Mexican Chorizo Eggs
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Mexican Chorizo Eggs
Recipe by Brent Draper
Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins
Ingredients
3 tomatoes
Sourdough, to serve
1 small brown onion, chopped
4 chorizo sausages, mince mixture only
1 jalapeno, chopped
1 tsp Coles ground coriander
1 tsp Coles ground cumin
1 can red kidney beans, drained and rinsed
1 can chopped tomatoes
1 cup Coles Real Chicken stock
1 lime, cut into wedges
4 eggs
Coriander, to garnish
Norco sour cream
Coles sea salt, to season
Coles black pepper, to season
Squeaky Gate extra virgin olive oil
Method
In a large pan over medium heat, place the tomatoes, chopped onion, and jalapeno to slightly char. Transfer to a food processor and blitz until smooth.
In the same pan, drizzle a bit of olive oil and add the chorizo mince. Stir constantly, then add the red kidney beans.
Pour in the tomato mixture, canned tomatoes, and the crumbled chicken stock cube. Reduce the mixture by half.
Crack the eggs into the mixture, cover the pan with a lid, and cook until the eggs are set.
Serve the chorizo and eggs in bowls with sourdough, sour cream, coriander, and a squeeze of lime.
