Chorizo & Sweet Potato Breakfast Skillet

Instructions

1. 1

   Peel and dice the sweet potato into 1/2-inch cubes. Finely chop the onion and bell pepper. Remove the casing from the chorizo.

   ~5 min
2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until tender and slightly browned.

   ~10 min
3. 3

   Add the chopped onion and bell pepper to the skillet with the sweet potatoes. Cook for another 5 minutes until the vegetables are softened.

   ~5 min
4. 4

   Push the vegetables to one side of the skillet. Add the chorizo to the empty side and cook, breaking it up with a spatula, until browned and cooked through.

   ~5 min
5. 5

   In a separate bowl, whisk the eggs with salt and pepper. Pour the whisked eggs over the entire skillet and scramble gently until cooked through.

   ~3 min
6. 6

   Stir in the chopped cilantro. Serve hot directly from the skillet.

   ~2 min