Who doesn’t like breakfast for dinner? Growing up, that was always a treat that my brother and I loved, and this one-pan dish brings it to the next level! You’re going to love the balance of the spicy chorizo, bright tomatoes, earthy sweet potatoes, and rich eggs!
I do make a note in this recipe to bake this until the eggs are cooked to your preference. If you like your egg yolks on the runnier side, I wouldn’t bake this any longer than 12 minutes. If you like a hard-cooked yolk, then go up to 15 minutes.
This dish is hearty enough on its own, but if you’re looking for something handheld, this makes a perfect filling for a breakfast burrito. Just add a touch of cheese and your favorite salsa, and you’re good to go!
Sweet Potato Chorizo Skillet
8 oz Mexican chorizo
2 TBSP olive oil
2 large sweet potatoes, diced into 1/2” cubes
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 10-oz can diced tomatoes and chiles, drained
4 eggs
Chopped parsley to garnish
Preheat oven to 350. Place a cast-iron skillet on medium heat, and cook the chorizo, stirring occasionally, until evenly browned. Remove the chorizo to a bowl lined with paper towels to drain off the excess grease. Pour the olive oil into the pan, and toss in the sweet potatoes and onions. Cook and stir occasionally until the onions are tender and the sweet potatoes start to brown, about 7 minutes. Add in the garlic and the canned tomatoes and chiles; cook and stir until the extra liquid evaporates. Make 4 small, shallow wells in the sweet potato mixture, and crack an egg into each well. Put the skillet in the oven, and bake for 10-15 minutes, until the eggs are cooked to your preference. Remove from the oven, top with the chopped parsley, and serve.
Serves up to 6.
Hapanese Cuisine 