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
Ingredients
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
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- 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
Method
- 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.
- 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.
- 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.
- Add back in the meat balls and then add the tinned tomatoes, simmer for 5-6 minutes.
- 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.
- Garnish with salt, pepper and fresh coriander.