop the garlic. Heat the oil in a skillet over a low/medium heat. Add the onion and garlic and sweat gently for a minute or two until tender and fragrant.
Step 3
Roughly dice the chorizo. Add the chorizo to the skillet with the onion and garlic. Pan fry for a few minutes until golden and releasing its oils.
Step 4
Add the part cooked cauliflower florets to the skillet along with the paprika. Finely chop the rosemary and add to the skillet. Stir well to combine and pan fry for a minute.
Step 5
Grate the zucchini into the skillet. Stir well to combine and pan fry for 2 minutes more. Make two separate wells in the skillet in amongst the vegetables. Crack an egg into each well. Cover the skillet with a lid and continue cooking until the eggs are set to preference. Serve hot.
Ingredients
- Fresh Food Spanish Chorizo – 2 oz
- Raw egg – 2 medium
- Rosemary, fresh – 2 tsp
- Cauliflower Florets – 1.5 cup
- Zucchini – 1 cup
- Garlic – 1 clove
- Extra virgin olive oil – 1 tbsp
- Gourmet Collection Smoked Paprika – 1 tsp
- Red onion – 0.5 small