Happy Superbowl Sunday! And wow, happy February (how is it already February?!)
Today, I bring you a Superbowl-friendly brunch recipe – it’ll keep you satiated until the big Superbowl festivities later tonight. Seriously, when I first had this for breakfast around 11pm, I wasn’t hungry until about 4pm.
Plus, it’ll keep you fueled while you’re running around, picking up last-minute ingredients for those football shaped cookies!
Okay, so this one’s a biiit of a stretch – it’s not exactly “migas,” because I’m not replacing the tortilla strips with anything.
Basically, “migas” is originally a Portuguese/Spanish dish that’s also a favorite with Tex-Mex cuisine. I had migas for the first time while on a business trip in San Antonio, Texas (which, by the way, is one of the most charming cities in the country!)
This Tex-Mex version consisted of scrambled eggs, peppers, onions, chorzio and tortilla strips. I remember ordering extra salsa and pretty much didn’t take a moment to breath while I inhaled that breakfast.
To Inspiralize this dish, I simply took out the tortillas and instead, I’ve put this scramble over sweet potato noodles.
The sweetness in the sweet potatoes works wonders with the spiciness of the chorizo for an epic breakfast meal.
If you really wanted to make this more like the original, you could add the sweet potato into the skillet while you scramble the eggs, so everything combines together. Drizzle a little pico de gallo on top, add some sliced avocado and you’re on your way to pure breakfast joy!
I contemplated adding cheese to this dish (like a habanero pepper jack), but once I tasted how outstanding it was without, I decided to omit. However, if you’re a cheese-lover and you’re not trying to manage that waistline, add it in!
Plus, I’m a big proponent on the weekends of the “eat like a king for breakfast, a prince for lunch and a pauper for dinner” mantra.
Also, most chorizo is naturally spicy, so if you aren’t a fan of spicy, omit the jalapeno in this recipe! I love spicy, so I’m biased when I write these recipes. Hey, at least I warned ya!
Cheers to more spiralized breakfasts, right?!
Do you like to spiralize for breakfast?
Nutritional Information & Recipe
Spicy Chorizo “Migas” with Sweet Potato Noodles
- 1/2 tablespoon extra virgin olive oil
- 1 large sweet potato peeled, Blade C, noodles trimmed
- ¼ teaspoon garlic powder
- salt and pepper to taste
- ½ pound chorizo links decased (about 2)
- 1 small onion diced
- 1 large red bell pepper diced
- 2 teaspoons minced jalapeno if you don’t like spicy, omit
- ¼ teaspoon paprika
- 1 teaspoon oregano
- 6 eggs beaten
- 1 tablespoon chopped cilantro
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with garlic powder, salt and pepper. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until potato noodles are cooked to al dente. Set the noodles aside in three plates and cover (with tinfoil or a plate) and then add the chorizo to the skillet, crumbling with a wooden spoon.
- Cook the chorizo until browned, about 7 minutes. Set aside, using a slotted spoon. Immediately add in the onions, bell pepper and jalapeno. Season with paprika, oregano and salt and pepper and cook for about 3 minutes or until vegetables soften. Then, add in the cooked chorizo and the eggs. Cook until the eggs are scrambled.
- Divide the chorizo-egg mixture on top of the sweet potato noodles. Garnish with cilantro and serve immediately.