Prep time: 10 min
Cook time: 25 min
Ingredients: 3 cups jicama (diced into 1/2 inch pieces, (if doing Keto you can use sweet potato or regular potato)); 1 lb. chorizo sausage; 3 Tablespoon olive oil; ½ teaspoon salt; ½ teaspoon cumin; ¼ teaspoon black pepper; ¾ cup red onion (diced); 1 red bell pepper (diced); 6 eggs; 2 tablespoons crumbled feta; Cilantro

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chorizo egg skillet - Chorizo and Egg Skillet

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Prep Time 10

Cook Time 25

Servings 5

Ingredients

3 cups jicama diced into 1/2 inch pieces, (if doing Keto you can use sweet potato or regular potato)
1 lb. chorizo sausage
3 Tablespoon olive oil
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon black pepper
¾ cup red onion diced
1 red bell pepper diced
6 eggs
2 tablespoons crumbled feta
Cilantro

Instructions

Place cubed jicama in a large microwave safe bowl with ¼ cup water. 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 and let cook until the eggs are cooked to desired consistency.
Top with feta and cilantro if desired.