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How this worksServings: 4
Ingredients
Chorizo:
- 1 pound antibiotic-free ground chicken or turkey
- 2 tablespoons Ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 3 tablespoons cider vinegar
- Hefty pinch cayenne (optional)
- 2-4 tablespoons extra virgin olive oil (may need more if poultry is lean)
- 3 tablespoons walnuts, broken into large pieces
White Beans with Pumpkin Seed Pesto:
- 1 15 oz. can white beans, drained
- 1 15 oz. can white beans, drained
- 4 scallions, sliced with half the green stems
- 1 clove garlic minced
- 4 tablespoons extra virgin olive oil, divided
- ½ bunch cilantro
- ½ bunch Italian parsley
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Juice ½ lemon
- 2 tablespoons pumpkin seeds 1 tablespoon cider vinegar
Other:
- 4-8 (1 or 2 per person)
- 2 avocados, mashed (or prepared guacamole)
- 1 cup prepared salsa
- 1 cup quartered cherry tomatoes
- Cumin, for garnish
- Salt and pepper
- 4 small flour or corn tortillas, warmed
Instructions
- Place all chorizo ingredients, except oil, in a food processor. Pulse until completely mixed.
- Heat 2 Tablespoons extra virgin olive oil in a large skillet. Add poultry mixture and sauté until well browned. Add more oil if it sticks to pan.
- While chorizo is cooking, prepare white bean pesto. Heat 2 Tablespoons extra virgin olive oil over medium-low heat in a small skillet, add scallions and garlic. Sauté for a few minutes until soft.
- Wash out food processor well. Add in all pesto ingredients, except beans, with the onion-garlic mixture. Pulse in short bursts until finely chopped. Place beans in a bowl, add pesto and stir. Set aside.
- Prepare poached eggs to your liking (3 minutes for soft yolks, 4 minutes for medium, 5 minutes for hard).
- In shallow individual serving bowls, spoon warm chorizo, white bean pesto, diced avocado, salsa, quartered tomatoes in a circular pattern. Repeat for each serving bowl. Top each bowl with poached egg(s). Season with cumin, salt and pepper. Serve with tortillas.
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