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Easy Cheesy Chorizo Omelette

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Keeping the filling simple, this Chorizo Omelette is a quick breakfast, lunch or light dinner. Super easy to make, in just a matter of minutes you’ll bring a fiesta of flavor to your table. let’s take a look:

Mexican omelette with chorizo and cheese.

What You Can Expect From This Recipe

We all love omelettes, but haven’t you had your fair share of mediocre versions? Like an omelette so heavy with ingredients, that the eggs have broken and it more resembles scrambled eggs? Or an omelette that’s browned too much, compromising the flavor?

Leave it to my tenure at Culinary School for a deep dive into how to make a consistently good omelette. And I’ll show you how.

If you follow the simple rule of “less is more“, you’ll always turn out an omelette you can be proud of.

The ingredients should be simple and minimal so the creamy flavor of the egg doesn’t get lost. After all, the eggs are what it’s all about.

For this chorizo omelette, keep in mind that we’re not making an egg burrito, we want the ingredients to compliment and enhance the flavor of the egg, rather than over-power.

Chorizo is heavy in texture and big on flavor, so keeping a good ingredient balance, this chorizo omelette is an example of how to make an omelette that will allow each flavor to shine.

Mexican chorizo and cheese unite with two large eggs for a Fiesta of a breakfast.

Mexican Chorizo Omelette Ingredients

Ingredients to make a Mexican Omelette.
  • Mexican Chorizo Sausage: Cooked
  • Shredded Cheese: Cheddar
  • Salsa: Your favorite brand
  • Milk
  • Eggs: 4 large eggs
  • Chile Powder
  • Jalapeno Pepper

Ingredient Substitutions

  • Meat: You can also use ground beef or ground chicken that’s been seasoned with taco seasoning.
  • Cheese: Use any good melting cheese. Monterey Jack, Pepper Jack and Muenster are all good choices here.
  • Chile Powder: New Mexico Red Chile Powder is recommended, or Ancho chile powder.
  • Butter: Omelettes take on a creamy buttery flavor using butter, but you can use a non-stick cooking spray for a low-fat option.
  • Milk: Substitute Mexican crema or sour cream. I do this a lot when making scrambled eggs or omelettes.

Step by Step Instructions, It’s Easy

Mixing eggs with chile powder to make a Mexican Omelette,
How to make a Mexican Omelette in an omelette pan.
  1. Step 1: Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.

Pro Tip: Don’t over mix the eggs. Mix just enough to combine eggs until a few bubbles appear. If you over-mix it will cause the protein to break down resulting in rubbery texture.

  1. Step 2: Melt 1 Tablespoon butter, in an omelette pan. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
  2. Step 3: With the pan setting on the burner, move it in a circular motion. This movement will distribute the uncooked eggs in the pan and set the omelette quicker.
Making a Mexican Omelette with Chorizo and Cheese.
  1. Step 4: Once the eggs are almost set, add the cooked chorizo and cheese on top of the egg mixture. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
Can I Use Olive Oil Instead of Butter?

You’re better off using vegetable oil. Vegetable oil has a higher smoking point that olive oil. Which means that the oil will heat faster. This is beneficial when adding eggs to the pan. You won’t risk the egg omelette sitting in oil that’s not hot enough, which will lead to the eggs soaking up the oil, rather than frying.

What Cheese is Best For This Chorizo Omelette?

Choose a good melting cheese. Muenster is a very good choice, as is any other soft cheese such as Monterey Jack, Pepper Jack or Cheddar. Avoid hard cheeses like Parmesan, or a Mexican crumbling cheese such as Cotija. I also don’t like to use Mozzarella. Even though it’s a great melting cheese, it’s strings once it’s melted, making it hard to eat.

What Kind Of Chorizo Should I Buy?

I prefer to purchase Mexican chorizo that is sold in packages that resemble hamburger. Another option are the tubes of finely ground chorizo which contain a lot of oil. This products cooks down the a very fine texture, rather than a chunkier version of burger type product. And don’t confuse Spanish chorizo with Mexican Chorizo. Spanish chorizo is a hard sausage product that is already cured and cooked. And it has a totally different flavor profile than Mexican chorizo.

Is This Omelette Gluten Free?

This omelette is naturally gluten free and a great source of protein.

