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Title: Chorizo & Grits Breakfast Bowls
Categories: Pork, Squash, Grains, Cheese, Beans
Yield: 6 servings
2 ts Olive oil
12 oz Chorizo sausage; fully
- cooked, sliced
1 lg Zucchini; chopped
3 c Water
3/4 c Quick-cooking grits
15 oz Can black beans; rinsed,
- drained
1/2 c Cheddar cheese; shredded
6 lg Eggs
Pico de gallo (optional)
Fresh cilantro; chopped (optional)
In a large skillet, heat oil over medium heat. Add
sausage; cook and stir until lightly browned, 2-3
minutes. Add zucchini; cook and stir until tender, 4-5
minutes longer. Remove from pan; keep warm.
Meanwhile, in a large saucepan, bring water to a boil.
Slowly stir in grits. Reduce heat to medium-low; cook,
covered, until thickened, stirring occasionally, about 5
minutes. Stir in beans and cheese until blended. Remove
from heat.
Wipe skillet clean; coat with cooking spray and place
over medium heat. In batches, break eggs, 1 at a time,
into pan. Immediately reduce heat to low; cook until
whites are completely set and yolks begin to thicken but
are not hard, about 5 minutes.
To serve, divide grits mixture among 6 bowls. Top with
chorizo mixture, eggs and, if desired, pico de gallo and
cilantro.
Recipe by Jenn Tidwell, Fair Oaks, California
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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