NUTRITION

SERVINGS

INGREDIENTS

1 tbsp Olive oil

0.5 cup Red onion

1 cup Sliced mushrooms

4 oz Vegan chorizo

4 oz Firm tofu

1 cup Black beans

1 tsp Chili powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

3 large Eggs

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large cast-iron skillet over medium heat.

• 2

  Add the diced red onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms are browned.

• 3

  Crumble the vegan chorizo and firm tofu into the skillet, cooking for 5 minutes until the edges are slightly crispy.

• 4

  Stir in the rinsed black beans, chili powder, smoked paprika, sea salt, and black pepper until well combined.

• 5

  Add the fresh spinach and stir gently until the leaves are just wilted.

• 6

  Use the back of a spoon to create three small wells in the bean and tofu mixture.

• 7

  Crack one egg into each well, then cover the skillet with a lid.

• 8

  Cook for 3 to 5 minutes, or until the egg whites are fully set but the yolks remain soft and runny.

• 9

  Remove from heat and garnish with sliced avocado and fresh cilantro before serving directly from the skillet.