Southwestern Eggs with Chorizo
Well, I am happy to report that Roger and I have uncovered the cooktop, but the house is still cluttered with way too many boxes especially considering how little energy we have left to unpack them after the initial move. We absolutely love our new home and expect to enjoy it even more when the last box has been unpacked.
The back of our home looks out to a nature preserve which is serenely green. The kitchen dining area has the most beautiful view, and it’s been a small peaceful oasis from the boxes that surround us in the rest of the house.
The first weekend after the move, Sara, Amy, and I were sitting there when we spotted a deer with four more sauntering behind the lead deer across the back of the yard. Suddenly, one of them stopped and pooped about 25 feet dead center ahead of us. I’d never seen a deer poop before—usually, they just run quickly by. The girls and I were laughing so loudly that Roger had to come in to see what was so funny. I figure if the bluebird of paradise pooping on you is supposed to be good luck, then a deer pooping in your yard must be very good luck indeed!
Our second weekend here, as Roger and I were eating breakfast, we saw a coyote in the back yard, trotting by with a rather large animal in its jaws—breakfast to go! Judging by the size of it, I’d say lunch, too. I told Roger that I’m beginning to feel like I’m living in “The Little House on the Prairie.” I grew up a city girl, and I don’t think I saw my first deer until I was in my 30s. So, this is all quite novel to me still.
Speaking of breakfast, I probably should say a word or two about this recipe. I must confess first that I pulled it from a stash of old recipes and photos that I had squirreled (I’m still in prairie mode) away for a rainy day.
I’m a firm believer that breakfast is the most important meal of the day, and Roger and I always have a very healthy and delicious breakfast every morning. Because we try to adhere to a Zone diet for most of our meals, we usually have 3 ounces of protein with 2 cups of vegetables each and avoid starch carbs when we have the will power to do so. Sometimes we’ll “sin” and split an English muffin. Since eggs are the most common protein source for us for breakfast, we’ll have just one egg yolk (bad eicosanoids!) and several egg whites.
Depending on what else we have in the fridge, it’s not uncommon for us to have salmon and eggs or steak and eggs along with veggies. I am always on the lookout for new ways to have eggs for breakfast, and these southwestern eggs with chorizo, or “Mex breakfast” as Roger refers to it, are a nice change from the ordinary. If you like southwestern flavors, you will enjoy this belated Cinco de Mayo breakfast.
Southwestern Eggs with Chorizo
Ingredients
- 1 to 2 oz. chorizo (the more you use, the spicier it is)
- 1 egg
- 3 egg whites
- Salt, pepper, and cumin sprinkled to taste
- 1 cup arugula
- 1 cup baby spinach
- 1/2 cup black beans
- 2 green onions
- 8 to 10 cherry or grape tomatoes (fresh tomato salsa is very nice if you have it)
- 1/2 avocado
- 1 cup broccoli, optional
- 1/4 cup Monterey Jack, Pepperjack, Queso Fresco, or a Mexican blend cheese
- cilantro, chopped
- Southwestern style salad dressing or your favorite
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Directions
Sauté the chorizo in a nonstick pan until browned. Mix the egg and egg whites in a bowl and add to the chorizo. Season to taste with salt, pepper, and cumin. Since the chorizo is very spicy, Roger and I prefer to just sprinkle lightly over the mixture in the pan with each of the spices.
Arrange the arugula and baby spinach on two dinner-sized plates. Sprinkle the greens with the black beans, green onions, and tomatoes. Place the avocado to the side or you can dice it and sprinkle over the greens if you prefer. Drizzle the salad dressing over the greens. Add the egg-chorizo mixture and broccoli to the side as well. Sprinkle everything with cheese and cilantro. Serves 2.
Fran’s Notes
Other than the chorizo and eggs, you can obviously omit ingredients, substitute ingredients or increase quantities to your preference!
Source: Inspired by Curt’s Spicy Southwestern Chorizo and Eggs