Chorizo Egg Skillet

A few weeks ago, I was looking for some new brunch ideas to change up the routine. I came across a recipe for shakshuka and decided to give it a try. As I was making it, I kept thinking to myself of ways I could modify it to give it more of a Mexican flare. Shortly after I made shakshuka, I decided to get back into the kitchen to try to recreate what I had in my head. To start with, I decided to add in some soy chorizo for some extra protein and also an extra kick. From there I decided what if I placed the filling over a bed of a corn tortillas to mimic huevos rancheros and then I added some cheese over that. Well, to say the least I ended up completely transforming the “shakshuka” but let me tell you that it may be one of my favorite things I have made to date. I made this for brunch on a day I had one of my friends coming over and it did not disappoint. It’s simpler than you may think so let’s dive into what you will need for this recipe.

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Healthier Hashbrowns

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A few weeks ago, I woke up in the mood for some crispy hashbrowns but decided to try a new method since all my previous attempts have been a failure. In the past, I have attempted to make hashbrowns in the skillet but it usually results in using more oil than is healthy and not the right level of crispiness.  So instead, I decided to try it in the waffle maker because if you think about it both sides are being pressed together which helps to keep them together and to get a crisp outside and soft inside. I gave it a try and it was hands down the best decision I have ever made. The result was perfectly crispy hashbrowns that were still nice and fluffy on the inside. The best part about these hashbrowns is that it uses very little oil and also contains carrots which help to lower the starch content of the potatoes while also contributing vitamin C. These have very quickly become a household favorite and one of my go-to breakfasts.  The carrots help to add a slight sweetness as they become crispy and takes these hashbrowns to another level.  They can be made in advance and stored in the freezer and when you’re ready to eat them you can heat them on the skillet for a quick breakfast. Now that you know why these are a better choice, let’s get into what you will need to make them yourself.

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Chilaquiles

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One of my all-time favorite brunch items is chilaquiles because for one it’s an excuse to have tortilla chips for breakfast, and two they are so easy & almost effortless to make. Today I will FINALLY be sharing with you my recipe for the most delicious chilaquiles you have ever tasted. It’s taken me some time to get around to posting this but only because I was finishing up the last of my spring semester. I am happy to say that I completed the final 2 courses I needed in order to apply for my masters! It feels so good to finally say that as I honestly didn’t think I would survive this last semester. Now that I am done with school, for now, I will finally be able to get back to what I love and give Life at the Mesa my full attention. In my absence, I have been working on various recipes so as the weeks go on I have many new exciting recipes to share with you. Anyways, if you made it this far then I’m sure you just want the deets on these amazing chilaquiles so let’s go ahead and jump straight into the recipe.

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