Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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.