Chorizo & Grits Breakfast Bowls

• 2 teaspoons olive oil
• 1 package (12 ounces) fully cooked chorizo chicken sausages
• flavor of choice, sliced
• 1 large zucchini, chopped
• 3 cups water
• 3/4 cup quick-cooking grits
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 6 large eggs
• Optional: Pico de gallo and chopped fresh cilantro

1. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm.
2. Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat.
3. Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes.
4. To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.

olive oil, chicken sausages, choice, zucchini, water, quickcooking grits, black beans, cheddar cheese, eggs, fresh cilantro

Taken from www.tasteofhome.com/recipes/chorizo-grits-breakfast-bowls/ (may not work)