Leonardo De Vince Sourdough Breakfast Bowls

1 cup yellow onion, finely diced
1 cup green onion, finely diced
1 clove garlic, minced
6 tablespoons olive oil
1 cup green bell pepper, finely diced
1/2 cup sweet red pepper, finely diced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 box Zatarain's New Orleans style Jambalaya Mix
8 ounces chorizo
18 eggs, whipped gently
6 sourdough rounds, halved and gutted
1 tablespoon Parmesan cheese, for garnish
Fresh ground pepper
12 cherry tomatoes

Saute onions with garlic in olive oil. When translucent, add peppers, salt and ground pepper. Cover and keep warm on low heat. In rice cooker, cook Zatarain's Jambalaya rice according to directions, approximately 20 minutes.
In a separate skillet, sauté chorizo until brown. Add eggs and scramble lightly. When nearly set, add cooked rice mixture and blend. Cover and keep warm until ready to assemble bowls.
Heat bread bowls in microwave for a minute and a half. Place on a warm platter. Fill bowls to level with chorizo/egg/rice mix. Top with a generous serving spoonful of the onion/pepper mix. Garnish with fresh parsley and halved cherry tomatoes. Sprinkle with fresh Parmesan cheese and fresh ground pepper. Serve immediately.

*Sourdough rounds from the hands of baking artist Vince Bosket at Sure to Rise Bakery.

Recipe Summary:
Yield: 12
Cook Time: 20 minutes

Other recipes by Run of The River Inn & Refuge:
Pumpkin Pancakes At Run Of The River
Woody's Pear Crisp
Pear & Gorgonzola Tart
Mom's Old-fashioned Apple Fritters

Recipe Provided By:
Run of The River Inn & Refuge
Leavenworth, WA

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