Omelette Tips

  • We made hundreds of omelettes in Culinary School, following the rules of quick and fast. An omelette should take about two minutes to make, from start to finish.
  • Any filling for any omelette should be added right before folding the omelette which means it’s necessary for all fillings to be fully cooked.
  • More than likely any omelette will include cheese, so it’s imperative that the cheese be fine grated, so the heat from the eggs will melt it when you fold the omelette.
  • Grate the cheese yourself. Bags of pre-grated cheese contains chemicals to keep the cheese from sticking together. This will also cause the cheese to melt slower.
  • Don’t let the eggs brown on the bottom. You’ll lose that delicate texture and flavor.
  • An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick 8″ omelette pan and reserve its use for fried eggs, scrambled eggs and omelettes.

Looking for more perfect omelette tips? Visit my article about making a two egg omelette, perfect every time.

Chorizo Omelette Variations

  • Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
  • Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
  • Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
  • Add chopped or sliced avocado to the omelette once it’s plated.
  • Fine chopped cilantro is always welcome.
  • For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice splash of color.
  • Switch out traditional salsa for a spoonful of green chile sauce .

What To Serve With This Mexican Chorizo Omelette

I always like to serve potatoes with an omelette. Try this recipe for Savory Skillet Potatoes. Refried beans are also a good choice. Everyone loves biscuits, take a look at this recipe for Fried Biscuits.

Omelettes are so quick to make, prepare any side dish before you start cooking the eggs.

More Mexican Breakfast Ideas

Love scrambled egg recipes? Take a look at my easy recipe for Huevos a la Mexicano (easy Mexican scrambled eggs).

And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of eye opening recipes, and the most popular breakfast recipe on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo omelette topped with salsa and sour cream.
Print Recipe
5 from 1 vote

Cheesy Mexican Chorizo Omelette

Keeping the filling simple with chorizo and cheese, this Mexican Chorizo Omelette is a quick breakfast, lunch or light dinner.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Diet: Gluten Free
Servings: 2 omelettes
Calories: 538kcal
Author: Lea Ann Brown

Equipment

  • Omelette pan non-stick

Ingredients

  • ¼ pound Mexican Chorizo bulk, cooked
  • 4 large eggs
  • 1 Tablespoon milk divided
  • 2 Tablespoons butter divided
  • 1 teaspoon New Mexico Red Chile Powder divided, or Ancho Chile Powder
  • ½ Cup Shredded Cheddar Cheese

Instructions

  • Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.
  • Melt 1 Tablespoon butter in an omelette pan over medium heat. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
  • With the pan setting on the burner, move the pan in a circular motion, This movement will distribute the uncooked eggs around in the pan and set the omelette quicker.
  • Once the eggs are almost set, add half the cooked chorizo and half of the cheese down the center of the omelette. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
  • Repeat to make the 2nd omelette.
  • Top with sour cream or Mexican Crema. Salsa, Cilantro, or chopped or sliced avocado.

Notes

Tip: An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick omelette pan and reserve it to only cook eggs and omelettes.
  • Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
  • Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
  • Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
  • Add chopped or sliced avocado to the omelette once it’s plated.
  • Fine chopped cilantro is always welcome.
  • For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice garnish presentation.
Keep the first omelette warm by tenting with foil, while you make the 2nd omelette.

Nutrition

Calories: 538kcal | Carbohydrates: 4g | Protein: 28g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 467mg | Sodium: 841mg | Potassium: 194mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1785IU | Vitamin C: 0.01mg | Calcium: 272mg | Iron: 2mg

Mexican Chorizo Omelette … It’s Whats for Breakfast

Adobo Shrimp Tostadas with Easy Lime Slaw

By 7 Comments

Shrimp tossed with smoky adobo sauce makes mighty fine Shrimp Tostadas. Served with a fresh cabbage lime slaw made with sour cream, lime and chile powder, this is a healthy light easy dinner.

grilled shrimp tostadas with cabbage slaw on a crisp corn tortilla

What Are Tostadas?

Tostadas are basically an open-faced taco, with endless possibilities for toppings. Pronounced “toe-staa-duh”, it’s referred to Mexican dishes made using flat crispy corn tortillas.

And this is one of our favorite tostada creations. Shrimp Tostadas … easy, fresh, delicious and with the addition of adobo sauce …addicting in flavor. 

This is delicious, easy, fresh and makes a year round appearance on our dinner table.

The base of creamy coleslaw dressing made with sour cream rather than mayo is a refreshing surprise.

And coating the shrimp with adobo sauce before cooking, makes this a just right spicy shrimp tostada.

