Well, hello December and hello you. How are you? Are you staying warm? Getting enough affection? Found a reliable go-to for chapped lips and hands yet? Read a great book recently? I welcome any and all recommendations.
In my circle, which I think of as relatively small, many people I care about are dealing with some blows of late. Lots of layoffs and general job insecurity; surgeries, scares, mobility restrictions; unwanted change / unwanted sameness; the epic sine-wave of grief whose peaks feel pointier this time of year. Both short-term and long-game worries about politics and climate, the economy and individual rights. So much! Plus the usual holiday angst, which we feel terrible about because it's supposed to be all joy and generosity and candy canes and promise, and when it's not shame shines through - maybe to remind us of our inevitable need for grace?
All that to say, I'm glad you're here and I'm glad - years overdue - that I'm finally sharing this recipe! I hope you're managing okay - maybe even thriving? And I hope you like this recipe. If you're having guests over the holidays, or were thinking about hosting a brunch but found yourself stumped by what to make, this one's good to have up your sleeve. My mom and I first tried it about a decade ago for Christmas morning brunch - a risky day to try something new but I'm so grateful we did. I've made it many times since, because it's simple, quick, and presents like a restaurant brunch entree. Because we are mostly vegetarian, I make it 100% of the time with Trader Joe's Soy Chorizo and it does not disappoint. This scramble is lovely with a side of roasted sweet potatoes and a citrus-punched, make-ahead salad or slaw. xoxo E-N
Spicy Chorizo and Black Bean Scramble
Adapted from Sunset Magazine
Yield: 6 servings
12 ounces fresh Mexican chorizo (or TJ's Soy Chorizo for excellent vegetarian option), casings removed Avocado or other neutral olive oil
Salt and pepper
1 medium onion, halved and thinly sliced
1 red or yelllow (or both!) bell pepper, cut into 1-inch strips
2 small or 1 medium tomatillo, chopped (optional, but very nice)
1 can (15 oz.) black beans, drained and rinsed
Two big handfuls of baby spinach
8 large eggs
Large handful cilantro with leaves and tender stems, torn (about 1 cup)
1/2 cup (or more) crumbled queso fresco or cotija
To serve: Tortillas, guacamole, salsa, hot sauce, limes for squeezing
Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add chorizo and break up chunks with a spoon. Keep cooking, stirring occasionally, until cooked through, about 5-8 minutes. Lower heat if the chorizo burns at all, and add a tablespoon of water if it sticks. (All chorizo is different!) Once it's cooked, spoon chorizo into a bowl and set aside.
If the pan seems dry, add another tablespoon of oil. Lower heat to medium. If there's some oil left in the pan from the chorizo, go ahead and add onion, pepper, and tomatillo, along with 1/2 teaspoon salt. Cook over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Add baby spinach, the chorizo, and black beans, and stir until spinach is wilted. Crack eggs so that they are evenly spaced throughout the pan. Sprinkle with another 1/2 teaspoon salt, plus 1/2 teaspoon pepper. Let them set for a few seconds, then use a spatula to softly scramble, folding the eggs gently into the chorizo-bean mixture. Remove from heat.
Top with cilantro and cheese and serve with tortillas, guacamole, salsa, hot sauce, and lime wedges for squeezing.
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