Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An easy to put together chorizo breakfast bowl with a south-of-the-border flavor.


Recipe Summary

30 mins
45 mins
15 mins
4 bowls


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Pico de Gallo:


Instructions Checklist
  • Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.

  • Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.

  • Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.

  • Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.

  • Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

Cook's Note:

Cook your eggs any way you like them.

Nutrition Facts

1092 calories; protein 40.2g; carbohydrates 77g; fat 73.3g; cholesterol 291.8mg; sodium 1705.2mg. Full Nutrition