Mexican Chorizo and Egg Stuffed Avocado with Salsa Verde

Instructions

1. 1

   Preheat oven to 425°F. Halve avocado lengthwise, remove pit, and scoop out flesh leaving 1/4-inch border. Reserve scooped flesh.

   ~5 min
2. 2

   Char tomatillos and jalapeño directly over gas flame or under broiler until blackened in spots, about 3-4 minutes per side. Cool and remove charred skin.

   ~8 min

   Tip: Use tongs to rotate vegetables evenly for consistent charring

3. 3

   Blend charred tomatillos, jalapeño, reserved avocado flesh, cilantro, lime juice, and 1/4 teaspoon salt until smooth. Set salsa verde aside.

   ~2 min
4. 4

   Heat 1 tablespoon avocado oil in cast iron skillet over medium heat. Add diced onion, cook until translucent, about 3 minutes.

   ~3 min
5. 5

   Add ground pork, garlic, paprika, cumin, cayenne, and 1/4 teaspoon salt. Cook, breaking up meat with wooden spoon, until browned and cooked through, about 8 minutes.

   ~8 min

   Tip: Maintain medium heat to prevent burning spices while ensuring pork reaches 160°F internal temperature

6. 6

   Push chorizo to one side of pan. Scramble eggs in empty space using low heat, stirring constantly until just set but still creamy, about 2-3 minutes.

   ~3 min

   Tip: Remove from heat while eggs are slightly underdone as residual heat will finish cooking

7. 7

   Brush avocado halves with remaining oil, season with remaining salt. Roast cut-side up for 12-15 minutes until edges are golden.

   ~15 min
8. 8

   Fill roasted avocado halves with chorizo-egg mixture. Top with salsa verde and serve immediately.

   ~2 min

Nutrition