Gordon Ramsay Burns his Tortilla Cooking Breakfast with Richard Blais | Next Level Kitchen

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*Gordon’s* *Huevos* *Rancheros*
4 ounces chorizo, diced 
1 small zucchini, diced
1 small red bell pepper, diced 
1 small yellow onion, diced
Kosher salt
Freshly ground black pepper
1-2 tablespoons olive oil
2 tablespoons chopped cilantro
2 tablespoons smoked chipotle hot sauce
3 tablespoons canned chopped tomatoes
1 lime, zested

*Black* *Beans*
2 tablespoons olive oil
1 15-ounce can black beans, drained
Kosher salt

*Fried* *Eggs*
2 tablespoons butter
1 tablespoon olive oil
4 eggs
2 teaspoons paprika 
Kosher salt
Freshly ground black pepper

*Assembly*
4 small corn tortillas
1 avocado, diced 
4 ounces crumbled feta or cotija

*PROCEDURE*
1. Make the sauce: In a large skillet over medium heat, add the chorizo and cook until the fat begins to render. 
2. To the pan, add the zucchini, red pepper and onion. Season the mixture with salt and pepper and stir to combine. If the pan seems dry and your chorizo does not render enough fat, add a little oil to the pan to coat the vegetables and help them to
3. To the pan, add the cilantro and hot sauce and stir to combine. 
4. Add the chopped tomatoes and finish with lime zest. Continue cooking until the vegetables have softened and the mixture has thickened. 
5. Cook the beans: In a small skillet over medium heat, add the oil. Once the oil is shimmering, add the beans and cook until slightly crispy on the outside and soft on the inside. Season the beans with salt.
6. Fry the eggs: In a small skillet over medium high heat, add the butter and oil. Once the butter has melted completely.
7. Add the eggs to the pan and cook until the whites have cooked