As you may know, my parents have been Paleo for a little over a month. Every weekend, my mom and dad spend hours cooking and baking up a paleo storm in the kitchen. It’s seriously the cutest thing ever. Although my dad thinks of himself as a paleo expert now, I will still get text messages with questions like “Are oranges Paleo”? Uh, really Dad?
Anyways, last week I introduced my mom to PaleOMG.com and she has been obsessed ever since (who can blame her??). Last Sunday they made a variation of the Mexican Hash Egg Bake that was posted a couple weeks back. It was seriously one of the most delicious dishes I have ever tasted. Although I personally didn’t make it, my mom said it was super easy. We didn’t have chorizo at home (which is what the original recipe called for) so my mom substituted in some all natural sausage. This recipe makes a ton, so you can definitely enjoy it throughout the week over and over again.
1 lb. all natural sausage
1 can diced fire roasted tomatoes
2 sweet potato diced
1 onion diced
2 garlic cloves minced
1 Tbs. fat of choice
1 tsp. paprika
1 tsp. garlic power
½ tsp. chilli powder
½ tsp. oregano
- Preheat your oven to 350 degrees.
- Heat up a large skillet or cast iron skillet under medium heat.
- Add your fat and minced garlic.
- When the garlic becomes fragrant, toss in your onions, sweet potatoes and sausage to begin to cook down.
- Mix ingredients together
- Let cook for about 6-8 minutes or until sweet potatoes are tender.
- Add your tomatoes and spices and mix together.
- If you are not using a cast iron skillet, pour your hash into a baking dish.
- Use a spoon to press into the hash where you want your eggs to go.
- Crack your eggs directly on top of hash.
- Bake for 5-8 minutes depending how runny you want your eggs.