Sweet Potato and Egg Skillet
This skillet combines chorizo and sweet potato with aromatic spices for the perfect weeknight dinner or weekend brunch.

- Serves:
- 6
- Prep Time:
- 5 min
- Cook Time:
- 35 min
Ingredients
Nutrition Facts
- Calories
- 184
- Fat
- 8 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Sodium
- 135 mg
- Sugars
- 5 g
- Protein
- 8 g
- Fibre
- 3 g
- Carbohydrate
- 21 g
- 1 tbsp ( 15 mL ) canola oil
- 1 green onion, diced
- 1 clove garlic, minced
- 1 red pepper, diced
- ¼ cup ( 60 mL ) finely diced chorizo (1/6th of a 63 g chorizo link)
- 4 cups ( 1 L ) sweet potatoes, peeled and diced into half-inch pieces
- 1 tsp ( 5 mL ) cumin
- 1 tsp ( 5 mL ) coriander
- 6 eggs
- ¼ tsp ( 1.25 mL ) freshly ground pepper, or to taste
- 1 tbsp ( 15 mL ) fresh parsley
Instructions
-
Pour canola oil into a large non-stick pan. Cook onions, garlic, red pepper, chorizo sausage, sweet potatoes, cumin and coriander over medium-low heat for 10 minutes.
-
Cover and continue to cook until potatoes are tender. Add a small amount (2 tbsp) of water if needed.
-
Make 6 small indentations in the potatoes and crack eggs into each opening. Cook uncovered over medium heat for about 10 minutes.
-
Cover eggs and potatoes and continue to cook until eggs are set, about 15 to 20 minutes.
-
In the last two minutes of cooking and when the eggs are almost set, sprinkle with ground pepper and fresh parsley. Scoop and serve.
Notes
Leftover chorizo can be frozen.