Chorizo Egg Breakfast skillet #BrunchWeek

• Meat

  • 1/2 lb Chorizo

• Produce

  • 1 tsp Ancho chili pepper
  • 1 Bell pepper
  • 1/2 cup Mushroom, slices
  • 1/2 Onion, medium
  • 1 tsp Oregano, fresh
  • 3 cups Red potatoes
  • 2 sprigs Rosemary

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Worcesteshire sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Chabot white oak cheddar

Found on brunchnbites.com

Description

Ingredients

• 3 cups of cubed red potatoes
• 1 tsp ancho chili pepper
• 1 tbs olive oil
• 2 sprigs rosemary
• 1 tsp chopped fresh oregano
• Salt
• Pepper
• ½ lb chorizo, remove casing
• ½ medium onion, cubed
• 1 bell pepper (I use ½ red, ½ orange)
• ½ cup mushroom slices
• 1 tbs worcesteshire sauce
• 1 tbs brown sugar
• 3 eggs
• Chabot white oak cheddar

Directions

• In a bowl, combine potatoes, chili pepper, olive oil, rosemary, oregano, salt and pepper. Coat well.
• Heat a pan and cook potatoes over medium high for about 20 minutes. Set aside.
• Heat a pan over medium heat. Add onion and cook for 2-3 minutes.
• Add chorizo in single layer, cook for 2-3 minutes.
• Add bell pepper and mushrooms, cook for 2-3 minutes.
• Add in worcesteshire sauce, brown sugar, and potatoes. Mix everything together.
• Create three mini craters on the pan and crack eggs, one into each hole.
• Add salt and pepper to taste. Cook until eggs are set.
• Remove from heat and add shredded cheddar cheese on top.