Paleo Migas
Recipe type: Breakfast, Brunch, Paleo
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
After you try this recipe, I promise you, chorizo will be a staple in your fridge. I always have chorizo handy for this tasty and vegetable filled egg dish!
  • 2 tablespoons of olive oil
  • ⅓ pounds of Mexican raw chorizo, casings removed
  • 15 sweet potato chips, chopped into bite size pieces
  • 1 medium yellow onion, sliced and diced
  • 1 jalapeno, seeded and chopped OR if you are wimp like me 1 large poblano, seeded and diced as well
  • 2-3 garlic cloves, minced
  • 8 eggs, whisked together
  • 2 cups of fresh tomatoes, diced
  • 1 avocado, diced
  • Juice of a lime
  • salt and pepper to taste
  • fresh cilantro, for garnishing
  • Optional:
  • For more heat add hot sauce
  • For non Paleo followers add about 1 cup of shredded Monterey jack cheese and serve with sour cream
  1. In a large skillet, heat olive oil.
  2. Over medium-high heat, add the chorizo to the pan and cook it until it gets crispy, should be about 4-5 minutes. I usually use a wooden spoon and break up the chorizo.
  3. After the chorizo is browning, add your sweet potato chips and cook until they are crispy and golden brownish, probably another 4-5 minutes.
  4. Add the onion, jalapeno or poblano, and garlic to the pan and cook until the veggies begin to get tender, probably 5-6 minutes.
  5. Once the veggies are cooked and the onions are translucent, add your whisked eggs (and hot sauce if you want) and cook until your desired doneness. I like my eggs well done; runny eggs make me gag. Keep stirring to avoid from burning.
  6. Season the eggs with salt and pepper and stir in the tomatoes, lime juice (and cheese if you are not paleo). Take your mixture off the heat and serve with fresh avocado and cilantro (and sour cream and shredded cheese if you choose).
Recipe by Our Full Plate at