It’s a quick recipe and very rewarding with flavor. Let’s take a look.

Ingredients You’ll Need

Ingredients-to-make-shrimp-tostadas
  • Soft Corn Tortillas: Yellow corn or white corn tortillas.
  • Cabbage: Shredded
  • Limes
  • Oil: Vegetable or Canola oil is good for frying. Avoid olive oil, as it doesn’t have as high of a smoke point.
  • Shrimp: Tip: Purchase peeled and deveined shrimp to make this an easy fix recipe.
  • Adobo Sauce: From a can of Chiles in Adobo
  • Avocado
  • Sour Cream
  • Tomato
  • Chile Powder: A single ground chile powder such as New Mexico Red or Ancho. Chili powder (with an “i”) is a blend of spices used to make chili soup.
  • Radish, thinly sliced.
  • Green Onion

Is Shrimp Good For You? Shrimp is not only high in protein but also low in calories, carbs and fat. Three ounces of shrimp contains 12 grams of protein and only 60 calories. Shrimp is rich in selenium, choline, and vitamin B12. It also contains good amounts of niacin, zinc, vitamin E and vitamin B6. Shrimp contains an antioxidant called astaxanthin which has been studied in its role for promoting brain and heart health. Source: Healthline.

Ingredient Substitutions

  • Corn Tortillas: You can purchase pre-made tostada shells to make this an easier fix. You’ll find them on the Mexican food aisle at the grocery store.
  • Cabbage: Purchase a bag of cole-slaw mix to save time.
  • Sour Cream: Mexican Crema is a great substitute, and an even more authentic than our sour cream. Mexican crema is a thinner and tangier version of our American sour cream.

Step by Step Instructions, It’s Easy!

Cabbage slaw for shrimp tostadas
Frying a corn tortilla to make shrimp tostadas.

Before starting the process, peel and devein the shrimp. Toss shrimp with adobo sauce and cook either by frying, roasting, or grilling. I prefer to maked grilled shrimp tostadas using my indoor grill pan.

  1. Step 1: In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt and set aside.
  2. Step 2: Heat a medium deep skillet over medium high heat. Add the oil. Once the oil is shimmering, fry one tortilla at a time.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Frying corn tortillas to make shrimp tostadas.
Stacked fried corn tortillas for shrimp tostadas.
  1. Step 3: Fry each tortilla one minute per side, turning, until lightly golden on both sides, about 1 minute per side.
  2. Step 4: Transfer each fried tortilla to a plate lined with a paper towel to drain. Sprinkle each lightly with salt as you’re stacking them.

How To Serve Shrimp Tostadas:

  • Place a heaping scoop of the cabbage slaw onto a tostada shell.
  • Top with a few cooked shrimp, sliced radishes, sliced avocado and some chopped cilantro.
  • Finish with a squeeze of lime.

FAQ’s

What is Adobo Sauce?

Adobo sauce is a rich red Mexican condiment made using dried chile peppers powder, vinegar, garlic and herbs. The easiest way to use a small amount is to fish some out of a can of Chile Peppers in Adobo Sauce. Which is readily found on the Mexican aisle at the grocery. Once that can is open, transfer it to a freezer safe container and keep it for later use. Or you can make your own … check out this recipe for homemade Adobo Sauce.

How Do You Eat A Tostada

There’s no doubt about it, tostadas can be messy to eat. Because of the crispy shell, using a knife and fork simply won’t work. The best way to dig in is to eat a tostada with your hands. Like you would a slice of pizza.

Can I Make Tostada Shells In The Oven?

Yes, and the method works very well. Place corn tortillas on a large baking sheet. Using a basting brush, spread each side of the tortilla with a bit of oil. Sprinkle each side with a pinch of salt and a pinch of chile powder if you’d like. Bake at 400 degrees until crispy. For a step by step tutorial check out my article on How To Make a Great Tostada.

Can I Make This Recipe Ahead of Time?

These shrimp tostadas are best eaten right away. But to save time you can mix the slaw ingredients ahead of time. Just mix the ingredients the day before or earlier in the day and store in the refrigerator covered.

Can I Use Pre-Cooked Shrimp?

You could, but I’d advise against it. Pre-cooked shrimp will most certainly save you time, but shrimp only takes a couple of minutes to cook. And cooking shrimp coated in the adobo sauce will bring more flavor. Purchase peeled and deveined shrimp to make this recipe super easy.

