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Black Bean Corn Cakes Chorizo And Egg

Marcus Meacham

Marcus's Spanish Stack (Black Bean Corn Cakes, Chorizo & Egg)



  • Black bean corn cakes
  • 1 can black beans
  • 4 tablespoons lime juice
  • 1/4 cups onion minced
  • 1/4 cups jalapeño minced
  • Pinch of cumin
  • 2 large eggs
  • Organic corn muffin mix
  • Eggs
  • 4 small eggs
  • 2 tablespoons duck fat
  • 6 garlic cloves
  • 8 fresh Thyme Sprigs
  • Chorizo
  • 2 high quality Spanish chorizo links

Let's get Cooking...

  1. Blend beans, lime juice, onion, jalapeño, cumin and eggs, fold in muffin mix until thick batter is formed, about 1-2 cups.
  2. Form into 3 inch diameter rounds with a scoop and fry in a buttered non-stick pan.
  3. Heat duck fat and garlic in a non-stick pan low and slow until garlic starts to brown, once garlic browns remove and add eggs, just before eggs are sunny side up throw in thyme sprigs and cap for a few seconds.
  4. Brush with olive oil and grill on med high heat until done. Slice on a bias.
  5. Plate by alternating stacking cake, sausage, egg.
  6. Garnish with fresh thyme and sliced browned garlic.