Chorizo & Sweet Potato Egg Skillet

eatdrinkpaleo.com.au

Kathleen Moncrieff

2 tablespoons olive oil

1 medium sweet potato, peeled and diced into small cubes

½ medium red capsicum/bell pepper, diced into cubes

½ teaspoon salt

90 to 100 g / about 3 oz chorizo (raw or cured, we’ll be cooking it anyway), peeled and diced into cubes

4 to 6 eggs

A little extra salt and pepper

1 spring onion/scallion, chopped (for finishing)

Directions at eatdrinkpaleo.com.au

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