Mexican Chorizo and Sweet Potato Skillet

Ingredients

• 150g Mexican chorizo, sliced
• 200g sweet potato, diced
• 1 red bell pepper, sliced
• 1/2 onion, diced
• 2 eggs
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• salt and pepper
• fresh cilantro

Method

1. Heat 1 tbsp oil in a skillet; cook chorizo until browned and cooked through (71°C/160°F), remove and set aside.
2. Add remaining oil and sauté sweet potato for 8-10 minutes until starting to soften.
3. Add bell pepper, onion, cumin and paprika; cook for 5 minutes.
4. Return chorizo to pan and stir through.
5. Create two wells in the mixture and crack eggs into them; cover and cook until eggs reach desired doneness (3-4 minutes).
6. Garnish with fresh cilantro.