Chorizo and Egg Breakfast Bowl

Name: Chorizo and Egg Breakfast Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 300 g potato (diced into ½-inch cubes); 1 pinch salt (for boiling water); 2 tbsp oil (divided); 250 g chorizo (fresh Mexican chorizo, casing removed); 100 g black beans (dried, soaked overnight and drained); 500 ml water (for cooking beans); 6 pcs egg (large, beaten); 1 pcs onion (medium, finely chopped); 1 pinch black pepper; 2 pcs garlic (cloves, minced); 1 pinch cumin powder; 1 pinch smoked paprika; 2 pcs tomato (medium, diced); 2 tbsp coriander leaves (chopped); 1 tbsp lime juice (freshly squeezed); 1 pcs avocado (sliced); 1 pcs jalapeno (thinly sliced)

RATING

4.5/5(78)

TASTE SCORE

9/10

Spicy, crumbled chorizo tossed with golden, fluffy scrambled eggs, crispy roasted potatoes, and tender black beans. This hearty breakfast bowl is packed with bold Tex-Mex flavors and comes together in under 30 minutes. Top it with creamy avocado and fresh pico de gallo for a satisfying morning meal.

PREP

10m

COOK

20m

SERVES

1 CUP

629 cal

SERVINGS

METHOD · 8 STEPS

pressure cook · ~15 min
Cook the black beans.
1.Add soaked black beans and water to a pressure cooker.
2.Pressure cook for 15 minutes or until tender.
3.Drain any excess water and set aside.
boil · ~7 min
Boil the potatoes.
1.Place diced potatoes in a large pot and cover with cold water.
2.Add a pinch of salt and bring to a rolling boil.
3.Cook for 6-7 minutes until fork-tender, then drain well.
TIPDon't overcook the potatoes — they should hold their shape when fried.
fry · ~8 min
Crisp the potatoes and chorizo.
1.Heat 1 tablespoon oil in a large skillet over medium-high heat.
2.Add boiled potatoes and fry until golden and crispy on all sides, about 6-8 minutes.
3.Push potatoes to one side, add chorizo, and break it up with a spatula.
4.Cook chorizo until browned and crumbly, 4-5 minutes, then mix everything together.
TIPLet the potatoes sit undisturbed for 2 minutes before flipping — this builds the crust.
saute · ~3 min
Bloom the aromatics.
1.Push the potato-chorizo mix to the edges of the skillet.
2.Add the remaining 1 tablespoon oil to the center.
3.Add chopped onion and minced garlic, sauté until softened (2-3 minutes).
4.Sprinkle cumin powder and smoked paprika, stir everything together.
saute · ~4 min
Scramble the eggs.
1.Pour beaten eggs over the potato-chorizo mixture in the skillet.
2.Reduce heat to low and gently fold until eggs are just set but still creamy (3-4 minutes).
3.Season with a pinch of salt and black pepper.
4.Gently fold in the cooked black beans and remove from heat.
TIPTake the eggs off heat when they still look slightly wet — residual heat will finish them perfectly.
mix · ~1 min
Make the quick pico de gallo.
1.In a small bowl, combine diced tomato, chopped coriander leaves, and lime juice.
2.Add a pinch of salt and mix well.
assemble · ~1 min
Build the bowls.
1.Divide the chorizo-egg mixture evenly among four bowls.
2.Top each bowl with fresh pico de gallo, sliced avocado, and jalapeno slices.
TIPWarm the bowls slightly so the eggs stay hot longer at the table.
serve
Serve immediately with extra lime wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the black beans overnight to ensure even, tender cooking in just 15 minutes of pressure.
2
Parboil potatoes until just fork-tender; undercooking slightly helps them crisp without falling apart.
3
For the crispiest potatoes, let them sit undisturbed in the hot oil for 2 minutes before flipping.
4
Use fresh Mexican chorizo (not cured Spanish) for the soft, crumbly texture that coats the eggs.
5
Scramble the eggs over low heat and remove them while still slightly wet; carry-over heat finishes them creamy.
6
Warm the serving bowls briefly so the eggs and beans stay hot longer during the meal.
7
Drain the cooked beans well before folding them in to avoid watering down the scrambled eggs.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tablespoon total by roasting the potatoes in the oven at 425°F (220°C) instead of frying, and use a nonstick pan for the chorizo and eggs.

high protein