January 11, 2018
Breakfast, Dinner, Lunch,
Pork, Pork Sausage, Eggs, Vegetables, Spinach, Mexican, Southern, 5-Minute Prep, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Brunch, Weeknight Meals, Skillet, Gluten-Free, Non-Dairy, Make it from scratch more
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"To me, this is a breakfast for dinner dish. Make sure you use Mexican chorizo (the uncooked type). Don't stir too much so that your potatoes get some nice crispiness!"
Heat a large skillet over medium-high heat. Add the chorizo to the pan. Cook 3 minutes or until browned, stirring to crumble.
Add the onion, bell peppers, salt, and black pepper; cook 3 minutes stirring occasionally.
Add the spinach; stir until the spinach wilts. Remove the sausage mixture from the pan. Set aside.
Add the oil to the pan; swirl to coat. Add potatoes; cook 8 minutes or until the bottom is crisp.
Stir in the sausage mixture.
Make 4 egg-size spaces in the pan with a spoon. Crack 1 egg into each space. Cover and cook for 4 minutes or until the egg yolks are slightly set or to your liking.
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