These delicious baked eggs with chorizo and sweet potato cook in a skillet and finish in the oven, resulting in perfectly set eggs and soft yolks. Made with shredded (not cut) sweet potatoes and spicy Mexican chorizo, this perfectly seasoned brunch recipe is ready in 35 minutes and requires just one pan.
For more egg recipes, try these scrambled eggs and zucchini, this peppers and eggs sandwich, or these Italian potatoes and eggs.
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Quick Look: Baked Eggs with Chorizo and Sweet Potato
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 15 minutes
🕒 Total Time: 35 minutes
👥 Servings: 4
📊 Calories: ~321 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop and oven-based
👩🍳 Main Ingredients: Eggs, chorizo, sweet potatoes
⭐ Difficulty: Easy-Cook the chorizo, sweet potatoes, and eggs in one pan
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Why You'll Love Baked Eggs with Chorizo and Sweet Potato
Everything cooks in one pan: No fumbling between pans here, and no excessive cleanup.
Nutritious: Sure, there's sausage (chorizo), but this recipe is also packed with protein and beta-carotene.
Shredded, not cut, sweet potatoes: Unlike a potato hash, these sweet potatoes are shredded and cook in virtually no time, nicely absorbing the flavors of the chorizo and other spices.
What are Baked Eggs with Chorizo and Sweet Potato?
Baked eggs with chorizo and sweet potato is a simple one-pan recipe made with spicy Mexican chorizo and shredded sweet potatoes, topped with sunny-side-up eggs.
The shredded sweet potatoes cook in no time at all and absorb the flavors of the spicy chorizo, with dashes of garlic powder and smoked paprika added for good measure.
Unlike shakshuka, this egg recipe has no tomato sauce, and unlike hash, there are no diced potatoes, resulting in an almost melt-in-your-mouth texture and a sweet-savory flavor. Perfect for brunch or a hearty breakfast!
For more delicious one-pan recipe ideas, check out my rustic Italian sausage and potatoes, vinegar chicken and potatoes, or creamy potatoes and artichokes.
Jump to:
- Quick Look: Baked Eggs with Chorizo and Sweet Potato
- Why You'll Love Baked Eggs with Chorizo and Sweet Potato
- What are Baked Eggs with Chorizo and Sweet Potato?
- Key Ingredients
- Variations & Substitutions
- How to Make Baked Eggs with Chorizo and Sweet Potato
- Pro Tips
- Baked Eggs with Chorizo and Sweet Potato FAQs
- Related Recipes
- Baked Eggs with Chorizo and Sweet Potato
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Mexican Chorizo: Unlike Spanish chorizo, the Mexican variety nearly dissolves in the pan and really infuses the sweet potatoes.
- Sweet Potatoes: The sweetness of these potatoes pairs nicely with the spicy chorizo.
- Smoked Paprika: This gives a hint of smokiness to round out the flavors.
Variations & Substitutions
➢Replace the granulated garlic and smoked paprika with a teaspoon of chorizo seasoning. You can also use it in these chicken quesadillas.
➢Use Spanish chorizo instead, adding it at the same time you would add the Mexican chorizo. Spanish chorizo comes cooked, so you only need to heat it through before proceeding with the next steps.
➢Sprinkle grated cheese over the cracked eggs, such as Monterey Jack or a Mexican cheese blend. These eggs and mozzarella do a good job of marrying eggs and cheese.
➢Include other veggies, such as peppers and onions. Cook them down before adding the shredded sweet potatoes.
How to Make Baked Eggs with Chorizo and Sweet Potato
Step 1: Sauté the white parts of the scallions in olive oil until soft, then add the chorizo and cook for 5 minutes.
Step 2: Stir in the shredded sweet potatoes, smoked paprika, garlic powder, and salt. Cook for 3 minutes to coat the potatoes with the other flavors.
Step 3: Make four small wells in the shredded sweet potatoes, and crack an egg into each one. Season with salt and pepper.
Step 4: Place the pan in the oven, and bake at 350°F for 10-12 minutes, just until the eggs are set. Top with the green scallions.
Pro Tips
➢Shred more sweet potatoes than you'll need: You can freeze the remainder for another time. When you want to make this recipe again (and you will!), you'll have even less to do thanks to ready-made shredded potatoes.
➢Create wells in the sweet potatoes that are smaller than the eggs: This will help the eggs cook up on the thicker side.
Baked Eggs with Chorizo and Sweet Potato FAQs
In the case of baked eggs, the whites and yolks should be fully set, but the yolks should still have a bright yellow/orange color and a slight "jiggle" to them. The yolks should look runny just beneath their thin layer of film.
No, Mexican chorizo is raw and must be fully cooked before consuming. It's soft and is often sold ground, so it cooks quickly.
The easiest way is to use a food processor fitted with a shredding disk. You can also shred it using the large holes of a box grater.
You can prepare this recipe up to Step 4 in the recipe card beforehand. Chill the cooked chorizo and sweet potatoes, reheat gently on the stovetop, then add and cook the eggs.
Refrigerator: Although best eaten fresh, you can store leftovers in an airtight container in the fridge for up to 2 days.
Freezer: I don't recommend freezing these potatoes and eggs.
Reheat: Warm through in the oven, covered, on low heat. You can also reheat in the microwave.
Related Recipes
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Baked Eggs with Chorizo and Sweet Potato
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 scallions sliced (separate the white and green parts)
- 5 ounces Mexican chorizo (Note 1)
- 4 cups sweet potatoes peeled and shredded (2-3 medium potatoes)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 4 large eggs (Note 2)
Instructions
- Preheat the oven to 350℉.
- Heat the oil over medium-low to medium heat in a large, oven-safe, non-stick pan. Add the white part of the sliced scallions and cook until softened, stirring often. Add the chorizo and cook for 5 minutes, stirring occasionally.
- Add the shredded sweet potatoes and season with the smoked paprika, garlic powder, and salt. If the potatoes look a little dry, add up to 1 tablespoon of olive oil. Cook them for about 3 minutes, stirring frequently.
- Make 4 wells in the sweet potato mixture. Crack one egg into each well and sprinkle each with salt and pepper.
- Place the pan in the oven, uncovered, and bake for 10 minutes until the eggs are just set. If they look underdone, bake for another 2 minutes. Watch carefully so they don't overbake.
- Garnish with the sliced green scallions and serve. Enjoy!
Notes
- Be sure to use an oven-safe pan; you'll be transferring it to the oven to bake the eggs.
Nutrition
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This recipe is so easy to make, and it tastes so delicious! It's both sweet and smoky and makes an excellent breakfast/brunch.