This delicious brunch dish doubles for dinner around my house. It's a make your own adventure with a heat level you can dial up or down. The game changing secret ingredient is the Salsa Morada Hot Sauce from Sakari Farms, a women owned, indigenous farm in Oregon. I can't say enough about how amazing this hot sauce is. It's hot but not too hot with a lovely balance of flavors you don't get very often. I've used black garbanzo beans because I love the flavor and color, but the regular tan kind work just as well. Make it vegetarian by using soyrizo, available at most grocery stores, and eliminate the egg for a vegan version.
Saute the onion, red bell pepper and garlic in olive oil with a sprinkle of salt on medium heat until beginning to soften. The salt not only adds layers of flavor but also helps draw out moisture so that they soften faster. (about 2 minutes)
Squeeze the soyrizo out of the casing into the pan with the peppers and onion, if using a harder chorizo dice it and add it to the pan. Saute for 1-2 minutes.
In a separate pan get your eggs frying in some olive oil, adding salt and pepper.
Add garbanzo beans, diced sweet potato and Salsa Morada Hot Sauce and combine with a spatula being careful not to break up the sweet potato. Saute until well combined and warmed throughout. Taste and adjust seasoning to your preference. Depending on the spice level of your sausage you may want more hot sauce or even a dash of the smoked chipotle chili flakes to kick it up.
When the eggs whites are done and they are starting to crisp on the edges plate the hash into 4 bowls and top each bowl with a fried egg and chopped parsley.
Dive into the savory delight of our Christmas Lima Bean and Mushroom Bourguignon, a delectable twist on the classic French dish that transcends dietary preferences.
Finally a veggie broth worthy of your most elevated dishes. This broth gives you all of the deeply complex flavors and umami of bone broth without all the..well...meat.
