Tejano Breakfast Bowl Recipe

Prepare the Eggs

In a non-stick skillet, heat olive oil over medium heat. Crack the eggs into the skillet, ensuring they don't touch. Sprinkle with salt and pepper.

Cook the Eggs

Fry the eggs for about 3 to 4 minutes or until the whites are set and the yolks are still runny. For firmer yolks, cook longer.

Cook the Chorizo

In a pan over medium heat, add the chorizo and cook until browned, about 5 minutes. Stir occasionally.

Add Aromatics

Add chopped onion and minced garlic to the chorizo. Cook for an additional 3 minutes until the onion is softened.

Mix in Beans

Add the refried beans and cumin to the pan. Stir well and cook until heated through, about 5 minutes.

Season the Mixture

Add salt to taste and mix well. Keep warm until serving.

Prepare the Potatoes

Wash, peel (if desired), and dice the potatoes into small cubes.

Cook the Hash

In a large skillet, heat olive oil over medium heat. Add potatoes, diced bell pepper, and onion. Season with salt and pepper.

Sauté the Vegetables

Cook for about 15-20 minutes, stirring occasionally, until the potatoes are crispy and golden brown.

Chop the Ingredients

Dice the tomatoes, onion, and chop the cilantro finely.

Mix the Pico de Gallo

In a bowl, combine the diced tomatoes, onion, cilantro, and the juice of the lime. Add salt to taste and mix well.

Prepare the Avocado

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

Mash the Avocado

Mash the avocado with a fork until smooth but still a bit chunky.

Add Flavor

Mix in lime juice, salt, garlic powder, and chopped cilantro. Adjust seasoning to taste.