Mexican Breakfast Recipe

Prepare the Ingredients

Start by chopping the chorizo into small pieces. If using fresh cilantro, chop it finely. Set aside.

Heat the Beans

In a small saucepan, heat the black beans over medium heat until warmed through. Add a pinch of salt and stir well. Once heated, reduce to low to keep warm.

Cook the Chorizo

In a non-stick skillet over medium heat, add the chopped chorizo. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is cooked through and slightly crispy.

Add the Eggs

Crack the eggs directly into the skillet with the chorizo. Season with salt and black pepper. Cook for an additional 3-5 minutes, or until the eggs are cooked to your desired doneness.

Warm the Tortillas

While the eggs are cooking, warm the corn tortillas in a separate skillet over medium heat for about 1-2 minutes on each side until pliable.

Plate the Dish

On a plate, serve the chorizo and eggs alongside a generous scoop of the warmed black beans. Add warm corn tortillas on the side.

Garnish (optional)

If desired, sprinkle chopped cilantro over the dish and serve with lime wedges on the side for squeezing over the eggs.