Chorizo Eggs with Veggie Hash


chorizo eggs finish 2

Farmer’s markets are one of my favorite past times. In Chicago, I saw some really unique things including carrot looking radishes, purple asparagus and sunchokes. Radishes are a natural anti-inflammatory so it helps with allergies and sinus pressure. Purple asparagus are similar to purple Chinese beans in that they turn green when you cook them. It tastes the same as green asparagus but more fun!

Sunchokes were a new introduction by an old dance friend I just happened to run into on the bus ride to the market. They’re proper name is Jerusalem Artichokes though they aren’t anything like the artichokes that get steamed or turned into tasty dip. Still don’t know what I’m talking about?sunchokes Sunchokes come from the tubors of a perennial flower that’s a member of the daisy family. Think potato that’s less starchy and higher in protein. They are the perfect twist for this veggie hash.

Fresh chorizo, eggs, chipotle salsa and veggie hash! Perfect for breakfast, brunch or dinner!


1/2 bunch of radishes, sliced

1/2 bunch of asparagus (green or purple), cut in 2″ pieces

Handful of sunchokes, diced

1/4 onion, diced

1/4 lb. Chorizo

6 eggs

6 baby carrots, chopped

Jalapeno, minced

Mushrooms, sliced (optional)

Olive oil

Salt and Pepper

Homemade Salsa

1/2 avocado, optional


1. Chop veggies and toss with salt and pepper.sunchokes and purple aspargus

2. In a small skillet, add 1 tbsp. olive oil and veggies. Stir for 5 minutes then move to step 3. (Continue cooking until eggs are done.)

sunchokes 1

3. In a skillet, brown chorizo, carrots and jalapeno over medium high for about 5 minutes

chorizo cook

 and then add slightly beaten eggs. Wait 2 minutes then toss eggs until cooked.

chorizo eggs cook

4. Top veggie hash with eggs, salsa and avocado.chorizo eggs sunchokes 1

5. Enjoy! chorizo eggs finish 1

 chorizo eggs finish 3


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