Peruvian Sweet Potato and Chorizo Scramble

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.

Push the sweet potatoes to one side of the skillet. Add the crumbled chorizo to the other side and cook for 5-7 minutes over medium heat, breaking it up with a spoon, until browned and cooked through.

Stir in the diced red onion with the chorizo and sweet potatoes. Cook for an additional 3 minutes, until the onion softens.

In a small bowl, whisk the 4 large eggs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Pour the whisked eggs over the sweet potato and chorizo mixture in the skillet. Cook for 3-5 minutes, stirring gently, until the eggs are set but still slightly moist.

Remove the skillet from the heat and stir in the 1/4 cup of chopped fresh cilantro. Serve immediately.