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Chorizo Bowl recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›AR’S Breakfast & Brunch›Chorizo Bowl Recipe

Chorizo Bowl Recipe

Inspired by AR’S Breakfast & Brunch

Time30m

Serves2

A bowl filled with breakfast potatoes cooked with chorizo, black beans, onions and jalapenos and two sunny side up eggs. Topped with sliced avocados, queso fresco and sour cream. Add Bravo Cheese +2.

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Ingredients

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Chorizo Bowl Ingredients

2 cups Breakfast potatoes, diced

1 cup Chorizo sausage, casing removed

1 cup Black beans, canned

1 medium Onion, diced

1 medium Jalapeno, diced

2 large Eggs

1 medium Avocado, sliced

1 cup Queso fresco, crumbled

1 to taste Sour cream

0 to taste Bravo cheese (optional)

2 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Method

Cooking Directions

1

Prepare the Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced breakfast potatoes and season with salt and pepper. Cook until golden brown and tender, about 10-15 minutes, stirring occasionally.

2

Cook the Chorizo

In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and jalapeno, cooking until the onion becomes translucent, about 5 minutes. Add the chorizo to the skillet and cook until browned and cooked through, about 5-7 minutes.

3

Combine Ingredients

Once the chorizo is cooked, add the canned black beans (drained and rinsed) to the skillet with the chorizo and mix well. Cook for an additional 2-3 minutes until heated through.

4

Cook the Eggs

In a non-stick skillet, cook the eggs sunny side up to your liking, about 3-4 minutes.

5

Assemble the Bowl

In a serving bowl, layer the golden breakfast potatoes first, followed by the chorizo and bean mixture. Top with the sunny side up eggs, sliced avocado, crumbled queso fresco, and a dollop of sour cream. If desired, sprinkle with Bravo cheese.