American · Breakfast
Chorizo and Egg Breakfast Bowl
Fresh Mexican pork chorizo is crumbled and fried until crisp, then folded through soft scrambled eggs. The bowl is built over seasoned pinto beans and topped with avocado, queso fresco, salsa, and cilantro. Warm corn tortilla strips add crunch, with a squeeze of lime to finish.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
1150Calories
63gProtein
91.8gFat
24.9gCarbs
4.4gSugar
9.5gFiber
3054mgSodium
582mgChol
31.8gSat Fat
875mgPotassium
342mgCalcium
4.2mgIron
1.8mcgVitamin B12
18mgVitamin C
gluten-free
high-fiber
protein-rich
low-carb
spice-route
hidden-gems
breakfast-smoothies
gluten-free
breakfast
Instructions
1
Prep
Remove the chorizo casing and crumble the meat, beat the eggs with salt, and slice the avocado in half.
2
Fry
Heat oil in a skillet over medium-high heat, fry the tortilla strips 2 minutes until golden and crisp, then transfer to paper towel.
3
Crisp
Add crumbled chorizo to the skillet over medium heat and cook 6 minutes, breaking it up, until deep red and crisp at the edges.
4
Scramble
Push chorizo aside, add pinto beans over medium heat 2 minutes, pour in the eggs, and stir on medium-low 3 minutes until just set.
5
Plate
Spoon the chorizo, egg, and bean mixture into a bowl with avocado, then top with queso fresco, salsa, tortilla strips, cilantro, and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh Mexican pork chorizo, casing removed
- 44 large eggs
- 1 cup180g cooked pinto beans, drained
- 11 avocado (150g)
- 2 oz56g queso fresco
- 22 small corn tortilla (60g), cut into strips
- 6 tbsp90g tomato salsa
- 4 tbsp4 tbsp cilantro
- 44 lime wedges
- 2 tsp2 tsp olive oil
- a pinch of salt
