Spanish-Style Sweet Potato & Chorizo Breakfast Skillet
10min
20min
1
422
Chef's Note
For the best texture, don't overcook the sweet potatoes in the microwave - they should be just tender enough to pierce with a fork but will finish cooking in the skillet. This technique ensures they get crispy edges rather than becoming mushy.
Tags
Ingredients
1 medium (150g) sweet potato
2 oz lean chicken chorizo
1 tsp olive oil
1/2 medium red bell pepper
1/4 medium onion
2 cloves garlic
1/2 tsp smoked paprika
1/4 tsp cumin
1 large egg
2 large egg whites
1 tbsp fresh parsley
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Peel and dice the sweet potato into 1/2-inch cubes. Place in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 4 minutes until slightly tender but not fully cooked.
- 2
While the sweet potato is cooking, dice the red bell pepper and onion. Mince the garlic cloves.
- 3
Heat a 9-inch cast iron skillet over medium heat. Add 1 tsp of olive oil.
- 4
Add the diced onion to the skillet and sauté for 2 minutes until translucent.
- 5
Add the diced red bell pepper and minced garlic, cooking for another 2 minutes until fragrant.
- 6
Remove the casing from the chicken chorizo if necessary and crumble it into the skillet. Cook for 3-4 minutes, breaking it up with a wooden spoon until browned.
- 7
Add the partially cooked sweet potato cubes to the skillet. Sprinkle with 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine.
- 8
Cook the mixture for 5-6 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.
- 9
Using a spoon, create two small wells in the mixture. Crack 1 whole egg into one well. Pour the 2 egg whites into the other well.
- 10
Cover the skillet and cook for 3-4 minutes until the eggs are set to your preference.
- 11
Garnish with 1 tbsp fresh chopped parsley before serving.
Nutrition Information (per serving)
422
26g
47g
14g
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