This Mexican Hash is a delicious and healthy breakfast everyone will love. Its Paleo, Whole30, SCD Legal, Grain/Gluten Free & Dairy Free.
Author: Every Last Bite
2cupscubed butternut squash approx 1 small squash
1tbspjalapeno pepperfinely diced + more for garnish
1red bell pepperchopped into small pieces
1 tsplime juice
3-4eggs depending on the size of your skillet
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Peel and remove the seeds from the butternut squash and cut into small 1/2 inch sized cubes. Place the cubes in a bowl with 1 tbsp oil, smoked paprika and 1 tsp cumin and toss so that each cube is well seasoned. Place the butternut squash on a baking sheet and bake in the oven for 20 minutes.
While the butternut squash cooks, in a cast iron skillet or oven proof frying pan saute the chorizo in 1 tbsp oil with a pinch of salt, the diced onion, peppers and 1 tbsp of the diced jalapeno. Once the onion becomes translucent (4-5 minutes) add in the spinach, 1/2 tsp lime juice and 1 tsp cumin. Cook for another minute.*
Add the butternut squash to pan with the veggies and stir to ensure everything is evenly mixed. Create 3-4 wells in the mixture and crack an egg into each.
Place the pan in the oven and cook for 8-10 minutes depending on how runny you prefer your eggs.
Remove from the oven and serve with sliced avocado and wedges of lime.
*You can cook up to this stage the night before and store in the fridge. In the morning remove from the fridge and heat in a pan until warm before cracking in the eggs