Mexican Brunch Skillet
Mexican Brunch Skillet W. Sweet Potatoes, Chorizo, Aubergine & Runny Eggs
Servings 5
Calories 159kcal
Ingredients
- 1 large aubergine
- 2-3 sweet potatoes
- 2 red onions
- 3-4 cloves of garlic
- 90 g chorizo
- 400 ml organic chopped tomatoes
- 2 tbsp tomato paste
- 400 ml vegetable broth
- 1 tbsp red wine balsamic
- 2 tsp ground cumin
- ½ tsp cinnamon
- A pinch of strong chill (or more)
- 5 organic eggs
To serve
- 2 ripe avocados
- Goats cheese or creme fraiche
- Fresh herbs eg. parsley or coriander.
- Lime
- Tabasco
Instructions
- Chop chorizo, onions and garlic and saut © in a large skillet for a couple of minutes. Rinse sweet potatoes and aubergine and cut these into smaller dices. Add them to the pan and saut © for additional 5 minutes. Add the broth, chopped tomatoes and all of the remaining ingredients. Put on a lid and let it simmer for 10-15 minutes – until the potatoes are almost tender.
- Then crack in all of the eggs – put on the lid again for about five minutes until the eggs have set but the yolks are still runny.Serve the dish in the skillet and top it with fresh herbs, avocado slices, lime and goats cheese.
Nutrition
Calories: 159kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 11mg | Sodium: 421mg | Potassium: 449mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13168IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg