Sweet Potato and Chorizo Hash with Fried Eggs (Gluten-Free)

Ingredients

• 2 medium Sweet Potatoes
• about 225 g Chorizo
• 1 medium Onion
• 1 medium Bell Pepper
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 4 Eggs
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 1.27 cm cubes. Remove the about 225 g of chorizo from its casing and crumble it. Dice the 1 medium onion and the 1 medium bell pepper into 1.27 cm pieces. Mince the 2 cloves of garlic.
2. 2Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat, around 190°C.
3. 3Add the cubed sweet potatoes, diced onion, and diced bell pepper to the hot skillet. Cook, stirring occasionally, for 10 to 12 minutes, or until the sweet potatoes are fork-tender and have light browning.
4. 4Add the crumbled chorizo and minced garlic to the skillet with the vegetables. Continue to cook, stirring frequently, for another 5 to 7 minutes, or until the chorizo is fully cooked through and has turned a deep brown color.
5. 5Season the hash mixture with the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Stir to combine evenly.
6. 6While the hash is finishing, heat a separate non-stick skillet over medium heat, around 175°C. Carefully crack the 4 eggs into the skillet and cook until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
7. 7Divide the sweet potato and chorizo hash evenly among four plates. Top each serving with one of the fried eggs and sprinkle with the 2 tablespoons of fresh cilantro.

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