Low Fat Turkey Chorizo Recipe with a Fried Egg and Roasted Potatoes

Oh yum! Let’s be real…fat is what makes food extra tasty, but it’s not always healthy for you. That’s especially true if you’re eating foods that are cooked with hydrogenated oils or extra fat that is unnecessary for flavor.

That’s why I like to look for lower fat alternatives. One of my favorites swaps is to substitute ground turkey for ground pork, like I do in this healthy turkey chorizo recipe. Six ounces of 93% lean ground turkey contains 252 calories and 13 grams of fat. 6 ounces of lean ground pork contains 280 calories and a whopping 44.5 grams of fat. (Data from the Lose It app.)

The other thing I do to make this recipe more healthy is use olive oil to cook the turkey chorizo and fried egg. Olive oil is a healthy fat that causes less inflammation and other health issues than oils like canola. You can also substitute avocado oil, which has the benefit of a higher heat point.

Depending on your macro goals, you can serve the turkey chorizo by itself or with a fried egg. You can also add some roasted potatoes for carbs and make a tasty breakfast in the process. Just make sure to track everything in an app like MyFitnessPal or Lose It.

I find that appropriate portions (especially of carbs) can be hard to eyeball, so weighing your food is a great way to stay within your calorie and macronutrient goals. If you’re not sure what numbers you should be hitting, DM me on Instagram and I will be happy to point you in the right direction.

Low Fat Turkey Chorizo Recipe with Fried Egg and Roasted Potatoes

Ingredients

2 pounds ground turkey

1 1/2 tablespoons crushed California peppers

1 1/2 tablespoons chili powder

4 cloves garlic, minced

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

1/4 teaspoon ground coriander

1/4 cup distilled white vinegar

2 tablespoons water

2 tablespoons olive oil

4 cooked small red potatoes (optional - check your macros)

Directions

Prep 25 mins, ready in 8 hours to cook, cook 10 to 15 minutes.

Add the ground turkey, crushed peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl. Gently toss the turkey with the seasonings until thoroughly blended. Lightly stir the seasoned ground turkey with the vinegar and water. Form the turkey chorizo mixture into patties, weighing it for protein amounts. I usually shoot for around 6 ounces per patty, but this will vary depending on your calorie and macronutrient goals. Cover the turkey chorizo patties with plastic wrap and refrigerate the meat overnight. This will give the spices a chance to flavor the turkey.

The next day, heat olive oil in a heavy skillet over medium-low heat. Pan fry the turkey chorizo patties until browned on both sides and no longer pink inside. This will take about 5 to 8 minutes. You should reach at least 165 degrees for the internal temperature.

To make a fried egg, add additional olive oil to the residual turkey fat in the pan. Heat gently. Crack an egg over the olive oil and cook until your desired doneness is reached. I like to keep the yolk a little runny so it makes a sauce when it cracks. Place the egg on top of the cooked turkey chorizo.

Optional: Serve your turkey chorizo over potatoes for some healthy carbs. Simply cut red or Yukon potatoes into bite-sized cubes. Toss them with salt, pepper, and olive oil. Spread the potatoes in one layer on a covered baking sheet and cook in a 350 degree over for about 45 minutes or until the potatoes are tender and a little crispy.