I know most of us don't make the time to have a real breakfast, so let's make up for it with breakfast for dinner. Soyrizo is a flavorful non-meat alternative to chorizo, and I promise the meat-eaters won't be able to tell the difference. Then use our special roasting vegetable technique for quick and crunchy weeknight potatoes.
Place potatoes in a sheet pan and then cover tightly with foil. Bake for 10 minutes on top rack.
While potatoes are cooking, heat a skillet over medium heat. Add in 1 tbs. (15 ml) cooking oil and then diced onions to heated oil with a dash of salt. Saute for ~3 minutes, until softened. Add in soyrizo (remove from casing). Saute for another 3 minutes. Remove from skillet.
Return skillet back to heat and add remaining tablespoon of oil. Add in eggs and then lightly scramble until you get them to the consistency you want. Remove from heat.
After potatoes have steamed for 10 minutes, take them out and toss with olive oil, paprika, and a generous sprinkle of salt. Roast for another 10 to 15 minutes uncovered, giving them a shake midway through.
Warm tortillas according to package instructions. Spoon eggs and soyrizo into warmed tortillas. Top with avocado, sour cream, and hot sauce. Enjoy potatoes dipped in ketchup or drizzled with hot sauce.