I saw a version of this in a Rick Stein book, my take is to make it a bit more protein based so I’ve made a chorizo, poached egg and sweet potato breakfast rather than something you have with tortillas.
Only 303 calories
Serves
2
Cooking time
20 mins
Ingredients
2 plum tomatoes, diced
1 sweet potato peeled and diced into 1 cm cubes (about 150g)
Chorizo sausage, 50g
2 cloves garlic, chopped
1 red chilli chopped
Handful of chopped baby spinach
1/2 tsp smoked or sweet paprika
Optional – chipolte chilli flakes
1 tsp olive oil
Method
Prepare the food as per the list of ingredients, this won’t take long and being prepared will save a lot of hassle.
Put a non stick pan on a low heat and add the chorizo. There is plenty oil in the sausage so a low heat will allow it to come out without burning it.
After roughly a minute add the olive oil, sweet potato and a pinch of salt, turn up to a medium heat. Give this a good mix to coat the potato with the oils.
The mix should begin to brown a little, keep an eye on it and after 2-3 mins add the garlic and fry for another minute. Add the tomoato’s chilli and paprika, turn to a low heat and cover for a further 10-15 mins until the sweet potato is soft.
Boil a small pan of water and add 2 tsp salt and a tbls of vinegar (any will do) this helps the poached egg form.
When there is a rolling boil turn down to a good simmer and swirl the water round a little. Carefully crack and lower the eggs into the water and leave alone.
Depending on how you like them they will take 4-5 mins, i think for me 4 is fine, takes a bit of playing around with.
Now add the chopped spinach to the chorizo mix for a min and plate into bowls. Remove the eggs from the pan with a slotted spoon and pat dry them on kitchen paper.
Your chorizo poached egg, and sweet potato breakfast bowl is ready to kick start the day Mexico style.
You can find the rest of my week 1 diary here