Low-Carb All Day Mexican Bowl

This healthy Mexican nourish bowl is super easy to make and packed full of flavour. Low in carbs and high in healthy fats to keep you fuller for longer and your insulin levels stable.

I like to use a combination of chorizo and Toulouse sausages but feel free to use your favourites. The chorizo is important though if you want to keep the Mexican flavour. Topped with heart healthy avocado, full fat sour cream and the perfect poached egg.

It’s the ultimate low-carb brunch recipe for a lazy Sunday but thanks to the right balance of carbs, protein and healthy fats it can be enjoyed from breakfast, brunch, lunch to dinner.

You don’t have to make the keto tortilla chips but they add a delicious crunch to dip into that runny egg! I hope you enjoy it as much as I did.

Step-by-step

1. Remove the casing from the Italian sausage and chorizo. Fry the meat in a dry, non-stick pan, for 5 minutes breaking it up as you fry so it resembles a mince consistency, until browned.

   

2. Add the onion, paprika and jalapeño and fry on a medium / low heat for 6 – 8 minutes until the onion is soft and translucent. Set aside.

3. In a bowl, mix the olive oil, lime, coconut aminos and a pinch of salt and pepper in a bowl. Toss with the tomatoes, oregano, red pepper and spring onion to make a quick salsa.

   

4. Poach the eggs by filling a saucepan full of boiling water from the kettle. Bring to a light simmer over a medium heat and season with salt.

5. Crack each egg into a cup one at a time. Swirl the water gently with a spoon in a circular direction and carefully pour the egg into the water. Cook for 3 (soft) - 5 minutes (hard). Remove with a slotted spoon and place on kitchen paper to drain.

   

6. Place the sausage meat in your bowl and top with your poached egg, avocado, sour cream, chopped coriander and sriracha sauce for attitude and optional keto tortilla chips.

   

7. Best when served fresh, but can be stored in the fridge for 1 day.

   

Recipe

Low-Carb All Day Mexican Bowl

★★★★★4.8 (135 ratings)

Tasty, nutritious, low-carb and paleo dish made with Mexican chorizo, tomatoes, avocado and olive oil, topped ...

Hands on

25m

Overall

25m

Servings

2

7.9 g

Net carbs

32.5 g

Protein

60 g

Fat

726

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 2 Mexican chorizo sausages (160 g/ 5.6 oz)
• 2 gluten-free Italian style sausages (160 g/ 5.6 oz)
• ¹/₂ jalapeno pepper (7 g/ 0.3 oz)
• 1 tbsp fresh oregano or 1 tsp dried oregano
• 1 small yellow onion, diced (45 g/ 1.6 oz)
• ¹/₂ cup halved cherry tomatoes (75 g/ 2.6 oz)
• ¹/₂ red bell pepper, chopped (60 g/ 2.1 oz)
• 1 medium spring onion, sliced (15 g/ 0.5 oz)
• 1 tbsp extra virgin olive oil (15 ml)
• ¹/₄ tsp coconut aminos
• 1 tsp fresh lime juice
• 1 tbsp chopped fresh coriander
• 2 large eggs
• ¹/₂ large avocado, sliced (100 g/ 3.5 oz)
• ¹/₄ tsp paprika
• salt and pepper, to taste
• Optional extras:
• few tortilla chips made from Keto Tortillas
• dollop of sour cream
• 1-2 tsp Sriracha sauce (you can make tour own fermented sriracha)

Instructions

1. Remove the casing from the Italian sausage and chorizo. Fry the meat in a dry, non-stick pan, for 5 minutes breaking it up as you fry so it resembles a mince consistency, until browned.

2. Add the onion, paprika and jalapeño and fry on a medium / low heat for 6 – 8 minutes until the onion is soft and translucent. Set aside.

3. In a bowl, mix the olive oil, lime, coconut aminos and a pinch of salt and pepper in a bowl. Toss with the tomatoes, oregano, red pepper and spring onion to make a quick salsa.

4. Poach the eggs by filling a saucepan full of boiling water from the kettle. Bring to a light simmer over a medium heat and season with salt.

5. Crack each egg into a cup one at a time. Swirl the water gently with a spoon in a circular direction and carefully pour the egg into the water. Cook for 3 (soft) - 5 minutes (hard). Remove with a slotted spoon and place on kitchen paper to drain.

6. Place the sausage meat in your bowl and top with your poached egg, avocado, sour cream, chopped coriander and sriracha sauce for attitude and optional keto tortilla chips.

7. Best when served fresh, but can be stored in the fridge for 1 day.

Nutrition per serving

Carbs 5%Protein 19%Fat 76% of calories

Net carbs

7.9 g

Total carbs

14.8 g

Fiber

6.9 g

Sugars

4.3 g

Protein

32.5 g

Fat

60 g

Saturated fat

18.4 g

Calories

726 kcal

Sodium

1,339 mg · 58.2% RDA

Magnesium

64 mg · 16.1% RDA

Potassium

1,083 mg · 54.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Chorizo sausage, Mexican, soft type	1.4 g	12.8 g	15.8 g	204
Sausage meat, Italian, raw	0.5 g	11.4 g	25.1 g	277
Peppers, Jalapeno, fresh	0.1 g	0 g	0 g	1
Oregano, fresh	0.5 g	0 g	0 g	5
Onion, brown (yellow), raw	1.4 g	0.2 g	0 g	8
Tomatoes, cherry, fresh, all varieties	0.7 g	0.3 g	0.1 g	6
Peppers, red bell, fresh	1.2 g	0.3 g	0.1 g	9
Spring onion, scallion, green onion, fresh	0.4 g	0.1 g	0 g	2
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Coconut aminos (substitute to soy sauce)	0 g	0 g	0 g	0
Lime juice, fresh	0.2 g	0 g	0 g	1
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Avocado, fresh	0.9 g	1 g	7.3 g	80
Paprika, spices	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Total	7.9 g	32.5 g	60 g	726

• Gluten free
• Dairy free
• Nut free
• Fish free
• Shellfish free