What To Serve With Shrimp Tostadas?

Since this is somewhat a meal in it’s own, serve with a Spicy Pineapple Margarita, or a Traditional Mexican Cocktail, The Paloma.

Recipe for Shrimp Tostadas with Lime Slaw

I hope you give these shrimp tostadas with creamy sour cream slaw a try. It’s a shrimp tostada recipe that’s easy enough for a weeknight dinner and a true Mexican food recipe that’ll you’ll find yourself making over and over again.

More Mexican Recipes with Shrimp

And if you love Mexican Food as much as we do, don’t miss my Mexican Category. You’ll find lots of great recipes, including the most popular Mexican shrimp recipe on my site Shrimp Campechana, Mexican shrimp cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 2 votes

Adobo Shrimp Tostadas with Lime Slaw

Easy and fiesty shrimp tostada recipe.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Seafood
Cuisine: Mexican
Servings: 4
Calories: 284kcal
Author: Lea Ann Brown

Ingredients

  • 20 large shrimp enough for 4 – 5 shrimp per tostada
  • 1 Tablespoon adobo sauce from canned chilies in adobo sauce
  • 2 cups shredded cabbage
  • 1 medium tomato diced
  • 2 green onions thinly sliced
  • ¼ cup sour cream
  • ¼ teaspoon Chimayo Chile Powder or Ancho chile powder.
  • 1 ½ teaspoon fresh lime juice
  • ⅛ Cup olive oil
  • 4 corn tortillas
  • salt
  • 1 Avocado sliced
  • 2 medium radishes thinly sliced
  • ¼ cup cilantro leaves chopped
  • Lime wedges for serving

Instructions

  • Peel and devein the shrimp. Toss with the adobo sauce and cook either by frying, roasting, or grilling. Whatever your preference. Depending on size, shrimp take only a few minutes to cook. Cook on each side until cooked through. Set aside and make the slaw.
  • In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt. Set aside and fry the tortillas.
  • In a medium skillet, heat the oil until shimmering. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes total. As you fry each tortilla, remove to a plate with paper towel to drain. Sprinkle each with salt.
  • Set the tortillas on plates and top with the cabbage slaw, shrimp, avocado, radishes and sprinkle with some cilantro leaves. Serve with lime wedges.

Notes

To save time, purchase a package of coleslaw mix at the grocery store, rather than shredding fresh cabbage. You can also purchase pre-made tostada shells on the Mexican aisle.
About tomatoes: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.
 

Nutrition

Calories: 284kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 1044mg | Potassium: 485mg | Fiber: 6g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 2mg

Shrimp Tostadas …They’re What’s For Dinner

Sherried Black Bean And Ham Soup

By 36 Comments

This easy Sherried Black Bean and Ham Soup will make your weeknight cooking plans a pleasure. Adding sherry elevates this otherwise humble black bean soup to a special feel meal. Ready in about 45 minutes … Let’s take a look.

I consider soups and stews to be my specialty. Take a look at this full-flavored Bean and Beef Soup. It feeds an army with delicious pizzaz.

Black bean soup with ham and carrots.

I’ve made this easy ham and bean soup with canned beans for years. It’s one of those easy weeknight dinners that’s steaming in the bowl and on the table in a flash.

Canned black beans and a ham steak cooperate in making this a speedy meal. With just a quick saute of sliced carrots and chopped onions, everything is ready for a simmer. 

A quarter cup of Sherry adds a splash of sophistication. This easy black bean and ham soup is one of our favorites.

Table of contents

Ingredients You’ll Need

Ingredients to make black bean soup with ham.
  • Canned Black Beans
  • Sour Cream
  • Carrots
  • Ham Steak
  • Frozen Peas
  • Onion
  • Sherry
  • Olive Oil
  • Spices: Cumin, Oregano, Bay Leaf, Garlic

Ingredient Substitutions

  • Black Beans: Substitute cooked dried black beans. See instructions below.
  • Sour Cream: Substitute non-fat Greek Yogurt for a healthier choice.
  • Ham Steak: This recipe calls for a ham steak. This soup is a great soup to make after the Holidays. Black Bean Ham Soup is a great way to use left over ham.
  • Sherry: Dry vermouth, dry white wine, or dry Marsala wine.
  • Garlic: A minced shallot is always a good substitute for garlic.

