Sharing the Yum: Chorizo Breakfast Skillet
Want to know a secret? I wish I had the dedication to be vegan. I really do. But beautiful things like Chorizo sausage are a weakness I can't resist.
I know what you're thinking. What? Not bacon? Nope. Chorizo sausage. It is my weakness. It is the love of my life. It is the reason I could never give up meat.
You probably think I'm exaggerating. I probably wish I was.
A few months ago (okay... now I'm under exaggerating. These photos are from almost a year ago...) I took a peek in my fridge and saw potential for something wonderful. A serendipitous combination of ingredients--chorizo included, of course-- that would be my "wish I was vegan" downfall. And thus, at 1pm on a lazy Sunday afternoon, my new favourite guilty-pleasure breakfast skillet was born.
I felt like I needed a Sunday brunch with some personality. Luckily, I had the veggies to complement some hot Spanish-style Chorizo sausage that was waiting for something magical to be done with it. Red bell peppers, fresh tomatoes, red onions, and baby spinach were just what I needed. A little mozza didn't hurt, either (well... it would now, but that's a whole different story). I wanted something fresh, spicy, and full of flavour--and this breakfast skillet delivered.
Since first making this recipe, I have experimented with serving this skillet with different styles of hashbrowns, or just simple with toast. As amazing as the potatoes have been, nothing seems as good as the first time I made this and served it with just toast. This is the type of breakfast skillet that makes memories, folks. Not the type of breakfast that smiles for the camera.
It's ugly, but delicious.
And, in case you were wondering.... it was super easy to eat. And yes, I ate this recipe that serves two all by myself. Judge me.