Chorizo Breakfast Bowl Delight

Ingredients 0/16

Step 1

Blend together the tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and a pinch of garlic salt in a bowl. Take about half a cup of this fresh pico de gallo and stir in the black beans. Cover both bowls and pop them in the fridge to chill while you cook.

Step 2

Heat two tablespoons of olive oil in a large skillet over medium heat. Toss in the sweet potatoes, season with salt and pepper, and cook, stirring now and then, until they’re nicely browned and crispy—this usually takes around 15 to 20 minutes.

Step 3

At the same time, cook the chorizo in another skillet over medium heat. Break it up as it cooks, and keep going until it’s browned and cooked through, which should take about 10 minutes.

Step 4

Once the chorizo and sweet potatoes are ready, divide them into four bowls along with the black bean and pico mixture. Add slices of avocado and sprinkle some Cotija cheese on top.

Step 5

Now, warm a nonstick pan over medium heat and add the last tablespoon of olive oil. Crack the eggs into the pan and cook for about a minute until the edges start to turn opaque. Cover the pan, turn the heat down to low, and let the eggs cook until the whites are set and the yolks are done just how you like them—usually 4 to 6 minutes.

Step 6

Place an egg on top of each bowl, then serve everything with extra pico de gallo and a splash of hot sauce if you like a little heat. Enjoy!