Big flavor, simple ingredients, and only one pan to wash.

Our Mexican Chili Sausage is cooked with tomatoes, black beans, and onion, then topped with eggs and simmered until just set. Finish it with fresh avocado and cilantro and you’ve got an easy, hearty meal that works just as well for breakfast as it does for dinner.

Serves 4–6 | About 25 minutes

Ingredients

• 1 lb Mexican chili sausage
• 1 small onion, diced
• 1 can (14–15 oz) diced or crushed tomatoes
• 1 can black beans, drained and rinsed
• ½ tsp cumin
• Salt and black pepper, to taste
• 4 eggs
• Fresh cilantro, chopped
• 1 avocado, sliced
• Lime wedges
• Hot sauce, optional

Directions

1. Brown the sausage. Heat a large skillet over medium-high heat. Remove the Mexican chili sausage from its casing and cook, breaking it into crumbles, until browned and cooked through.
2. Cook the onion. Add the diced onion directly to the sausage and cook for about 3–4 minutes, until softened.
3. Build the sauce. Add the tomatoes, black beans and cumin. Stir everything together and season with salt and pepper as needed. Since the sausage is already well seasoned, taste before adding much salt.
4. Simmer. Reduce the heat slightly and let everything simmer uncovered for 5–7 minutes, until the tomatoes have reduced into a thick sauce.
5. Add the eggs. Make 4 wells in the sausage mixture and crack an egg into each one. Cover the skillet and cook over medium-low heat for 5–8 minutes, depending on how you like your yolks. You’re looking for completely set whites with soft yolks.
6. Finish & serve. Top generously with fresh cilantro and sliced avocado. Serve with lime wedges and hot sauce if you want a little extra kick.

Little trick: Right before adding the eggs, use the back of your spoon to make deep wells in the sausage mixture. It keeps the whites from running everywhere and gives you six proper little eggs nestled into the sauce instead of one giant egg situation. 😆