Gordon’s Mexican Breakfast

Make the sauce: In a large skillet over high heat, add the Chorizo (4 oz) and cook until the fat begins to render.

Add the Zucchini (1), Red Bell Pepper (1), and Yellow Onion (1) to the chorizo in the pan. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and stir to combine. If the pan seems dry and your chorizo does not render enough fat, add Olive Oil (1 Tbsp) to the pan to coat the vegetables and help them to cook. When vegetables are cooked, reduce heat to medium heat.

Add the Fresh Cilantro (2 Tbsp) and Hot Sauce (2 Tbsp) to the pan and stir to combine.

Add the Canned Chopped Tomatoes (3 Tbsp) and finish with Lime (1) zest. Continue cooking until the vegetables have softened and the mixture has thickened.

Cook the black beans: In a small skillet over medium heat, add the Olive Oil (2 Tbsp). Once the oil is shimmering, add the Black Beans (1 can) and cook until slightly crispy on the outside and soft on the inside. Season with Kosher Salt (to taste).

Fry the eggs: In a small skillet over medium high heat, add the Butter (2 Tbsp) and Olive Oil (1 Tbsp). Once the butter has melted completely, add the Eggs (4) to the pan and cook until the whites have cooked through. Season with Paprika (2 tsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste).

Assemble: Grill the Small Corn Tortillas (4) and divide between two plates. Layer each plate with the vegetables, beans, eggs, Avocado (1), and Crumbled Feta Cheese (3/4 cup).