Chorizo Bean Scramble

Breakfast any time of day with pantry staples made better at Standing's Butchery Melrose, LA's favorite butcher (and ours).

Need

4 large Chino Valley Ranchers organic eggs
1 TBS Cumin Garlic Preserved Meyer Lemon Paste (or the Bay Leaf blend for a more classic lemony taste)
1 large link Standing's Butchery chorizo sausage, diced
1 cup cooked Ranch Gordo black beans 
1 TBS olive oil
1 small onion, diced
1 clove garlic, minced
Fresh cilantro, chopped 

Do

In a bowl, beat the eggs and stir in Preserved Meyer Lemon Paste until well combined. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the diced chorizo and cook until it starts to brown and crisp, about 3-4 minutes.

Add the onion and garlic to the skillet with the chorizo. Sauteé until the onion becomes soft and translucent, about 2-3 minutes. 

Stir in the beans and heat through for a couple of minutes, allowing the flavors to meld.

Pour the egg and lemon paste mixture into the skillet. Let it sit without stirring for about 15-20 seconds, then gently shimmy and churn a fork lifting from the bottom until the eggs are softly set and slightly runny in places.

Remove from heat when the eggs are still slightly underdone; they will continue to cook in the residual heat.

Notes

Sprinkle cilantro over the top for a fresh, herby finish.

Serve immediately with warm tortillas or crusty bread, or a simple green salad.