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–+ servings

Sopes with Chorizo and Egg

Sue Lau
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5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Main Dish
Cuisine Mexican
Servings 4
Calories 602 kcal

Equipment

  • 2 skillets

Ingredients
  

  • 1/2 pound bulk chorizo cooked and crumbled
  • 1 cup refried beans warmed
  • 4 Cacique premade sopes
  • 4 large eggs
  • cooking oil as needed
  • salt and black pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 roma tomatoes diced
  • 2 green onions sliced
  • 1 avocado diced
  • 4 pickled jalapenos
  • 1/4 cup crushed tortilla chips

Instructions
 

  • Brown and crumble chorizo in a skillet, discard any excess fat.
  • Warm beans and set aside.
  • Heat oil about half inch deep in a skillet.
  • Brown sopes in oil on both sides until crisp and set aside.
  • Spread beans and cooked chorizo in sopes, about 1/4 cup each.
  • Fry eggs as desired. I like mine sunny side up but you do you.
  • Place egg on top of sope and season with salt and pepper.
  • Sprinkle sope with tomatoes, scallions and avocado.
  • Top with a dollop of sour cream and crushed chips and the jalapeno on the side. Enjoy.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 602kcalCarbohydrates: 33gProtein: 27gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 236mgSodium: 1294mgPotassium: 525mgFiber: 9gSugar: 4gVitamin A: 1611IUVitamin C: 12mgCalcium: 304mgIron: 3mg
Keyword brunch recipes
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