Chorizo Black Beans and Eggs

Earlier this week I posted my recipe for Chorizo Black Beans and Rice... a delicious side dish or even a meal in itself...  I actually made it as a base for eggs... it made a terrific brunch... hearty and delicious.

This makes a terrific weekend breakfast.

I will repost the recipe with added instructions for the eggs to make it easier for you... along with a few tips for making the eggs...

 

TIPS

You will probably need to drain off some of the fat that renders when cooking the chorizo... depending on how fatty your chorizo is.... just don't drain it all off... you will need some for the onions and garlic.

You can usually find chorizo in the supermarket... Mexican chorizo comes in plastic casings... looks like orangey hot dogs... just snip the end and squeeze out the chorizo into your skillet.

I seasoned the dish with my Fajita seasoning... make your own... don't bother with the commercial stuff... it's easy and you know exactly what's in it... click here for the recipe.

I used plain diced tomatoes.. but if you want to add some kick... use a can of Rotel Tomatoes.

You can top this with eggs cooked however you like them... fried, poached or baked ... all make a great topping...

If you bake the eggs like the recipe will tell you .. keep in mind the baking time is approximate... it will depend on how you like your eggs... runny yoke ... or not.... AND the skillet or baking dish you use.... I made one in my small cast iron skillet and because of the heavy metal skillet the eggs cooked in 10 minutes... it took longer in a small baking dish.. so keep an eye on them and take them out when they're done to your liking.

I also added shredded Mexican blend cheese on top... totally delicious!

This makes a great camping dish.. instead of baking eggs.. fry eggs in a separate skillet and place over a serving of Chorizo Black Beans and Rice... still sprinkle with cheese... it may not melt but it will still taste as good!

This was super easy to make.. I hope you try it!

Recipe:  Chorizo Black Beans and Eggs

All you need:

4 links of chorizo

1 medium onion, chopped

2 gloves garlic, finely chopped

1 can Hunts Diced Tomatoes

1 cup uncooked Minute Rice

1 cup chicken broth

1 can black beans, drained and rinsed

1 tablespoon Fajita seasoning

Eggs

Shredded Mexican cheese

All you need to do:

Preheat the oven to 400 degrees F.

To make the Chorizo Black Beans and Rice base:

Remove the chorizo from the casing and cook in a large skillet, over medium high heat until cooked through.  Drain off all but about a tablespoon of grease or if you prefer.. drain it completely off and add 1 tablespoon olive oil to the skillet. 

Add the onions and cook for about 2 minutes... then add the garlic and cook until onions are soft... do not brown... lower the heat if necessary and stir frequently.

Add the rice and mix well... cooking for a few minutes.  Add the canned tomatoes, chicken broth, black beans and Fajita seasoning.  Stir well... place the lid on the skillet and cook for about 8 minutes until the rice is cooked... stirring occasionally.

To assemble and finish the dish:

Scoop a layer of the mixture into a small cast iron skillet or a small individual baking dish.  Make a well in the center and break an egg (or two if desired) into it.

Place in the preheated oven and bake until eggs are just about at your desired doneness... generously sprinkle the shredded cheese over the eggs and return to the oven until eggs are cooked and cheese is melted. 

Serve immediately.