INGREDIENTS

1 tbsp. canola oil or olive oil

1 large sweet potato, peeled and diced (or 2 regular size sweet potatoes)

1 small onion, diced

1 medium green bell pepper, diced

3/4 tsp. of salt

1/4 tsp. of pepper

3/4 tsp. of chili powder

1 tsp. of cumin

1/2 tsp. of garlic powder

1 case of Chorizo casing removed

INSTRUCTIONS

1 Heat a large pan over medium high heat. I recommend cast-iron or nonstick.

2 Add 1 Tablespoon of vegetable oil. Add sweet potato and red potato to pan sauté on medium high heat for around 12 minutes, stirring frequently until tender.

3 Add your chorizo, pepper and onion to the pan reduce the heat to medium.

4 Cook another 10-15 more minutes, still stirring frequently until well browned and vegetables are soft. 

5 While potatoes and chorizo cook bring a medium size pot of water to a boil and add one tablespoon of white vinegar and pinch of salt to it. Crack your egg into small ramekin or cup. When boiling create swirl in the water and carefully drop your egg. Cook a few minutes until egg it tender and holding together. Drain and set aside. 

6 Check potatoes and chorizo if tender turn off heat and transfer to large plate.

7 Top with crispy tortilla strips (store bought or fresh), cilantro, cotija cheese and fresh avocado. You can also add tomatoes, beans and or salsa to the dish if you like. It’s so versatile you can make it your own!

5 Serve with poached egg on top and enjoy! You may also used scrambled or a fried egg. Bon appetite!

These reheat beautifully in a frying pan.