Minutes Prep time: 30
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
9 ounces fresh pork chorizo (Mexican-style)
1 tablespoon garlic, finely chopped
1 cup red onion, diced
2 sweet potatoes, peeled & diced 1/2" (about 4 to 5 cups worth)
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons kosher salt
6 cups fresh kale, ribs removed, chopped
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Chipotle Diced Tomatoes & Chilies, drained
6 large, fresh eggs
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 196 mg | 20% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 211 mg | 70% |
| Total Fat | 14 g | 21% |
| Iron | 3 mg | 19% |
| Calories | 301 kcal | 15% |
| Sodium | 1501 mg | 63% |
| Protein | 17 g | 34% |
| Saturated Fat | 5 g | 24% |
| Sugars | 7 g | 1% |
| Vitamin C | 23 mg | 38% |
Fill a large, 4-quart stock pot with water and place on stove over medium-high heat. Bring water to a low simmer (between 160 and 180 degrees when measured with a digital thermometer).
Meanwhile, in a 12-inch non-stick skillet add crumbled chorizo and cook over medium-high heat, stirring occasionally, for about 7 to 10 minutes or until fully cooked. Drain chorizo, while reserving about 1 tablespoon of fat. Return reserved fat back to the skillet. On medium heat, add garlic and saute for about 1 minute or until fragrant and slightly browned. Add red onion, stir and saute until onions are softened (about 5 minutes). Add sweet potato, nutmeg, cumin, paprika and salt. Stir well, cover, and cook for an additional 7 to 10 minutes or until sweet potatoes are softened.
Add chopped fresh kale to sweet potato mixture. Cover and allow kale to wilt down, about 5 to 7 minutes. Once kale is wilted, add cooked chorizo, black beans and Ro*Tel. Stir, keep warm.
Crack eggs into small, individual dishes. Once water is at a low simmer, slip each egg carefully into the water and allow to cook for 3 minutes. Do not stir. Once egg whites are set and yolks are to your liking, carefully remove each egg from the water with a slotted spoon and drain on paper towels.
Divide hash mixture evenly between 6 bowls; top each serving with a poached egg. Serve immediately.
When poaching eggs., make sure eggs are very fresh. Fresher eggs are more likely to stay compact in the poaching liquid and not produce wispy threads. For an even healthier breakfast option, replace chorizo sausage with a mild turkey sausage.
Chipotle Chorizo & Sweet Potato Hash with Poached Eggs
