Lunch: Huevos Rancheros Bowl

Breakfast for dinner is a great weekday treat. This is a quick, simple, and delicious Mexican-inspired meal packed with protein.

Ingredients

1/2 lb. fresh chorizo or hot Italian sausage
3 can black beans
1 can fire-roasted diced tomatoes
1 1/2 tsp. ground cumin
1/2 tsp. ground ancho chili powder
6 scallions
1 tbsp. fresh lime juice
4 large eggs
1/2 c. shredded cotija or Ricotta Salata cheese
1/4 c. chopped fresh cilantro
Lime wedges
1 Hass avocado

Instructions

In a large, heavy nonstick skillet over medium heat, cook chorizo until well-browned, 7 minutes, breaking up with the back of a spoon. Stir in beans. Add tomatoes with juices, cumin, and chili powder, stirring to combine. Bring to a boil, reduce heat, and simmer 8 minutes, until thickened. Remove from heat; stir in scallions and lime juice.
While beans are simmering, make sunny-side-up eggs: Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Crack each egg into a small cup, then gently slip eggs into skillet and cook over medium-low heat 1 minute. Cover skillet and cook about 5 minutes, until white is set.
Spoon chorizo mixture into 4 bowls and sprinkle evenly with cheese. Place an egg on top of each serving; season eggs with salt and pepper. Garnish each with cilantro, a lime wedge, and avocado slices, if desired.

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