Sweet Potato and Poblano Skillet (Print Version)
# Ingredients:
→ Skillet Ingredients
01 -
2 large poblano peppers
02 -
4 tablespoons olive oil, divided
03 -
2 large sweet potatoes, peeled and diced
04 -
12 ounces chorizo (2 6-ounce links)
05 -
1 (15-ounce) can black beans, drained
06 -
1 tablespoon cumin
07 -
1 tablespoon chili powder
08 -
1 teaspoon onion powder
09 -
Salt and pepper, to taste
10 -
4 eggs
→ Avocado Salsa
11 -
10 ounces cherry or grape tomatoes, halved
12 -
1 avocado, diced
13 -
1/4 white onion, sliced (about 1/4 cup)
14 -
Juice from 1/2 lime
15 -
1/4 cup chopped cilantro
# Instructions:
01 -
Preheat the broiler to high and position a rack at the second highest position in the oven. Arrange a baking sheet with foil and place peppers on foil. Roast peppers, turning to char each side, until the pepper is black on all sides, about 10 minutes. Remove from the oven and place in a bowl or Ziploc bag. Seal with plastic wrap and steam for 10 minutes.
02 -
In the meantime, bring the salsa together. Combine the tomatoes, avocado, lime juice, 2 tablespoons olive oil, cilantro, and onion in a small bowl. Season with a pinch of salt and pepper and stir gently until coated.
03 -
Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook the diced potatoes until golden, glossy, and very soft, about 10 minutes.
04 -
Once potatoes are soft, add the chorizo and crumble while it browns.
05 -
Peel the charred skin from the poblanos and roughly dice.
06 -
Once chorizo is completely crumbled, add the beans, poblanos, and seasonings. Mix well to combine, then season to taste with salt and pepper.
07 -
Create 4 nests in the potato mixture and crack eggs into each nest. Cover the skillet and cook until egg whites have set. Season the egg with salt and pepper.
08 -
Serve the skillet with cherry tomato salsa and extra cilantro. Store in airtight containers for up to a week; store the salsa for up to 2 days.
# Notes:
01 -
For a vegetarian version, omit the chorizo and add an extra can of beans or substitute with soyrizo.
02 -
This recipe works well for meal prep and reheats nicely, though it's best to cook fresh eggs when serving leftovers.