Spanish Gluten-Free Brunch Delight: Savor the Sunshine in Every Bite

Allergens

Eggs, Dairy (Manchego cheese)

Ingredients

• 2 cups gluten
• free tortilla chips
• 1 cup black beans, cooked and drained
• 1 cup Spanish chorizo, diced
• 1 cup tomato sauce, homemade or store
• bought
• 2 large Yukon Gold potatoes, thinly sliced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 1/2 cup shredded Manchego cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the potatoes, red onion, garlic, salt, and pepper. Toss well to coat evenly.
3. Heat olive oil in a large skillet over medium heat. Add the potato mixture and cook until softened, about 10 minutes. Stir frequently to prevent sticking.
4. Add chorizo to the skillet and continue cooking for another 5 minutes or until chorizo is browned and cooked through.
5. Pour in the tomato sauce, stirring well to combine. Cook for an additional 2 minutes. Remove from heat.
6. In a separate non stick skillet, prepare the tortilla chips into a crunchy base by baking them for 3 4 minutes at 350°F (175°C).
7. To assemble, place a layer of cooked potatoes and chorizo on top of the baked tortilla chips in a small oven safe dish.
8. Make wells in the potato mixture and crack an egg into each well. Season with salt and pepper.
9. Top with Manchego cheese and bake for 12 15 minutes, or until eggs are cooked to your desired consistency.
10. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

When selecting chorizo, choose one with natural casing for a better texture and flavor profile. - For a more authentic taste, use homemade tomato sauce.

Notes

Adjust the spiciness of the chorizo according to personal preference.