Chorizo Breakfast Bowls
Description
Try these breakfast bowls with chorizo, sweet potatoes, black beans, eggs, avocado, and homemade pico de gallo for a zesty south-of-the-border flavor.
Ingredients
•
4 Roma tomatoes, diced
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1/2 cup diced sweet onion
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1/4 cup chopped fresh cilantro
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1 jalapeno pepper, seeded and minced
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1 lime, juiced
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1 teaspoon minced garlic
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1/8 teaspoon garlic salt
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1 (15 1/2 ounce) can black beans, rinsed and drained
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3 tablespoons olive oil, divided
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2 (10 ounce) bags frozen sweet potatoes
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salt and ground black pepper to taste
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1 (1 pound) ground chorizo sausage
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4 eggs
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4 avocados, peeled and sliced
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1/4 cup crumbled Cotija cheese
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1 teaspoon Mexican-style hot sauce (such as Valentina®)
Directions
1
Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3
Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4
Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5
Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6
Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.