March 17, 2015
Categories: Breakfast, Lunch, Main Dish, Beans, Eggs, Southwest, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Brunch, Weeknight Meals, Skillet, Gluten-Free more
"Southwestern Pileup is a delicious, spicy and hearty dish that one can find on the menus of many New Mexican restaurants."
- Serving Size: 1 (501.9 g)
- Calories 961
- Total Fat - 53.3 g
- Saturated Fat - 19.9 g
- Cholesterol - 293.5 mg
- Sodium - 2106.1 mg
- Total Carbohydrate - 74.6 g
- Dietary Fiber - 18.5 g
- Sugars - 9.1 g
- Protein - 49 g
- Calcium - 450.1 mg
- Iron - 6.8 mg
- Vitamin C - 63.6 mg
- Thiamin - 1.2 mg
Step by Step Method
Heat the oil in a large ovenproof skillet over medium heat. Add the potatoes.
Toss and spread potato cubes into a single layer.
Cover and cook 5 minutes. Flip cubes. Cook, uncovered for another 5 minutes (potatoes should be starting to brown at this point). Salt and pepper taste.
Add the onion, garlic and bell pepper and chorizo. Continue to cook the potatoes and vegetables, stirring occasionally another 5 minutes or until they begin to soften.
Add the beans, toss and heat through for 1 to 2 minutes.
Add the chile sauce or salsa, and top with the cheese.
Place under the broiler until the cheese has melted and is starting to brown.
Fry the eggs in a touch of butter, over easy or sunny side up (do not overcook, you want the yolks runny).
Divide vegetable and meat mixture between two bowls. Place one to two eggs on top of each bowl.
Top with your choice of the additional toppings.
Serve and enjoy!
Tips & Variations
No special items needed.