This is my husband's favorite breakfast. It's a little spicy and full of vegetables. Melissa's brand soy chorizo (soyrizo) uses non-gmo soy and is very affordable. Trader Joe's also makes a good one.
2 tsp. extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 package soy chorizo
2-3 c. diced potatoes, fresh or frozen
2 c. bell peppers (any color), diced
1 tsp. paprika
1/2 tsp. sea salt
1/8 tsp. black pepper
1 Tbsp. tomato paste
1/2 c. vegetable broth
1/2 c. cilantro, minced
Heat the oil in a large skillet, preferably cast iron. Add the soy chorizo and break it up with your spoon a little and then add the onion and saute until the onion is softened, about 5 minutes. Add the garlic, potatoes, and
all of the spices. Toss to coat and continue to saute
to cook the potatoes, about 5 more minutes, stirring frequently.
2) Add the peppers and saute for an additional 5 minutes.
3) Add the tomato paste and vegetable broth. Stir the tomato paste to dissolve it and deglaze the pan. Let it cook for just a couple of minutes to thicken the sauce a bit.
4) Turn off the heat and add the cilantro and toss to incorporate.
This serves about 4 and is good garnished with avocado slices or guacamole.