Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1/2 large red onion (chopped)
  • 2 garlic cloves (minced)
  • 1 1/4 teaspoons salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 6 ounces Spanish chorizo (cured spiced pork sausage, cut into 1/4 inch cubes)
  • 1 1/2 pound sweet potatoes (peeled and cut into 1/4 inch cubes)
  • 9 large eggs
  • 3/4 cup plain Greek yogurt
  • 1 cup finely shredded Manchego ( or extra sharp white Cheddar cheese)
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot sauce
  • pinch salt (to taste)

Instruction

  • Preheat oven to 400°F. Lightly spray or grease a 13- by 9-inch baking pan or dish.
  • Heat oil in a 12-inch heavy skillet (I used cast iron) over medium-high heat.
  • Add red onion, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and cook about 6 minutes, or until the onions are softened, stirring occasionally.
  • Add the chorizo and cook another 4-5 minutes, or until starting to brown.
  • Reduce heat to medium, then stir in sweet potatoes and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 10-12 minutes.
  • Remove from heat and transfer to a large bowl to cool slightly.
  • In a large bowl, whisk together the eggs, Greek yogurt, cheese, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the mixture into the prepared pan.
  • Sprinkle chorizo and sweet potato mixture over eggs (some pieces will stick out).
  • Bake about 18-22 minutes, or until the eggs are set.
  • Cool slightly in the pan, then cut into about 1 or 1 1/2 inch cubes. (about 24 total servings)
  • Can be served warm or at room temperature with optional dipping sauce.