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Spicy Chorizo “Migas” with Sweet Potato Noodles

Prep Time 15 minutes
Cook Time 20 minutes
Servings 3

Ingredients

  • 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

Instructions

  • 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.