Ingredients (For One)

• 125g Chorizo, Thinly Sliced
• Bell Pepper, Diced
• Salad Tomato, Sliced
• Avocado, Sliced
• Iceberg Lettuce
• Two Eggs

Method

1. Put some chorizo in a pan with the bell pepper and sliced tomato and cook on a high heat until the chorizo curls and starts to crisp. You might even see the edges become darker in colour
2. Serve with some avocado, iceberg lettuce and fried eggs done in the chorizo oil

Eating And Storage Tips

I made this after doing a chorizo hash with the rest of the chorizo. But you could use a whole chorizo to make multiple portions of this and place it into the fridge when fully cooled. If you want to reheat it then take the chorizo slightly further with the cooking so that if you place it into the microwave it can withstand the steam.

With all the sides I tried to bring a nice amount of colour to the plate but obviously avocado is pretty high in fat (even if it is “healthy fat”) so if you don’t want that I would suggest adding something like cut up green beans through the chorizo mix or adding additional salad leaves mixed through the iceberg lettuce.

If you don’t want the fried eggs you could easily opt for scrambled egg or boiled eggs on the side instead. You could also omit them completely, especially if sticking with 125g of chorizo but you could also drop the chorizo or some of the avocado to feel better about having the egg too. I had plenty of macro allowances left for the day so wanted to try have a meal that was largely far less processed foods.