PREP TIME: 10 min

COOK TIME: 30 min

SERVES: 4

Chorizo Ingredients:

1 lb ground elk or other wild game meat

1 tbsp ancho powder

1 tbsp guajillo powder

1 tbsp garlic powder

2 tsp paprika

1 tsp cayenne

1 tsp cumin

1 tsp oregano

1 tsp coriander

1/2 tsp ground clove

Chorizo Preparation:

In a mixing bowl, combine all ingredients well. Use immediately or keep in an airtight container or food-saver bag and freeze for a later use.

4 eggs

1 cup frozen and thawed or fresh cubed sweet potatoes

1 cup russet potatoes, peeled, washed and diced large

1 green pepper, diced small

1 cup black beans, rinsed and drained

1 cup cheese, shredded Colby or cheddar

¼ cup yellow onion, chopped rough

1 tbsp olive oil

1 tsp Lowery’s salt

½ tsp salt

½ tsp pepper

¼ tsp paprika

Salsa and/or hot sauce of your choice

Sour cream

1 avocado, sliced or diced to your liking

Preheat skillet on medium and brown the chorizo for about 5-8 minutes. Set aside.

In the same skillet add the olive oil, then add the sweet and russet potatoes. Cook until just soft, about 8-10 minutes.

Add the onions and peppers. Sauté for another 5 minutes.

Add the black beans, seasonings and chorizo mix until combined with the other ingredients. Sprinkle the cheese evenly over the mixture.

Make four little pockets in the mixture and crack the eggs. Add a pinch of salt and cook eggs sunny side up or to your preference.

Serve with salsa, hot sauce, sour cream or sliced avocado and enjoy!