This egg skillet with chorizo and sweet potatoes is a perfect dish for weekend breakfast or brunch, or as a quick weeknight dinner. It’s inspired by my travel through Spain, where eggs are often served over fried potatoes with either jamon or chorizo.
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet potato peeled and diced into small cubes
- 1/2 medium red capsicum bell pepper, diced into cubes
- 1/2 teaspoon salt
- 90-100 g chorizo 3 oz. raw or cured, we'll be cooking it anyway, peeled and diced into cubes
- 4-6 eggs
- A little extra salt and pepper
- 1 spring onion/scallion chopped (for finishing)
Instructions
- Heat a large skillet/frying pan over medium-high heat. Add the olive oil and sweet potatoes, spreading the cubes evenly on the pan. Cook for 3 minutes, until crisp and golden brown and turn the potatoes over. At this stage, add the peppers, salt and the diced chorizo and stir through. Cook over medium-high heat for 10-12 more minutes, stirring a few times or until the sweet potato is nice and soft.
- Make a few wells in the mixture for the eggs. Crack the eggs and season them with a little extra salt and pepper if you like. Cover with a lid and cook for 2-3 minutes or until the eggs are cooked to your liking. Covering the pan with a lid speeds up the cooking, but if you don't have one, just cook the eggs for a little longer. You can also scramble the eggs through.
- Finish the dish by topping everything with chopped green onions.
Notes
Nutritional information is calculated using Spanish chorizo and 4. Actual macros may vary depending on if you use raw or cured meat, and if you choose to add more eggs.
Nutrition
Calories: 485kcal | Carbohydrates: 26g | Protein: 21g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 355mg | Sodium: 771mg | Potassium: 582mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17659IU | Vitamin C: 42mg | Calcium: 90mg | Iron: 3mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved