Recipes

Sweet Potato and Egg Skillet

This skillet combines chorizo and sweet potato with aromatic spices for the perfect weeknight dinner or weekend brunch.
Serves 6
Prep Time 5 min
Cook Time 35 min

Ingredients

  • 1 tbsp canola oil
  • 1 green onion, diced
  • 1 clove garlic, minced
  • 1 red pepper, diced
  • ¼ cup (60 mL) finely diced chorizo (1/6th of a 63 g chorizo link)
  • 4 cups sweet potatoes, peeled and diced into half-inch pieces
  • 1 tsp cumin
  • 1 tsp coriander
  • 6 eggs
  • ¼ tsp (1.25 mL) freshly ground pepper, or to taste
  • 1 tbsp fresh parsley

Instructions

  • Step 1

    Pour canola oil into a large non-stick pan. Cook onions, garlic, red pepper, chorizo sausage, sweet potatoes, cumin and coriander over medium-low heat for 10 minutes.

  • Step 2

    Cover and continue to cook until potatoes are tender. Add a small amount (2 tbsp) of water if needed.

  • Step 3

    Make 6 small indentations in the potatoes and crack eggs into each opening. Cook uncovered over medium heat for about 10 minutes.

  • Step 4

    Cover eggs and potatoes and continue to cook until eggs are set, about 15 to 20 minutes.

  • Step 5

    In the last two minutes of cooking and when the eggs are almost set, sprinkle with ground pepper and fresh parsley. Scoop and serve.

Nutrition Facts

Per serving
Calories184
Fat8 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate184 g
Fibre3 g
Sugars5 g
Protein8 g
Sodium135 mg