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    Jefferson Adams

    Mexican Eggs with Chorizo (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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.

    Canned beans are an okay substitute but Serrano chilies are small and don’t take long to roast. You can remove the seeds to reduce the heat, but the flavor from fresh roasted chilies adds a smoky dimension to the dish. Leftover rice can also be added in with the beans and chilies for added texture and filling, but to prevent the eggs from getting too dry, I would add another medium sized tomato. This is a simple recipe but serving it family style alongside a basket of tortillas creates a charming authenticity.



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    Ingredients:
    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

    Directions:
    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.

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    Where do you find Gluten Free Chorizo? I have searched online and in stores and haven't found a brand that labels their chorizo as gluten free.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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