The original recipe for this dish was a Mexican Hash EGG bake. But I'm not that in love with eggs to want them atop my sweet potato and sausage. This is good...it's not great, but it is good. Without the eggs it's missing something, I'm just not sure what. Although it would probably taste even better with some cheese and sandwiched between a toasted English muffin.
1lb chorizo (I used bulk pork Italian sausage)
1 (14 oz) can diced fire roasted tomatoes (I used petite diced)
1 sweet potato, diced
1 yellow onion, diced
6-8 eggs
2 garlic cloves, minced
1 tablespoon fat of choice
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon dried oregano
salt and pepper, to taste
Preheat your oven to 350 degrees. Heat up a large skillet or cast iron skillet under medium heat. Add your fat and minced garlic.
When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down. Use a wooden spoon or whatever you have on hand to break up the chorizo and mix around to incorporate everything. Cover to help steam the sweet potatoes. Let cook for about 6-8 minutes or until sweet potatoes are tender.
Add your tomatoes and spices and mix together. If you are not using a cast iron skillet, pour your hash into a baking dish. Use a spoon to press into the hash where you want your eggs to go. Crack your eggs directly on top of hash. Bake for 5-8 minutes depending how runny you want your eggs.
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