- 2 chorizo links
- 2 sweet potatoes
- 2 eggs
- 1 scallion
- 1 small sweet pepper
- 2 cloves of garlic
- olive oil
- créme fraiche
- salt / pepper
Boil sweet potatoes, cube & let rest. Grill links of chorizo on grill pan, cut on a thin bias & let rest.
Saute black beans, garlic, scallions in a drizzle of olive oil. Add cubed sweet potato & sliced chorizo. Add seasoned poached eggs, Pico de Gallo and a dollop of créme fraiche before serving.
Pico de Gallo:
- 2 med. tomatoes, diced
- 1 small red onion, diced
- 1 jalapeno, seeded & diced
- half-bunch cilantro, chopped
- juice of 2 limes
- sea salt
Toss tomatoes, onion, jalapeno, and cilantro in a small bowl. Add lime juice and salt to taste.
Note:
• The chorizo & sweet potatoes will be prepped ahead of time & briefly described.
• On-air segment can focus on the sauteing stage & poaching of eggs.
• Pico de Gallo will also be prepped ahead of time... its main ingredients can be described/shown in small glass bowls.
Courtesy: Eggshell Bistro and The Chef's Academy
