This recipe can be made with either hot breakfast sausage or chorizo. You can either poach or fry the eggs. Serve the mixture with hot corn tortillas. This is a great alternative to Taco Tuesdays. It also works for a breakfast as well. Add some refried beans for a nice side dish for dinnertime.
1 lb. bulk spicy pork sausage
1 medium onion, diced
1 medium red bell pepper, diced
1 - 2 seeded jalapenos, minced
2 garlic cloves, minced
1 T. beef base
2 t. ground cumin
1 t. black pepper
1 t. chili powder
1/2 t. ground coriander
1/2 t. ground coriander
1 cup uncooked yellow rice
2 cups water
3 - 4 large eggs
1 cup shredded sharp cheddar cheese
3 or 4 small grated radishes
chopped cilantro
taco sauce
taco sauce
Warm 6-inch corn or flour tortillas
In a Dutch oven over medium heat, cook sausage, crumbling meat, with onions and peppers until meat is no longer pink; drain. Add garlic, cook 1 minute longer. Stir in beef base, cumin, pepper, chili powder, and ground coriander.
Add rice and brown lightly. Pour in water and bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and the rice is tender, 18 - 20 minutes. Fluff with a fork. Transfer to a platter and keep warm. Sprinkle with radishes and cheese.
To poach eggs: Bring 2 - 3 inches of water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer.
Break cold eggs, one at a time, into a small bowl; holding bowl close to the water surface, slip the egg into water. Cook, uncovered, until whites are completely set and the yolks begin to thicken but aren't hard, 3 - 5 minutes. Using a slotted spoon, lift eggs out of the water.
To fry eggs: Heat 2 - 3 T. of butter or bacon grease in a small skillet over medium-low heat. Break egg into the skillet and lightly salt and pepper. Cook for 2 - 3 minutes and carefully turn the egg using a thin spatula. Cook for another minute or two until whites are set, but yolks are still soft and runny.
Place eggs on rice; sprinkle with radishes cilantro and serve with the warmed tortillas and taco sauce if desired.
Adapted from Taste of Home Magazine
Add rice and brown lightly. Pour in water and bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and the rice is tender, 18 - 20 minutes. Fluff with a fork. Transfer to a platter and keep warm. Sprinkle with radishes and cheese.
To poach eggs: Bring 2 - 3 inches of water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer.
Break cold eggs, one at a time, into a small bowl; holding bowl close to the water surface, slip the egg into water. Cook, uncovered, until whites are completely set and the yolks begin to thicken but aren't hard, 3 - 5 minutes. Using a slotted spoon, lift eggs out of the water.
To fry eggs: Heat 2 - 3 T. of butter or bacon grease in a small skillet over medium-low heat. Break egg into the skillet and lightly salt and pepper. Cook for 2 - 3 minutes and carefully turn the egg using a thin spatula. Cook for another minute or two until whites are set, but yolks are still soft and runny.
Place eggs on rice; sprinkle with radishes cilantro and serve with the warmed tortillas and taco sauce if desired.
Adapted from Taste of Home Magazine
My hubby has been on a egg poaching kick. This looks good.
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