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Chorizo Breakfast Bowls
Chorizo Breakfast Bowls
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a flavorful breakfast bowl with chorizo, sweet potatoes, black beans, eggs, avocado, and fresh pico de gallo for a zesty twist on a classic dish.
Ingredients:
  • 4 Roma tomatoes, diced
  • 0.5 cup diced sweet onion
  • 1 jalapeno pepper, seeded and minced
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • 0.125 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
  • 1 (1 pound) ground chorizo sausage
  • 4 avocados, peeled and sliced
  • 0.25 cup crumbled Cotija cheese
  • 1 teaspoon Mexican-style hot sauce (such as Valentina®)
Instructions:
  • In a bowl, mix together tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt. Separate 1/2 cup of the pico de gallo into a second bowl and mix in black beans. Cover both bowls and refrigerate.
  • In a large skillet over medium heat, sizzle sweet potatoes in 2 tablespoons of olive oil until golden and crunchy, about 15 to 20 minutes. Season with salt and pepper to perfection.
  • Cook the chorizo in a separate skillet over medium heat, stirring occasionally, until it is browned and fully cooked, which should take about 10 minutes.
  • Divide the flavorful combination of cooked chorizo, sweet potatoes, black beans, and avocado evenly into 4 bowls. Top with a generous sprinkle of Cotija cheese for a delicious finishing touch.
  • Preheat a nonstick skillet over medium heat with the remaining 1 tablespoon of olive oil. Crack eggs into the pan and cook until the edges are opaque, about 1 minute. Cover and simmer on low heat until whites are cooked through and yolks reach your preferred level of firmness, 4 to 6 minutes.
  • Garnish each bowl with a fresh egg on top and serve with additional pico de gallo and hot sauce on the side.

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