My current favorite breakfast—sauteed spicy chorizo with peppers, oven-baked egg, fruit, and coffee—has become a ritual on the mornings I don’t have to go up to the city to work. When I threw it together in a jiffy to serve to house guests and they raved about it, I realized it’s a crowd-pleaser and worth sharing.
The sausage-pepper-onion saute takes around 20 minutes, but during cooking you can do other things like putter around the house, put away dishes from the night before, and do a little dinner prep.
You could use any type of sausage for the saute, but spicy chorizo provides just the right amount of heat when combined with the other ingredients. Chorizo is soft and difficult to cut up when refrigerated, so I keep a supply in the freezer to preserve it and firm it up for dicing (which I do carefully with a large knife). If using chorizo from the refrigerator, just cut it into chunks as best you can.
Here’s my sequence, which works for one person or a crowd: (1) get chorizo out of freezer to soften for a moment or two; (2) start coffee; (3) preheat oven and heat skillet; (4) dice sausage, put it into the skillet and stir occasionally; (5) chop the peppers and onions, add them to the skillet and stir occasionally; (6) put egg into oven (toaster oven if it’s just you); (7) put away dishes and do other necessary puttering; (8) cut up fruit; (9) if using greens, add to skillet for a minute or two; (10) put food on a plate, fruit in a bowl, coffee in a cup, and enjoy.
The recipe for the chorizo-peppers saute is below. Here are details and instructions for the other components:
For the baked eggs, preheat oven to 350°F. Spray a little oil in a ramekin, or if serving a crowd, into cups of a muffin tin. Break egg(s) into ramekin or muffin cups. Bake 10 to 12 minutes. Sprinkle with salt and pepper. Run a table knife around the edges and slide onto plate.
For the fruit (peaches, berries, cherries, banana or other), slice or cut into chunks, and add a drizzle of coconut butter, also called coconut cream or coconut manna. This ingredient adds good fat and luxurious decadence to fruit. In my opinion the best tasting is Tropical Traditions.
|Chorizo-Peppers-Onion Saute|| |
- 1/2 link chorizo (about 1/8 pound or 2 ounces), cut into chunks or diced
- 3/4 medium bell pepper, diced (about 1 cup; mix colors if you wish)
- 1/4 cup diced onion
- 1 to 2 teaspoons oil or fat, if necessary
- Handful of dark greens (arugula or spinach; about 1 cup), roughly chopped (optional)
- Place a skillet over medium heat. Add diced chorizo. Saute 5 to 10 minutes or until browned, stirring occasionally.
- Add bell pepper and onion to skillet and, if the chorizo is lean and the mixture seems dry, a little oil or fat. Saute 5 to 10 minutes or until soft.
- Turn off heat and, if desired, add a handful of greens and stir until just wilted.
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