I like to think of eggs as a “chameleon food;” dress them up any which way you’d like, and they make an excellent breakfast, lunch, or dinner. The same goes for this spicy
Mexican spin on ordinary sausage and eggs.
4 large eggs
½ pound chorizo sausage, casings removed
1 ½ cups cooked black beans
2 Serrano chilies, roasted and chopped
1 large diced tomato
1 sliced avocado
1 small diced red onion
¾ cup queso fresco, crumbled (can substitute Monterrey or pepper Jack)
¼ cup chopped cilantro
Warmed corn tortillas
Brown chorizo and onion for 5-10 minutes in a 12-inch frying pan, breaking up sausage with spoon into desirable bites. Drain and reserve 2-3 tablespoons of the fat in the pan.
In the same pan, add black beans and chilies and cook over medium heat until gently simmering. Return chorizo and onions back to the pan.
Using the back of a ladle or large spoon, gently press 4 wells and crack and egg into each, leaving yolks intact. Reduce heat to medium-low, cover and cook 4-5 more minutes.
Top with crumbled cheese, tomato, avocado slices and cilantro. Serve with tortillas.
- Articles linking to this article: Spanish-style Egg and Potato Omelette (Gluten-Free)