Eggs with Chorizo, Kale and Black Beans
Recipe provided by Katie Cavuto Boyle
2 tbsp oil
6 oz Chorizo Chicken Sausage
2 cups of kale, chopped
1 cup of rinsed black beans, rinsed and drained
8 eggs
1 cup of fresh salsa
Whole grain tortilla chips
Preparation
Heat oil in a medium skillet. Remove the chorizo from casings and add to the skillet, stirring and breaking up meat, for 4 to 5 minutes. Add the kale and black beans and cook for 3-4 minutes to wilt.
In a separate skillet heat remaining tbsp of olive oil in large nonstick skillet over medium-high heat. Break eggs into skillet; season with salt and pepper. Cook until whites are just set but yolks are still runny, about 2 minutes.
Serve over chorizo with chips and salsa on the side.
