Chorizo Egg Bake

I’m not always good with recipes and pictures. I make, we eat, I think, Oh I should write that recipe down, and then I try to do just that before my mind moves on to other things. I stand in awe of some of the people online who have food that sits around long enough for pictures. I try. I do. But it doesn’t always work out that way.

I can feel my thoughts derailing. I promise I will stay on topic.

Today’s special ingrediant: chorizo. The kind that comes in tubes, usually two to a pack. The kind I don’t want to think on too long or I’ll end up not eating it. I do check to make sure “lymph nodes” is not on the package as an ingredient, though. Sorry, have seen it on some. I can eat some tubed sausages, but if they say those two words, I’m out. No thank you.

Today I used Aldi’s chorizo. A few posts back we talked Aldi’s food, and which ones were standards. Chorizo might not have been on my list, but it is something I definitely buy there. I bought some today.

Chorizo, the kind that comes in tubes, is delicious. It is also fatty and rich so I usually cut it with a pound of pork – especially if it is a stand-alone meat, used for tacos. I’m trying to reign in our food consumption and make our grocery bill a little bit more palatable, which means stretching foods a bit more. This evening was an exercise of that.

Frank’s working overtime, it’s just me and the boys at home. Since the twins were at baseball, Lootie was off riding his bike, and Dante was at a CPR training for work (not to mention I had off and had a very relaxed day), I aimed my sights at a meager meal.

Here’s what I did:

Chorizo Egg Bake {feeds 8}
Oven 375

1 package of chorizo sausage [I used Aldi brand]
1 medium onion, chopped
1 green pepper, chopped
1 150z. can of black beans, rinsed and drained
8 eggs
1/2 cup shredded Mexican cheese blend [or cheddar]
salt and pepper to taste

In large skillet or medium sauce pan, start cooking chorizo on medium-high. Add chopped onion and green pepper. Cook about 10 minutes, stirring occasionally, until meat is cooked and vegetables are softened. Remove from heat and mix in beans. Pour into a medium casserole dish, 8×8 is good. Crack eggs over top, evenly spaced. Don’t break the yolks if you can help it. Here’s where I ground on some salt and pepper. Bake, uncovered, for about 20-30 minutes [you’re looking for the eggs to set]. Take out and sprinkle cheese over top. Turn oven to BROIL and return casserole to oven. Leave in 3-5 minutes until cheese is melted, browned and bubbly. Serve warm.

We ate this with sour cream, homemade guacamole, and homemade buttermilk bread from yesterday, topped with jelly. Yum. It is rich, comforting, and filling. The eggs came out almost like hard boiled. I was worried the peppers and beans wouldn’t stretch the meat enough, and wished I had some potatoes to chop up in there. But really, it was enough. We are hearty eaters, yet it fed my four boys, myself, and Dante’s girlfriend… I think she ate. I’m not sure. But it fed us all just fine, with some of us having seconds.

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