Chorizo & Sweet Potato Egg Skillet

This egg skillet with chorizo and sweet potatoes is a perfect dish for weekend breakfast or brunch, or as a quick weeknight dinner. It’s inspired by my travel through Spain, where eggs are often served over fried potatoes with either jamon or chorizo.

📝 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. 1Heat 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. 2Make 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. 3Finish the dish by topping everything with chopped green onions.