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Southwest Chorizo Breakfast Bowl

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Breakfast
Southwest Chorizo Breakfast Bowl
Ingredients
  • 4 Roma tomatoes, diced
  • 1/2 cup diced sweet onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • 1/8 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
  • salt and ground black pepper to taste
  • 1 (1 pound) ground chorizo sausage
  • 4 eggs
  • 4 avocados, peeled and sliced
  • 1/4 cup crumbled Cotija cheese
  • 1 teaspoon Mexican-style hot sauce (such as Valentina®)
Instructions
1
Combine the diced tomatoes, chopped onion, fresh cilantro leaves, sliced jalapeno, a squeeze of lime juice, minced garlic, and garlic salt in a bowl; mix everything together thoroughly. Transfer half a cup of the prepared pico de gallo mixture to another bowl and stir in cooked black beans. Cover both bowls with a lid and refrigerate them until ready to serve.
2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced sweet potatoes and sprinkle with salt and pepper to taste. Cook and stir constantly until they turn golden brown and crispy, taking about 15 to 20 minutes.
3
Meanwhile, cook the chorizo in a separate skillet over medium heat until it's browned and cooked through, taking around 10 minutes.
4
Divide the cooked chorizo, roasted sweet potatoes, black bean mixture, and diced avocado among 4 bowls. Sprinkle a generous amount of crumbled Cojita cheese on top.
5
Heat another nonstick skillet over medium heat. Add the remaining 1 tablespoon of olive oil to the pan. Crack eggs into the pan and cook until the outer edges become opaque, about 1 minute. Cover the skillet with a lid and reduce the heat to low. Cook until the whites are set and the yolks reach your desired level of firmness, taking about 4 to 6 minutes.
6
Place an egg on top of each bowl and serve with a generous helping of the prepared pico de gallo mixture and hot sauce on the side.