Chorizo Egg & Yuca Scramble

Peel yuca by cutting off the ends, then slice the root lengthwise and peel away the thick brown skin and waxy pink layer beneath with a sharp knife. Cut peeled yuca into ½-inch cubes, removing any woody core.

Remove chorizo from its casing and crumble into bite-sized pieces. Dice the onion and bell pepper into ½-inch pieces. Mince the garlic.

Heat olive oil in a large skillet over medium-high heat. Add crumbled chorizo and cook, stirring occasionally, until browned and fat is rendered, about 5 minutes. Transfer chorizo to a plate, leaving about 1 tbsp of fat in the pan.

Add diced onion and bell pepper to the same skillet and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.

Add cubed yuca to the skillet, stirring to coat with oil. Cook over medium heat for 8–10 minutes, stirring occasionally, until yuca is tender and beginning to brown at the edges.

Return the cooked chorizo to the skillet. Pour beaten eggs over the mixture and season with salt and black pepper. Stir gently and continuously until eggs are fully set and no liquid remains, about 2–3 minutes.

Transfer scramble to serving plates or bowls. Garnish with fresh cilantro and serve immediately with hot sauce and lime wedges on the side.