1 small butternut squash, peeled and diced small (208 grams)
1/2 small yellow onion, finely diced
1/2 pound chorizo
salt and pepper, to taste
4 - 5 eggs
butter is optional
Place a cast iron skillet or pan over medium heat. Add butternut squash and onion. This is where you could add in butter if you like.
After cooking the butternut squash on all sides for about 5-8 minutes or until squash is soft, add chorizo.
Break up chorizo into small pieces and cook until completely cooked through. Add a bit of salt and pepper.
Use a spoon to press in 4 little crevices. Crack eggs into the crevices. Place a lid over the pan and cook until eggs are cooked to over easy (or to preference), about 3-4 minutes.
Serve 2-4
Recipe adapted from paleomg.com
Notes: I cooked my squash and onion mixture, and chorizo separately. I typically have sausage on hand in the freezer for a quick precooked ingredient. I used a small butternut but had way too much for 2 people so I saved half for another time. After cooking the butternut, I just tossed in my precooked chorizo and proceeded from three. Original recipe called for 5 eggs.
