- 3 tablespoons extra-virgin olive oil, divided
- 1 large sweet potato, cut into 1/4- to 1/2-inch dice (about 3/4 pound)
- Kosher salt and freshly ground black pepper
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 2 tablespoons minced fresh sage leaves
- 4 warm soft corn tortillas (use 8 tortillas and double them if using store-bought machine-made tortillas)
- 1 lb. ground chorizo
- 4 large eggs
- 2 tablepoons Mexican-style crema (see note)
- Hot sauce, to taste
- 1 large radish, thinly sliced
- Chopped fresh cilantro leaves
- 1 lime, cut into wedges
- Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add sweet potato, season with salt and pepper, and cook, stirring and tossing frequently, until softened and lightly browned on all sides, about 8 minutes. Add garlic and sage and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a bowl, cover, and keep warm.
- Wipe out skillet. Heat over medium-high heat and add chorizo, breaking into crumbles and cooking until browned. Add to sweet potato mixture.
- Wipe out skillet again and add remaining tablespoon oil. Heat over medium-high heat until shimmering and swirl to coat. Add eggs, season with salt and pepper and fry until whites are just set but yolks are still runny, about 2 minutes.
- Meanwhile, place tortillas on a warm serving dish and divide sweet potato mixture evenly between them. Top each with a fried egg. Drizzle with crema and hot sauce, garnish with radishes and cilantro, and serve immediately with lime wedges.
*Recipe adapted from Serious Eats.