4 Serves
35 Mins
Boil the sweet potatoes in a pot of water for 10-15 minutes until the skins are soft. Drain, peel, and cut the potatoes into small cubes.
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Vitamin E
1 mg / 15 mgVitamin K
186 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
111 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
1381 mg / 4,700 mgSodium
1424 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Coat a large skillet with cooking spray and brown the chorizo over medium heat until fully cooked. Remove the chorizo and set aside on a plate.
Reduce heat to medium-low, add one tablespoon of canola oil to the skillet, and sauté the cubed sweet potatoes with smoked paprika, salt, and black pepper. Cover and cook for 8-10 minutes until tender, then remove from the skillet.
Add the remaining canola oil to the skillet, sauté the garlic for 30 seconds, then add the mushrooms, cumin, salt, and black pepper. Cook for 5 minutes until the mushrooms are browned.
Return the chorizo and sweet potatoes to the skillet, stir to combine, and create four wells in the mixture. Crack an egg into each well and fry until the whites are set and the yolks reach your desired doneness.
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