No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Mexican Eggs with Chorizo (Gluten-Free)


The finished Mexican eggs with chorizo. Photo: CC-nyaa_birdies_perch

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.

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

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



3 Responses:

 
Ann Trejo
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
13 Jan 2011 10:55:28 PM PDT
This recipe sounds great! I can't wait to try it!

 
Oscar
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
30 Sep 2011 2:15:34 PM PDT
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.

 
tracey
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Aug 2012 7:10:37 AM PDT
Me, too! This recipe calls for removing the casing, but then the chorizo is contaminated.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Wish we could see her follow up studies from the last 5 years.

Thank you, Awol cast iron stomach. It's really hard to tell which ingredient(s) is the wrong one for me. I think I'll eliminate all additives as much as possible because they are unhealthy anyway and then if that doesn't work I'll eliminate corn and dairy, too.

Has anyone ever experienced issues with Bob's Red Mill products? I've noticed that their products are not certified gluten free or at least that's my assumption after reading the packages.

Odd. And I wonder why she thinks she doesn't have Celiac? But her little experiment does show that some people may be going over board with new and separate pots, etc

Interesting article. I do wonder how she was 'misdiagnosed' though and how she came to the conclusion she wasn't celiac.