Chorizo-Spiced Vegetable Breakfast Flatbreads
A savory breakfast flatbread, with mild chorizo spices, potatoes, peppers, tomatoes, and topped with a spiced queso drizzle.
Servings 4 people
Calories 361kcal
Ingredients
- Olive oil for cooking
- 2-3 Medium Potatoes peeled or washed and diced into ½-inch cubes
- 1 Orange bell pepper red or yellow will work too, cut into ¼ by 1-inch strips
- ½ pint Cherry or grape tomatoes halved lengthwise
- Chorizo spice blend see below
- 1 Tbsp Butter
- 1 Tbsp Flour
- ½ Cup Milk
- 2 pieces Naan bread alternatively: flatbread, pita, or your favorite pre-cooked pizza crust
- ½ Cup Mexican Blend Cheese or any combination of cheddar, pepper jack, and monterey jack; finely shredded
- 2 Eggs
- Salt & Pepper to taste
Chorizo Spice Blend
- ½ tsp Ancho Chile Powder for mild spice; add more as desired
- ½ tsp Paprika
- ¼ tsp Cumin
- ¼ tsp Oregano
- ¼ tsp Thyme
- ⅛ tsp Coriander
- ⅛ tsp Cinnamon
- 1 Whole Clove
- 1 Bay Leaf
Instructions
- In a mortar and pestle, add all the spices for the chorizo seasoning, crushing the bay leaf and clove, and continuing to mix until combined.
- Heat a drizzle of olive oil in a large sauté pan over medium heat. Add the potatoes, and season with salt and pepper. Cook without stirring for 2-3 minutes, until lightly browned.
- Then add the peppers and ¼ cup of water. Season with salt and pepper, cover, and let cook for 4-5 minutes, until the vegetables have softened.
- Uncover, and add the chorizo seasoning and 2 tbsp of water. Cook, stirring occasionally, scraping browned bits off the bottom of the pan, until the vegetables are coated and fork tender. Turn off the heat and transfer to a medium bowl. Add the tomatoes, toss to combine, and set aside.
- Preheat the broiler on high, with a rack at the top. Leaving any brown bits in the pan, melt the butter and then mix in the flour until you have a thick paste. Add the milk, and lower the heat to low. Cook, stirring frequently, until combined and slightly thickened. Season with salt and pepper to taste.
- Place the naan pieces on an ungreased baking sheet, and spread ⅓ of the sauce on each piece, leaving the remaining third in the pan. Top with the vegetables, leaving a small gap in the center of each flatbread.
- Add the cheese to the remaining sauce and continue cooking on low until melted. Add water, 1 tbsp at a time, stirring to combine, until the queso reaches a drizzling consistency. Keep the heat on low, stirring as needed so it doesn't stick.
- Meanwhile, heat a drizzle of olive oil in a small nonstick frying pan. Add the two eggs and fry for 4-5 minutes, until the whites are fully set, and the yolks are cooked to your liking. I like mine over-easy, so I flipped them and cooked for an additional 30 seconds.
- While the eggs and queso are cooking, place the flatbreads under the broiler for 2 minutes. Watch carefully so it doesn't burn.
- Remove the flatbreads from the oven, and top each with a fried egg. Drizzle each with the queso (add a tiny bit more water before if it has started to thicken too much). Cut into quarters, and serve immediately.