Chorizo Breakfast Skillet My Familys OnePan Brunch - EPPYC

Ingredients

• 1 tablespoon olive oil (15 ml)
• 8 ounces chorizo, casing removed and crumbled (225g)
• 1 medium yellow onion, diced (about 1 cup) (approx. 150g)
• 1 red bell pepper, seeded and diced (about 1 cup) (approx. 120g)
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups) (approx. 400g)
• 1 teaspoon smoked paprika (5 ml)
• 1/2 teaspoon garlic powder (2.5 ml)
• 1/4 teaspoon cayenne pepper (optional, for extra kick!) (1.25 ml)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish (3g)
• 4 large eggs
• Salt and pepper to taste