YOUR SOLIN GENERATED RECIPE
Chorizo and Egg Skillet with Roasted Potatoes
Skillet-roasted potatoes and spicy turkey chorizo tossed with crisp bell peppers and topped with perfectly set eggs for a savory, protein-packed start to your day.
INGREDIENTS
1 cup Yukon Gold potatoes
4 oz ground turkey chorizo
3 large eggs
0.5 cup red bell pepper
0.25 cup yellow onion
0 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the extra virgin olive oil in a large cast-iron skillet over medium heat.
Add the diced Yukon Gold potatoes to the skillet and cook, stirring occasionally, until golden brown and tender, approximately 10 to 12 minutes.
Add the ground turkey chorizo, diced yellow onion, and red bell pepper to the skillet, breaking up the meat with a wooden spoon.
Sauté the mixture until the chorizo is fully cooked through and the vegetables have softened, about 5 to 7 minutes.
Use the back of a spoon to create three small wells in the hash and carefully crack one egg into each well.
Cover the skillet with a lid and cook for 3 to 4 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from heat, season the entire skillet with sea salt and black pepper, and garnish with freshly chopped cilantro before serving.