Step by Step Instructions

Cooking carrots with onion.
Adding spices to cooked carrots and onions.
  1. Step 1: Heat oil in a Dutch oven over medium high heat. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant. About 30 seconds.
  2. Step 2: Add cumin and oregano. Stir and cook for a few seconds or until fragrant.
Cooking black bean soup with ham.
  1. Step 3: Add canned black beans, water, cooked ham steak, sherry, chopped red pepper flakes and bay leaf. Simmer uncovered for 20 minutes. To serve spoon a few thawed peas on the bottom of each soup bowl. Ladle in the soup and top with a dollop of sour cream.

Frequently Asked Questions

Can I Use Dried Black Beans For This Recipe?

Yes. Even though ham and bean soup with canned beans makes this super easy, I like to put a cup of black beans in the crock pot in the morning. Add a bay leaf and let them cook on low all day. Pretty much as easy as getting out the can opener. And healthier.

Is Ham Steak Already Cooked?

IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, just add the ham when the recipe indicates. If the ham steak is not cooked, fry it in a pan with a little oil before starting this recipe.

Storage and Leftovers

  • Store any leftovers in an air tight container in the refrigerator for up to four days.
  • This black bean and ham soup will also freeze well. Place soup in a freezer safe container and store for up to 3 months.
  • To reheat, let the soup thaw in the refrigerator overnight. Re-heat either stove top or microwave.

Garnishes for Black Bean Ham Soup

With the bright color from the carrots, this soup doesn’t need much in the way of garnishes.

  • Sour Cream: I love a scoop of sour cream in this recipe. It adds a creamy note and a layer of tang.
  • Red Pepper Flakes: Spice things up with a pinch of heat.
  • Cilantro or Parsley: Chop either one of these and sprinkle on top for a splash of green and another layer of flavor.
  • Sweet Onion: Sprinkling fine chopped raw sweet onion is a common addition for Mexican Food. Especially Enchiladas. Try adding some on top of this black bean soup for a nice crunch.
  • Grated Cheese: Always welcome! To compliment these flavors I’d stick to grated Parmesan.

Recipe for Sherried Black Bean and Ham Soup

Black bean soup with ham and carrots.

I hope you give this easy black bean and ham soup recipe a try. From beginning to end, you’ll have this soup on the table in under an hour. It’s a tasty easy weeknight meal that’s loaded with flavor.

Soup and salad are a classic combination. Serve this with a simple tossed salad. Cornbread is also a great side dish for black bean soup.

Other Bean Soups To Try

One of the most popular bean soups on my site is this one for 15 Bean Soup Crock Pot Recipe. And here’s some more you might enjoy.

And if you’re soup lovers like us, don’t miss my soup category. I consider Soups and Stews to be my specialty. You’ll find lots of great recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Black bean and ham soup garnished with sour cream.
Print Recipe
5 from 3 votes

Sherried Black Bean and Ham Soup

A wonderful and easy black bean and ham soup.  Great way to use left over ham.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 4
Calories: 204kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Olive oil
  • 2 large Carrots cleaned and thin sliced
  • ½ large Sweet onion chopped
  • 4 cloves garlic diced
  • 2 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 4 Cups Water
  • 2 15-ounce canned black beans drained and rinsed well
  • 8 ounces ham steak fully cooked and chopped
  • ¼ cup Dry Sherry
  • ⅛ teaspoon Ground red pepper flakes
  • 1 bay leaf
  • ½ Cup Frozen peas thawed
  • Sour Cream for garnish

Instructions

  • Measure out frozen peas to thaw while you cook.
  • Heat oil in a large saucepan over medium high heat. Add carrots and onions. Cook for about 3 minutes until onions are tender and carrots are starting to cook. Add garlic and cook until tender.
  • Stir in cumin and oregano and cook about 30 seconds or until herbs are fragrant.
  • Stir in water, beans, ham, sherry, red pepper flakes and bay leaf. Bring to a boil then reduce heat and simmer uncovered for 20 minutes.
  • Remove and discard bay leaf. .To serve, ladle soup into bowls, sprinkle with a few peas and a dollop of sour cream.

Notes

For a fresher and healthier version. Just put a cup of dried black beans in the crock first thing in the morning. Add 3 cups water and a bay leaf and let them cook on low all day. Almost as easy as getting out the can opener for canned beans.
Sprinkle some chile powder on the sour cream for an added kick of heat and appearance.
IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, just add the ham when the recipe indicates. If the ham steak is not cooked, fry it in a pan with a little oil before starting this recipe.

