Chorizo and Poblano Paleo Breakfast Skillet
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
PEPPERS (POBLANO, JALAPENO, ANAHEIM, ETC)
BONE BROTH (optional)
STEP ONE – COOK BACON AND CHORIZO
Cook the bacon and chorizo on a low heat. Wait until they get slightly crispy and browned before moving to step two. It is also assumed that you sourced your meat appropriately – so DO NOT dump out any of that wonderful fat that has accumulated while cooking the meat!
STEP TWO – ADD ONIONS, PEPPERS, GARLIC
Add the onions, peppers and garlic and cook over low heat until they become soft and slightly translucent. If things start sticking too much, add in a few splashes of bone broth to cook the veggies down a little more. Don’t overdo it here, we don’t want skillet soup.
STEP THREE – ADD KALE AND MUSHROOMS
The kale and the mushrooms can be sliced however you like. They cook rather quickly so just add them in and toss then move on to step four.
STEP FOUR – ADD EGGS AND BAKE
Set the oven to 350 and toss the skillet in. Depending on how you like your eggs, this will take 8-12 mins.
STEP FIVE – TOP WITH CILANTRO, SALSA, AVOCADO, ETC.
Remove the skillet when the eggs are done and top with whatever type of condiments you like – cilantro and avocado seem like a must and you can even use Ancho Chile Sauce or Fresh Roasted Salsa recipes we’ve had before! As mentioned before, the best part about this dish is eating straight out of the pan.