Preparation:

1. Put Grits on to Cook – bring 2.25 cups of water to a boil, add ½ tsp of salt, stir in ¾ cup of grits, cover, and turn heat to low. Stir often and add 1tbsp of butter after 5 minutes. 

2. Dice white onion, green pepper, red pepper, sweet potato; mince garlic and add to large mixing bowl. 

3. Add pepper, Italian seasoning, chipotle powder, chili powder, paprika, cinnamon, salt, and cumin.

4. Juice the lime into the mixing bowl using a juicer or reamer. 

5. Add olive oil to mixing bowl and stir.

6. Pour vegetable mixture onto a backing pan, evenly spread the vegetables, and bake in the oven at 435º for ~12 minutes until the sweet potatoes are cooked to desired crunch.  After 8 minutes, stir the vegetables and add the corn and black beans to the baking pan. 

7. Sauté the No Evil chorizo in a skillet until lightly browned and at desired crunchiness. 

8. Reduce heat to low, stir in salsa, and allow to simmer. 

9. Cook 4 eggs over medium in a skillet

Assemble:

On a plate, place a bed of grits, add egg on top, scoop roasted vegetables over the egg, add chorizo mix, and top with shredded cheese.  Serve with beer.