Spanish · Dinner
Broken Eggs with Sausage and Potatoes (Keto)
Spanish chorizo and pork belly sautéed with garlic, topped with fried eggs and roasted cauliflower florets, finished with smoked paprika and parsley. A keto take on huevos rotos with crisp-edged eggs, rendered pork fat, and savory depth served straight from the skillet.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
646Calories
31.2gProtein
52.1gFat
9.8gCarbs
2.5gSugar
2.9gFiber
1265mgSodium
475mgChol
18.3gSat Fat
745mgPotassium
92mgCalcium
3.6mgIron
2.1mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
cut the pork belly into small cubes, slice the chorizo into rounds, break the cauliflower into small florets, slice the garlic, and chop the parsley.
2
Roast
toss the cauliflower with half the olive oil and salt on a small tray and roast at 425°F (220°C) for 15 minutes until edges brown.
3
Sauté
heat the remaining olive oil in a skillet over medium-high heat, add the pork belly cubes, and cook for 5 minutes until fat renders and edges turn golden brown.
4
Add the chorizo, garlic, smoked paprika, and roasted cauliflower to the skillet over medium heat, stirring for 2 minutes until the chorizo releases its red oil and everything coats evenly.
5
Fry
crack the eggs into the skillet over medium heat and fry for 3 minutes until whites are set and yolks remain soft and jammy.
6
Plate
break the yolks over the skillet contents, scatter with parsley and black pepper, and serve immediately straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g Spanish chorizo sausage
- 5 oz140g pork belly
- 7 oz200g cauliflower
- 44 large eggs
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
