This Chorizo and Egg Skillet is a savory breakfast dish, with chorizo, onion, bell pepper and eggs. Topped with feta! Keto friendly and hearty enough for dinner.
3cupsjicama, diced into 1/2 inch pieces, (if not doing Keto you can use sweet potato or regular potato)
1lb.chorizo sausage
3Tablespoonsolive oil
½teaspoonsalt
½teaspooncumin
¼teaspoonblack pepper
¾cupred onion, diced
1red bell pepper, diced
6eggs
2tablespoonscrumbled feta
Cilantro
Instructions
Place cubed jicama in a large microwave safe bowl with ¼ cup water (skip this step if using sweet potatoes). Cover with plastic wrap and microwave for 25 minutes. Drain well and set aside. Pat dry.
In a large skillet, brown the chorizo and set aside.
In a large skillet, heat the olive oil for medium-high heat. Brown the jicama in the pan.
Add the onion, ¼ cup water, and salt and pepper. Sauté until soft, about 3 minutes. Stir in cooked chorizo and bell pepper.
Make 6 wells in the mixture and crack an egg into each well. Cover with a lid and let cook until the eggs are cooked to desired consistency.