Chorizo and Spinach Egg Scramble
with oven-roasted oregano sweet potatoes
We love breakfast for dinner. Tonight's scramble uses chorizo, which adds great flavor to fluffy eggs. Paired with crispy roasted sweet potatoes, you have a paleo meal for champions!
Smarts: We fold in spinach for some extra veggies, but feel free to use something else like bell peppers or mushrooms!
Smarts: We fold in spinach for some extra veggies, but feel free to use something else like bell peppers or mushrooms!
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Proteins
Cuisines
Ingredients
Chorizo and Spinach Egg Scramble:
- Eggs - 8
- Cooking oil - 2 Tbsp
- Chorizo (sub Italian sausage) - 6 oz
- Baby spinach - 3 oz
- Green chiles - 2 oz
- Avocados - 1 , sliced or cubed
Roasted Oregano Sweet Potatoes (enough for 2 nights):
- Sweet potatoes - 2 1/2 lbs , chopped into 1/2" / 1.25 cm pieces
- Cooking oil - 5 tsp
- Oregano, dried - 1 tsp
Prep
- Sweet potatoes - If prepping right before cooking, get oven preheated (step #1) before returning to prep. This makes enough for tomorrow night - chop sweet potatoes into 1/2” (1.25 cm) and spread out onto a sheet pan and cover tightly with some foil.
- Eggs - Whisk with some salt and pepper.
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Make
- Preheat oven to 500F (260C).
- Cook potatoes for 10 minutes; then remove foil and toss with cooking oil, oregano, and some salt and pepper. Roast for another 10 to 12 minutes until golden and crispy.
- While potatoes roast, heat a non-stick frying pan over medium heat. Add cooking oil and then remove chorizo from casing and add to heated oil. Saute for 4 to 5 minutes.
- Add eggs to chorizo and lightly scramble for 1 to 2 minutes.
- Fold in spinach and chiles and cook until spinach is wilted. Remove from heat and season to taste with salt and pepper.
- Chop avocados. Top chorizo scramble with avocados and your favorite hot sauce! Enjoy with sweet potatoes on the side (remember to save half the potatoes for tomorrow night though!).
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