Nutrition

Calories: 204kcal | Carbohydrates: 11g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 1176mg | Potassium: 538mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6166IU | Vitamin C: 41mg | Calcium: 58mg | Iron: 2mg

Black Bean and Ham Soup with Sherry  …It’s What’s for Dinner.

Smoky Swiss Chard with Eggs

By 96 Comments

Adding preserved lemon, cumin and smoked paprika to Swiss chard makes for a super flavorful way to enjoy greens for breakfast. Served these greens with fried eggs.

Swiss chard and fried egg with an english muffin

What You Can Expect From This Recipe

Swiss Chard and eggs. It’s not exactly what you’d expect on a breakfast table in Colorado. Perhaps steak and eggs?

Thinking outside the box, this recipe which features Swiss chard and eggs will bring a whole new level of fresh and exciting flavors to your breakfast table.

This healthy breakfast recipe is earthy with smoked paprika, sultry with cumin, and lively with chili powder … you’ll simply savor every bite.

So jam packed full of flavor, and quick and easy to make, you’ll find yourself serving it time after time.

And with a sunny side up egg nestled alongside, what a delightful way to go green. And it’s a quick fix.

A recipe from Culinary School, let’s take a look.

Ingredients You’ll Need

Ingredients to make moroccan breakfast with eggs.
  • Swiss Chard (Rainbow Chard).
  • Garlic.
  • Preserved Lemon
  • Olive Oil
  • Parsley
  • Spices and Seasonings: Cumin, Smoked Paprika, Chili Powder and Red Pepper Flakes.
  • Eggs.

Ingredient Substitutions

  • Chard: Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.
  • Garlic: Substitute a fine chopped medium shallot for the garlic.
  • Oil: If you don’t have olive oil, substitute a neutral oil such as Canola or vegetable oil.

Step by Step Instructions, It’s Easy!

Removing leaves from Swiss Chard.
Chopped Swiss Chard in a fry pan.
  • Step 1: Rinse and dry the leaves of the Swiss Chard. Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
  • Step 2: Heat a skillet over medium high heat. Add the oil. Once the oil is hot add the chopped Swiss chard.
Cooking chopped Swiss chard in a fry pan with garlic.
Adding spices to Cooked Swiss Chard.
  • Step 3: Cook the chard until it becomes wilted. Add garlic and cook until the garlic becomes fragrant. About 1 minute.
  • Step 4: Add the cumin, chili powder and paprika. Stir, cover with a lid and turn down the heat to low. Let it steep and simmer for 5 minutes. Add the preserved lemon and stir.

For the Eggs: During the time you’re cooking the chard, fry two eggs. Over easy is always a good choice. Serve the cooked chard next to the fried eggs. Toast, English muffins, or flat bread is a good addition.

Is This Recipe Gluten Free?

If you don’t add bread as a side dish, this breakfast is naturally gluten free.

Variation

Serve these smoky flavored greens topped with a poached egg, rather than fried eggs.

Smoky Swiss Chard and Eggs

If you never tried greens for breakfast you in for a treat. The warm spices and style of recipes are some of my favorites.

If you’re looking for super healthy breakfast recipes for weight loss, this one is right up your alley. So healthy. So low-carb. So perfect.

More Easy Breakfast Recipes

And don’t miss my Breakfast Category. You’ll find plenty of fabulous recipes to start your day. Including the most popular breakfast recipe on my site for Hatch Chile Smothered Breakfast Burritos.

Swiss chard and fried egg with an english muffin
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4.80 from 5 votes

Smoky Swiss Chard and Fried Eggs

Swiss Chard with preserved lemon, smoked paprika and cumin make a wonderful side for fried eggs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat
Servings: 2
Calories: 251kcal
Author: Lea Ann Brown

Equipment

  • Large Fry Pan

Ingredients

  • 3 Tablespoons olive oil or canola oil (divided)
  • 2 bunches Swiss chard red stems removed and rough chopped
  • 2 cloves garlic fine chopped
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • 1 pinch salt
  • ¼ preserved lemon chopped, flesh only
  • 1 Tablespoon fresh parsley chopped
  • 1 pinch crushed pepper flakes for garnish

Instructions

  • Wash the Swiss chard leaves well and pat them dry with paper towels.
  • Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
  • Heat a large fry pan over medium high heat. Add the oil and once the oil is hot add the chard and cook stirring frequently. When the chard start to wilt, add the garlic and cook until fragrant. About 1 minute.
  • Add the cumin, smoked paprika and chili powder. Stir and cover with a lid. Turn down the heat to low and let it steep for 5 minutes.
  • Stir in the preserved lemon and parsley. Stir and cover and cook on low for an additional 5 minutes.
  • In the meantime, fry two eggs. Or poach two eggs.
  • Plate the Chard, drizzle with a little olive oil and sprinkle with red chile flakes. Serve alongside eggs and toast, English muffin or flatbread.

