Chorizo & Sweet Potato Egg Skillet

🧂 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

• 1 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.
• 2 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.
• 3 Finish the dish by topping everything with chopped green onions.

Nutrition Info