If you’re like me and you always try to make something exciting for breakfast, this recipe is for you. I was tired of the regular combinations of sausage, egg, bacon, toast, etc. and wanted to make something exciting and delicious. A rule I like to keep when it comes to making breakfast is that it can’t be too complicated. I mean, it’s breakfast it’s the first meal of the day and if anyone asks me to do something complicated it’s too much too early. Plus, complicated usually means time-consuming and I don’t want to wait for hours for breakfast to be ready.
This recipe is super filling, full of complex flavors that work together to wake up your palate and get your body fueled for the day. There is plenty of room for customization, but if you’re just starting out with this style of food, you won’t be disappointed if you stick to the recipe.
The Details
This recipe feeds 2 – 4 depending on the serving size.
Including prep time, this takes about 25 minutes to come together.
The Ingredients
- 9 oz tube of Mexican-style chorizo (I prefer beef, but use what you’d like!)
- 16 oz can of refried beans (or make your own!)
- 4 eggs
- 1 package queso fresco
- Crema
- Tortilla chips – I find white corn is best
- 8 oz mozzarella cheese or queso chihuahua
- 16 oz salsa verde (pre-made salsa is fine here, but it’s really easy to make your own tomatillo salsa ahead of time.)
- 1 small can of diced green chiles
- Garlic powder
- Onion powder
- Black pepper
- Salt
- Paprika
The Equipment
- Skillet with lid
- Saucepan
- Spatula
The Steps
Step One – Heat the Salsa & Beans: Simply add the salsa to a small saucepan and heat over low heat, stirring frequently to distribute the heat and prevent burning. You can heat the beans in a separate saucepan or warm them in the microwave. Set aside and keep the salsa and beans warm until all ingredients are ready.
Step Two – Cook the Chorizo: Preheat your skillet over medium heat. Add chorizo and smash until fully flattened against the pan. Stir the chorizo every minute or so and cook for about 7 minutes. Remove from pan and set aside.
Step Three – Cook the Eggs: In the same pan you cooked the chorizo, reduce the heat to medium-low. Add a small amount of olive oil and add eggs directly to the pan. Season to taste with garlic powder, onion powder, paprika, pepper, and salt. Cover the pan with the lid and let the eggs sit for 2 – 3 minutes. You want the whites to be firm and the yolk runny. These eggs are sunny-side up but feel free to cook them however you like. While the eggs are cooking, you can get started on step four.
Step Four – Plate the Chips: Add a handful of chips to the saucepan with the salsa and stir to coat. Remove to a plate and sprinkle with mozzarella cheese. Add a couple of spoonfuls of beans on top before adding a couple of spoonfuls of chorizo.
Step Five – Finish the Dish: When the eggs are ready, use a spatula to remove them from the pan and add them on top of the chips. Drizzle with crema, more salsa, and a spoonful of diced green chiles. Finish by crumbling some queso fresco over the top. Enjoy while hot!