Eggs with Chorizo, Beans, and Crispy Tortillas
Flavor-packed chorizo is a go-to when I want to add some excitement and spice to a meal. For an easy yet interesting brunch (or brunch for dinner if you prefer) this Mexican-inspired skillet delivers a combination of that perfectly spiced chorizo with tender pinto beans and runny yolked eggs. For a bit of crunch it also includes some freshly made tortilla chips to top it off. The rest of the toppings are up to your discretion but it’s hard to go with just about anything.
Ingredients
- 2 tbsp neutral oil such as canola or vegetable
- 1 corn tortilla cut in half and cut into strips
- Salt and pepper
- 5 oz Mexican pork chorizo
- 1 15-oz can pinto beans drained and rinsed
- 2 eggs
- Cotija cheese, cilantro, avocado, and hot sauce as desired for serving
Instructions
- Heat oil in a large skillet over medium heat. Add tortilla strips and cook about 1 minute per side or until browned and crisp. Remove to a paper towel lined plate and sprinkle with salt.
- Add chorizo to skillet and cook for 4-5 minutes until browned. Add pinto beans to the skillet and toss together with chorizo.
- Spread chorizo and beans into an even layer and make two wells for eggs. Reduce heat to low, crack eggs into wells, and sprinkle with salt and pepper. Cover pan and cook for 2-4 minutes until egg whites are set but yolks are still runny.
- Divide beans and chorizo amongst plates or bowls and top with eggs and crispy tortillas strips as well as any other desired toppings.