Notes

If you don’t add bread as a side dish, this breakfast is naturally gluten free.
Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.

Nutrition

Calories: 251kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 646mg | Potassium: 1137mg | Fiber: 5g | Sugar: 3g | Vitamin A: 18714IU | Vitamin C: 94mg | Calcium: 158mg | Iron: 6mg

Moroccan Breakfast, Swiss Chard with Eggs … It’s what’s for Breakfast

Easy Turkey Lentil Soup with Barley

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Turkey Lentil Soup is a perfect way to use up leftover cooked turkey. This soup requires minimal prep and delivers maximum flavor. Savory, herby and warming. Adding quick cooking barley makes this one healthy and hearty. If you’re looking for turkey soup without noodles this is a fresh easy recipe.

Lentil soup with turkey, barley and vegetables in a large white bowl.

What You Can Expect From This Recipe

This is a recipe for turkey soup without noodles. Keeping the ingredients fresh and healthy, will help you forget all of your Thanksgiving food sins.

If you initiate a Google search for leftover turkey soup recipes, more than likely you’ll find a glut of recipes with some sort of noodles. This turkey soup without noodles is a lighter option.

The seasonings used, basil, oregano, rosemary and thyme are pantry staples that you probably already have on hand.

Cozy up to this mellow soup filled with vegetables, lentils, barley and plenty of flavor is a perfect place to use some of that leftover Thanksgiving turkey or even leftover Turkey Breast.

If you’ve made your own stock from the turkey carcass, the flavor will be even richer. Canned chicken stock fills in nicely for this quick turkey lentil soup recipe.

Tip: if you’re using canned chicken broth, place a leftover turkey wing or turkey leg into the soup while simmering. The flavor from the skin, bones and meat will elevate the flavor. Remove the wing or leg before serving.

Ingredients You’ll Need

Ingredients to make lentil soup with turkey.
  • Chicken Broth.
  • Canned Tomatoes.
  • Fresh Vegetables: Celery, carrots and onion.
  • Turkey: This soup is perfect to use left over Thanksgiving turkey.
  • Lentils.
  • Butter.
  • Quick Cooking Barley.
  • Seasonings: Basil, oregano, rosemary and thyme.

Ingredient Substitutions

  • Broth: If you’ve made turkey broth from your Thanksgiving turkey carcass, please us it. Vegetable broth also works well here.
  • Lentils: If you can’t find Puy Lentils, choose any colored lentil from the bulk aisle section. Avoid red lentils as they cook too fast and will dissolve too quickly.
  • Turkey: Substitute cooked chicken or use meat from a rotisserie chicken.
  • Butter: Substitute olive oil or vegetable oil.
  • Barley: This recipe calls for quick cooking barley. If you use regular barley, adjust cooking time per package instructions.
  • Brown Rice: Brown rice is a good substitution for barley. Just adjust cooking time according to package instructions.

About French Puy Lentils. Lentilles de Puy are known for their small size and refined taste. They are prized by chefs not only for their peppery flavor, but they also have less starch which make they sturdy. They won’t get mushy as easily. If you can find them, I highly encourage you to use them in this soup.

How do you know if you’re getting official Puy lentils? Look for an AOP seal on the package, which certifies they’re truly Lentilles du Puy from France.

Step by Step Instructions … It’s Easy

Cooking vegetables to make turkey lentil soup.
  1. Step 1: Melt butter or heat oil in a Dutch oven over medium high heat. Add sliced carrots and celery and cook, stirring occasionally for about 7 minutes. Add onion and cook for another 5 minutes.
Adding broth to make turkey lentil soup.
Adding turkey and barley to make turkey lentil soup.
  1. Step 2: Add Chicken Broth, tomatoes, water and spices. Stir until all is mixed together. Add lentils and cook according to package instructions.
  2. Step 3: 10 minutes before lentils are to be done, add quick cooking barley, and turkey or chicken. Simmer until barley and lentils are tender.

