I’m not sure when we all just agreed that if you slap an egg on it, its a breakfast food, but I’m here for it! I used @vitalfarms new “restorative” pasture-raised eggs, produced using regenerative farming practices. The more I learn about regenerative farming, the more I want to contribute to the movement! Have you heard of regenerative farming?
3/4 lb ground chorizo (or your preferred breakfast sausage)
1/4 cup bone broth (I used @epicbar)
1 medium sweet potato
1 red bell pepper
1 tbsp olive oil (I’m using @kosterina)
1 can black beans
4 eggs (I used @vitalfarms)
Salt and pepper to season
Preheat your oven to 425
Cut your sweet potatoes into 1/2in thick pieces and your bell pepper into 1in pieces. Drizzle with oil and season with salt and pepper. Roast for 25 minutes, flipping once halfway through.
Roll your ground chorizo into balls slightly smaller than a golf ball.
Add a drizzle of olive oil to a skillet and heat over medium high.
Add your chorizo “meatballs” in a single layer and cook for 3 min, allowing the meatballs to get a nice sear.
Flip them and sear for another 3 min. Flip and sear for another 3 min so that three sides of the sausage are seared.
Turn the heat to medium-low and add 1/4 cup bone broth to the skillet, stirring the sausage in the bone broth.
Cover and cook for 5 min, allowing the sausage to absorb the bone broth. Add more broth as needed if the pan starts to dry out.
While the sausage is cooking, add your black beans to a small pot and heat over medium-low. Season with about a 1/2 tsp salt and pepper.
Once the sausage has cooked, remove the pan from the heat for 30 seconds to allow it to cool slightly and reduce the heat to low.
Add a drizzle of olive oil, crack your eggs into the pan, and cover. There should still be juices from the chorizo and bone broth – this will infuse your eggs with even more flavor!
Cook 2-2 1/2 min until the whites are set and the yolks are still runny.
Once all your elements have cooked divide between 2 bowls, garnish, serve, and ENJOY!
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