Growing up, I bonded with Dad over breakfasts of chorizo and eggs. My fresh take on the dish includes grits and black beans. Add a spoonful of pico de gallo for extra flavor if desired.
—Jenn Tidwell, Fair Oaks, CA
Start to Finish: 30 min. • Makes: 6 servings
2 teaspoons olive oil
1 package (12 ounces) fully cooked chorizo chicken sausages or flavor of choice, sliced
1 large zucchini, chopped
3 cups water
3/4 cup quick-cooking grits
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
6 large eggs
Pico de gallo and chopped fresh cilantro, optional
1. In a large nonstick skillet, heat oil over medium heat. Add sausage; cook and stir 2-3 minutes or until lightly browned. Add zucchini; cook and stir 4-5 minutes longer or until tender. Remove from the pan; keep warm.
2. Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in the grits. Reduce heat to medium-low; cook grits, covered, about 5 minutes or until thickened, stirring occasionally. Stir in beans and cheese until blended. Remove from heat.
3. Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break eggs, one at a time, into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes.
4. To serve, divide grits mixture among six bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.
Note: Pulses like black beans are part of the legume family and a rich source of iron, which helps transport oxygen to muscles.
Per serving: 344 cal., 14g fat (5g sat. fat), 239mg chol., 636mg sod., 30g carb. (4g sugars, 4g fiber), 24g pro.
Diabetic exchanges: 3 medium-fat meat, 2 starch.