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Chorizo & Sweet Potato Skillet Eggs

Chorizo & Sweet Potato Egg Skillet

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2-3 1x
  • Category: Breakfast
  • Method: Skillet


  • 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
  • 90100 g / about 3 oz chorizo (raw or cured, we’ll be cooking it anyway), peeled and diced into cubes
  • 46 eggs
  • A little extra salt and pepper
  • 1 spring onion/scallion, chopped (for finishing)


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

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