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


Recipe Summary

15 mins
30 mins
45 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

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
i dont like the cheese or hot sauce Read More
Rating: 5 stars
Made this for dinner for my wife and daughter. They were over the moon. Used turkey chorizo to lower the calories. Potatoes can be used for sweet potatoes. Going to be a weekly go to instead of taco Tuesday. Great recipe. Read More