Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 8 oz (225g) spicy chorizo, casing removed and diced
  • 1 medium yellow onion, diced
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 4 large eggs
  • 1 tbsp (15 ml) milk or cream
  • Pinch of salt and pepper
  • Fresh cilantro or parsley, chopped (optional)
  • Hot sauce, to taste (optional)
  • Avocado slices (optional)

Instructions:

  1. Dice the chorizo, onion, sweet potatoes, and bell pepper. Mince the garlic.
  2. Heat olive oil in the skillet over medium heat. Add chorizo and cook until browned and crispy, rendering the fat. Remove chorizo from skillet and set aside, leaving rendered fat in the pan.
  3. Add onion, sweet potatoes, and bell pepper to the skillet with the chorizo fat. Season with salt, pepper, smoked paprika, and oregano. Cook, stirring occasionally, until the sweet potatoes are tender and lightly browned (about 15-20 minutes).
  4. Stir in the minced garlic and cooked chorizo to the skillet. Cook for 1 minute more, until fragrant.
  5. Make four wells in the sweet potato mixture. In a separate bowl, whisk the eggs with milk, salt, and pepper. Pour into the wells.
  6. Either cook on the stovetop, covered, until the eggs are set to your liking (about 5-7 minutes). OR, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 5-7 minutes, or until the eggs are set.
  7. Garnish with fresh cilantro or parsley, hot sauce, and avocado slices (if using). Serve immediately.