I’ve been neglecting my blog lately. I’ve been super busy with all the joys in my life and frankly struggling with balance. It is the ‘off season’ with my marathon club so I’ve been trying out some new workouts and scaling back on the running a bit. I’m a huge creature of habit and while I’m enjoying the ride during this time I’m not in a groove yet. Turns out managing my family, keeping up with my fitness and cooking three squares a day is a lot of work! Adding the blog on top of that and well, let’s just say I may have run out of steam a little. Not to worry though, I haven’t forgotten about it yet!
I recently saw a you tube clip of a guy eating raw chorizo on Tosh.0. Yeah, it was pretty gross, I won’t even post the link because if you want to see something like that you can seek it out for yourself. It did get me thinking that chorizo may not be the best thing I could be eating. What exactly goes into chorizo anyway? The ingredient list on most chorizo packages is full of things I don’t normally eat. I don’t keep it in the house but it is a common menu option at many of the restaurants I frequent for breakfast and I do often indulge. Who doesn’t like a scramble with chorizo or a chorizo taco? Well, in Houston, TX it is a local favorite.
So I was shopping at my local Central Market grocery store and ta-da…they had a new product line, Mulay’s sausages. They even have a chorizo. The sausage is gluten-free, hormone and antibiotic free, nitrate free, soy, msg, dairy and sugar-free and free of any artificial colors and flavors. All varieties are made within these parameters although I have never tried the other flavors. I will soon though. So I guess you want to know what I made with it? Here it is!
Baked Eggs with Sweet Potato and Chorizo
(Can you tell I like baked eggs yet?)
1 small sweet potato, shredded (I used the steel blade of my Cuisinart, 30 seconds tops)
1 green onion
2 ounces Mulay’s chorizo (more or less to your preference)
Salt to taste
Avocado and salsa for garnish
Pre-heat oven to 350 degrees.
Heat a pan to medium heat, brown chorizo and crumble into small pieces. Add the sweet potato and onion, cook until the potato is tender, season with salt to taste. Transfer the potato and chorizo mixture to two small ramekins (mine are 2 ounces I think, would work better in larger ones). Make two little ‘wells’ in the potato mixture and crack the two eggs on top, sprinkling a pinch of salt on the eggs. Place in the oven and bake until the whites are set on the eggs, approximately 10 minutes. Garnish with salsa, avocado or whatever you like! Diced tomato, fresh green onions or even a bit of cheese would be great! Using the pretty ramekins, I feel, make this dish fun and even pretty enough for entertaining.