Tip: Choose a can of small diced tomatoes to make this Turkey Lentil Soup. Smaller cuts will cook down and blend better for better texture. Red Gold Diced Tomatoes pictured above are a good choice here.

Questions You May Have

Can I Use Ground Turkey?

Yes, if you want to make ground turkey lentil soup rather than using leftover Thanksgiving turkey, purchase 1 pound of ground turkey. Add the ground turkey at the same time you add the vegetables. You can also use ground chicken or a rotisserie chicken.

Is This Turkey Lentil Soup Gluten Free?

No, barley is a grain that contains the protein gluten. If you’d like to make this gluten free, double the amount of lentils and omit the barley.

Do You Need To Soak Lentils Before Cooking?

You don’t have to, but soaking them will reduce the cooking time for them to become tender. The recipe card for this recipe does not include Instructions for soaking. That decision is up to you.

Storage and Reheating

This recipe makes a large batch. Store any leftovers in an air tight container. Store in the refrigerator for up to 2 days, or up to 4 days if you’ve just cooked your turkey within the past day. You can freeze Turkey Lentil Soup up to three months.

Reheat stovetop or microwave.

TIP: Freeze soup in a freezer zip-lock type bag. That way you can easily squeeze out the air and store the bag flat in the freezer, which saves room.

Tips For Success:

Please don’t skip sauteeing the vegetables to make this soup. A quick cook in butter or oil will bring out the flavor in celery, carrots and onions. It caramelizes the vegetables bringing a level of robust flavor to soups.

Recipe for Turkey Lentil Soup – No Noodles

Turkey soup with lentels and barley.

The lentils and barley give this turkey soup an earthy down home flavor. A true comfort food recipe that your family will love.

Bright and healthy with big chunks of carrot and celery, this turkey soup without noodles is one your family will embrace.

If you’re looking for an easy soup recipe using leftover turkey, I hope you give this one a try.

And don’t miss my Soup Category, you’ll find lots of brothy goodness there. Including the most popular soup recipe on my site, Anthony Bourdain’s New Mexico Style Beef Chili.

And no need to wait to reserve this as a Thanksgiving soup. Make this all season long using a rotisserie chicken. And speaking of rotisserie chicken, take a look at my recipe for Rotisserie Chicken Soup. Hearty and sassy with a Southwestern flair.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Turkey soup with lentels and barley.
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5 from 1 vote

Easy Turkey Lentil Soup (Turkey Soup Without Noodles)

The lentils and barley give this turkey soup an earthy and down-home flavor. Turkey lentil soup is a healthy and easy way to use up leftover Thanksgiving turkey.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 186kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup Lentils French, regular green or red lentils
  • 3 Tablespoons unsalted butter or vegetable/canola oil
  • 2 carrots peeled and thick sliced
  • 2 ribs celery sliced cross ways
  • 1 cup yellow onion diced
  • 3 ½ cups chicken broth
  • 3 cups water 2 – 3 cups water, depending on how brothy you want the soup.
  • 1 turkey wing or leg
  • 16 ounce Canned chopped tomatoes undrained
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • 2 cups Roasted Turkey or Chicken Cut into bite sized pieces
  • ½ cup Quick Cooking Barley

Instructions

  • Rinse lentils in a colander before using.
  • Melt butter or heat oil in a Dutch oven over medium high heat. Add sliced carrots and celery and cook, stirring occasionally for about 7 minutes. Add onion and cook for another 5 minutes.
  • Add Chicken Broth, tomatoes, water and spices. Stir until all is mixed together. 
  • If you want, add a whole turkey wing or leg. The bone and remaining meat will add flavor to the broth. You'll remove it when ready to serve.
  • Add lentils and cook according to package instructions. 10 minutes before lentils are to be done, add quick cooking barley, and turkey or chicken. Simmer until barley and lentils are tender.
  • Serve and garnish with chopped fresh parsley. Some grated Parmesan cheese is nice here. These are both optional.

Notes

This recipe calls for quick cooking barley which cooks in roughly 10 minutes. If using pearl barley, adjust cooking time instructions accordingly. 
If you want to make this without using leftover Thanksgiving turkey, purchase 1 pound of ground turkey. Add the ground turkey at the same time you add the vegetables. You can also use ground chicken or a rotisserie chicken.

Nutrition

Calories: 186kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 672mg | Potassium: 466mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3720IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 2mg

Turkey Lentil Soup … It’s what’s for Dinner