Source: Sunset Magazine
Yield: 6 servings
- Fresh Mexican chorizo, casings removed: 12 oz.
- Extra virgin olive oil: 1 tbsp
- Medium onion, halved and thinly sliced: 1
- Red bell pepper, cut into 2-inch pieces: 1
- 15-ounce can lima or butter beans, drained and rinsed: 1
- Large eggs: 3
- Salt and pepper to taste
- Cilantro with leaves and tender stems, chopped: 2 Cups
- Crumbled queso fresco or other mild white cheese: 1/2 cup
- Corn tortillas, warmed: 8
- Hot sauce
Cook chorizo in a large frying pan over high heat, breaking up chunks with a spoon and stirring occasionally, until cooked through, about 6 minutes (to keep it from sticking, you may beed to add a little water and turn down the heat). With a slotted spoon, lift chorizo from any oil and put in a bowl; set aside.
Add enough oil to pan to make about 2 tbsp. fat. Add onion and pepper and cook over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Return chorizo to pan and stir in beans.
With a wooden spoon, make a well in the center. Crack eggs into well, sprinkle with salt and pepper, and let cook undisturbed 15 seconds; then use a spatula to softly scramble. Fold eggs into the chorizo-bean mixture. Top with cilantro and cheese and serve with tortillas and hot sauce.