Beef, Chorizo & Sweet Potato Skillet

This paleo beef, chorizo & sweet potato skillet is a no fuss meal that is perfect for any time of the day. This simple quick dish is bursting with flavours and is a dish the whole family will love. If beef and chorizo isn’t your thing just swamp it for chicken and bacon or even leave out the meat for a delicious veggie option. 

Serves 4 portions

Cooks in 30 Minutes


Beef Balls

  • 400g Irish beef mince
  • 70g chorizo grated
  • 1 tbsp. soya (or tamari for gluten free option)
  • tbsp. chilli flakes
  • 2 tbsp. jalapeno relish or tomato paste
  • Salt and pepper


  • 1 brown onion
  • 2 garlic cloves
  • 3 tbsp. olive oil
  • 400g sweet potato skinned and grated
  • 1 tbsp. smoked paprika
  • ½ tbsp. cayenne
  • ½ tbsp. cumin
  • 2 tbsp. whole tomatoes
  • 4 eggs
  • 15g fresh coriander chopped
  • Salt and pepper


  1. Start by preparing the beef, place all ball the ingredients into a medium sized mixing bowl and using your hands, combine the ingredients then roll into 8 Balls.
  2. Prepare a large skillet over high heat, add in the beef balls and brown them off. Remove from the skillet and place to one side.
  3. Place the skillet back over a medium to high heat and toss in the onion, cooking for 2 minutes to soften and brown a little before adding the garlic, sweet potato and spices. Cook for 2-3 minutes stirring to ensure its evenly cooked.
  4. Add back in the meat balls and then add the tinned tomatoes, simmer for 5-6 minutes.
  5. Create 4 small wells for cracking the eggs into before removing the skillet from the heat and place under a grill to finish off the eggs. Timing will depend on how you like your eggs – runny, soft or hard.
  6. Garnish with salt, pepper and fresh coriander.