• 1 (16-ounce) package ground Diestel Turkey Chorizo sausage, thawed
• 1 medium organic onion, diced
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 medium zucchini, diced
• 1 large red bell pepper, diced
• 1 pint grape tomatoes, halved
• 1 (8-ounce) package button mushrooms, cleaned and sliced
• 1⁄4 teaspoon salt (or to taste)
• 4  eggs
• 1⁄2 cup mexican blend cheese, grated (optional)
• 1⁄4 cup salsa, for serving (optional)
• 1⁄4 cup sour cream, for serving (optional)
  1⁄4 cup cilantro, for serving (optional)

1. In a cast iron skillet cook chorizo over medium heat until mostly cooked, about 6 minutes, stirring occasionally.
2. Add the onion and continue to sauté, for about 2 minutes, or until onion begins to become translucent.
3. Add the black beans, zucchini, bell pepper, tomatoes, mushrooms, and salt and stir to combine. Continue to cook, stirring occasionally, until the vegetables are tender and evenly cooked through, about 15 minutes.
4. Create four holes in the vegetable and sausage mixture. Crack an egg into each hole. Sprinkle eggs with salt and cover to cook. Cook about 5 minutes for runny yolks, or up to 10 minutes for set yolks.

Serving Suggestion:

To serve, scoop ¼ of the sausage and vegetable mixture, including one egg, into a bowl. Sprinkle with about 2 tablespoons of cheese and top with salsa, sour cream and cilantro if desired before serving. Enjoy!