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MEXICAN BRUNCH BOWL

THE COMFORTING FLAVOURS & TEXTURES OF TEX-MEX TOPPED WITH CREAMY GAUCAMOLE, SALSA & POACHED EGGS

MEXICAN BRUNCH BOWL

SERVES: 2

INGREDIENTS:

  • 100g Paleo Sausage Meat – I used Paleo sausages, casings removed. (you could also use leftover pork belly which works exceptionally well with this dish)

  • Two organic eggs

  • Spiralized sweet potato (one large or two smallish sized)

  • One tsp smoked paprika

  • Oil for frying such as coconut oil

  • Two tsp apple cider vinegar

  • One batch of guacamole

  • One batch of pico de gallo

  • Salt & ground black pepper to taste

 

OPTIONAL:

  • Hot sauce to serve

DIRECTIONS:

  1. Heat the oil in a large frying pan over a medium heat. Chop the sausage meat into small bite sized pieces and once the pan is hot add them to the pan. Sprinkle with the smoked paprika and toss together so the pieces are coated.

  2. Cook the sausages until browned and cooked through then remove from the pan and keep warm.

  3. Meanwhile bring a saucepan of water to the boil and add the apple cider vinegar.

  4. Add the sweet potato noodles to the same pan with a pinch of salt & pepper and heat through until they start to turn a little crispy, about five minutes.

  5. Whilst the sweet potato is cooking, crack the eggs one at a time into a ramekin. Stir the boiling water to create a whirlpool and carefully tip the egg into the swirling water. Repeat with the other egg. Turn off the heat and allow the eggs to poach. This will take between 3-4 minutes for the perfect runny egg.

  6. Divide the cooked sweet potato between two warmed dishes, add the sausage pieces and top with the guacamole & pico de gallo.

  7. Remove your perfectly soft poached runny eggs from the saucepan using a slotted spoon and place on top of each dish.

  8. Add a pinch of salt & pepper to taste, garnish with fresh coriander if you’re feeling fancy and enjoy!