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Chorizo Breakfast Bowls

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Chorizo Breakfast Bowls

Directions

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Ingredients :

  • 4 Roma tomatoes
  • diced
  • ½ cup diced sweet onion
  • ¼ cup chopped fresh cilantro
  • 1 jalapeno pepper
  • seeded and minced
  • 1 lime
  • juiced
  • 1 teaspoon minced garlic
  • ⅛ teaspoon garlic salt
  • 1 (15.5 ounce) can black beans
  • rinsed and drained
  • 3 tablespoons olive oil
  • divided
  • 2 (10 ounce) bags frozen sweet potatoes
  • salt and ground black pepper to taste
  • 1 (1 pound) ground chorizo sausage
  • 4 eggs
  • 4 avocados
  • peeled and sliced
  • ¼ cup crumbled Cotija cheese
  • 1 teaspoon Mexican-style hot sauce (such as Valentina®) (Optional)
  • Methods :

  • 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.
  • 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.
  • Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
  • Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
  • 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.
  • Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.
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