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Dinner recipe · from the recipe book

Chorizo-Spiced Potato Breakfast Bowls with Eggs

Crispy cumin-paprika roasted potatoes topped with soft-scrambled eggs, smoky black beans, fresh pico and a cool lime-cilantro yogurt sauce.

Chorizo-Spiced Potato Breakfast Bowls with Eggs

Ingredients

  • 4½ small800 gRed potatoescut into 3/4-inch cubes
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp3 gChili powder
  • ¾ tsp4 gSalt
  • 8 large400 gEggs
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 2 medium250 gTomatoesdiced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 lime, juiced44 gLime juice
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 clove3 gGarlicgrated
  • 1 whole201 gAvocadosliced
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the potato with two-thirds of the olive oil, the cumin, paprika, chili powder, half the salt and the black pepper. Spread in one layer.
  3. Roast the potatoes 30–35 minutes, flipping halfway, until crisp and golden.
  4. While the potatoes roast, make the pico: mix the tomato, red onion, jalapeño, half the cilantro and half the lime juice in a bowl.
  5. Make the yogurt sauce: stir the Greek yogurt, garlic, the remaining lime juice, the remaining cilantro and a quarter of the salt; thin with a splash of water if needed.
  6. Warm the black beans in a small saucepan over medium-low heat for 5 minutes, stirring now and then.
  7. Whisk the egg with the remaining salt. Heat the remaining olive oil in a nonstick skillet over medium-low, add the egg and stir gently until softly set and cooked to 160°F (71°C).
  8. Divide the potatoes among four bowls, then top each with the eggs, black beans, pico and avocado.
  9. Spoon the yogurt sauce over the bowls and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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