Is it just me or do y’all love chorizo like I do? Let’s be honest though; we can’t eat it as much as we’d like because it’s super high in fat and likely not the best lean animal protein at the grocery store. That being said, when a recipe has chorizo in it, I simply can’t pass it up! I think I’ve found a way to incorporate chorizo s a small amount while packing the dish full of flavor and spice. I am not a fan of heat but this one is just enough spicy without being over kill.
This is a dish I would picture to be served in Sante Fe or somewhere in Arizona. The sweet potatoes and peppers give it a heartiness while the chorizo kicks up the spice. The tomato and avocado cool it down (and maybe even top with some sour cream if you do dairy). I promise you won’t be disappointed with this one! It serves about 6-8 slices and keeps well in the fridge for reheated leftovers. Make it on a Sunday and meal prep for the next 1-2 days for breakfast!
- 1lb chorizo
- 1 small sweet potato, skin-on and shredded
- ¼ yellow onion, diced
- 1 small yellow bell pepper, diced
- 8 eggs
- 1 tbsp milk (non-dairy is okay)
- 2 roma tomatoes
- ½ avocado
- cilantro, for garnish
- Pre-heat your oven to 250 degrees.
- place chorizo in a large oven-safe skillet over medium heat. Break up and cook for 3-5 mins. Add in shredded sweet potatoes and diced onion and pepper. Salute for another few minutes or until veggies begin to soften.
- Whisk eggs with milk and a dash of salt. Add to skillet and let cook for 2 mins.
- Place skillet in the oven for 12 minutes and remove when the center is set and no longer jiggly.
- Top with sliced avocado and cilantro. Serve warm.