Description

A savory and hearty breakfast recipe combining creamy oatmeal with spicy Mexican chorizo, rich red eye gravy made from coffee and tomato juice, and topped with a perfectly fried egg. This dish offers an exciting twist on traditional oatmeal by incorporating bold flavors and protein-packed ingredients.

Ingredients

Scale

For the Chorizo and Egg

1 tablespoon Olive Oil
0.5 pound Mexican Chorizo
2 Large Eggs

For the Red Eye Gravy

2 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
1 teaspoon Coffee
1/2 cup Tomato Juice

For the Oatmeal

1 cup Old Fashioned Rolled Oats
1 1/2 cups Water
Salt, to taste
Ground Black Pepper, to taste

For Garnish

Fresh Chives, to taste

Instructions

Fry the Egg and Cook Chorizo: Preheat a skillet over medium heat. Add olive oil and the Mexican chorizo. Sauté the chorizo for about 5 minutes or until fully cooked. Remove and set aside. In the same or another pan, fry the eggs to your preferred doneness and set aside.
Prepare the Red Eye Gravy: In a small saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously for about one minute to form a roux.
Add liquids to thicken gravy: Slowly pour in the tomato juice and brewed coffee while whisking. Continue to whisk until the mixture thickens into a gravy consistency, about 3 to 4 minutes. Remove from heat.
Cook the Oatmeal: Bring 1 1/2 cups of water to a boil in a medium saucepan. Stir in the rolled oats along with a pinch of salt and ground black pepper. Reduce heat to a simmer and cook, stirring occasionally to prevent sticking, until the oats are tender and have absorbed the water. Remove from heat.
Assemble the Dish: Divide the cooked oatmeal evenly between two bowls. Spoon the red eye gravy over the oatmeal, top with the cooked chorizo, and place the fried eggs on top. Garnish with fresh chives according to taste and serve immediately.

Notes

For a stronger coffee flavor, use freshly brewed espresso instead of instant coffee.
You can substitute tomato juice with tomato sauce diluted with a little water if unavailable.
Adjust seasoning with salt and pepper according to your taste preference.
To make the dish vegetarian, omit the chorizo and substitute with sautéed mushrooms or plant-based sausage.
Leftover gravy can be refrigerated and used within 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Frying
Cuisine: Mexican-American Fusion

Keywords: red eye gravy oatmeal, chorizo breakfast, savory oatmeal, fried egg oatmeal, Mexican chorizo recipe