Description
A hearty and flavorful breakfast bowl combining spicy chorizo, tender sweet potatoes, sautéed onions and bell peppers, topped with perfectly cooked eggs and a drizzle of salsa or hot sauce. This dish offers a satisfying mix of protein and vegetables, perfect for a nutritious start to your day.
Ingredients
Scale
Protein
- 8 oz fresh chorizo
- 4 large eggs
Vegetables
- 2 medium sweet potatoes (about 2 cups diced)
- 1 medium onion, diced
- 1 cup bell peppers (red or yellow), diced
Others
- 2 tbsp olive oil
- Salsa or hot sauce (to taste)
Instructions
- Prepare Sweet Potatoes: Wash, peel, and dice the sweet potatoes into bite-sized cubes, setting them aside for cooking.
- Cook Chorizo: Heat a large skillet over medium heat and cook the chorizo for 5-7 minutes until it turns browned and crispy, rendering its flavorful fat.
- Sauté Vegetables: Add diced onion and bell peppers to the skillet with the chorizo and sauté for another 4-5 minutes until the vegetables are fragrant and slightly softened.
- Cook Sweet Potatoes: Stir in the diced sweet potatoes along with a splash of water to help steam. Cover the skillet and cook for 10-15 minutes until the sweet potatoes are tender yet have some crispy edges.
- Cook Eggs: While the sweet potatoes finish cooking, fry or scramble the eggs in a separate pan to your preferred doneness.
- Assemble Bowls: Divide the sweet potato and chorizo mixture among bowls, top with the cooked eggs, and drizzle with salsa or hot sauce to taste. Serve immediately.
Notes
- You can substitute turkey chorizo for a leaner option.
- For a spicier kick, add diced jalapeños when sautéing the onions and peppers.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stovetop.
- Adjust the number of eggs per bowl based on appetite or preference.
- Using olive oil helps keep the dish flavorful with healthy fats.
