Chorizo Breakfast Bowls

Ingredients

• 4 Romas tomatoes , diced
• 0.5 cups diced sweet onion
• 0.25 cups chopped fresh cilantro
• 1 jalapeno pepper , seeded and minced
• 1 lime , juiced
• 1 teaspoon minced garlic
• 0.13 teaspoons garlic salt
• 1 , 15.5 ounce
• 3 tablespoons olive oil , divided
• 2 , 10 ounce
• salt and ground black pepper to taste
• 1 , 1 pound
• 4 eggs
• 4 avocados , peeled and sliced
• 0.25 cups crumbled Cotija cheese
• 1 teaspoon Mexican-style hot sauce , such as Valentina®

Instructions

1. 1

   Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.

2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.

3. 3

   Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.

4. 4

   Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.

5. 5

   Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.

6. 6

   Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.