Chorizo Scrambled Eggs

Chorizo Scrambled Eggs

I don't think this dish needs a big write up, it's a favorite weekend breakfast around our house. If you don't have Mexican chorizo, you can always throw in left over sausage beef, bacon, peppers, tomatoes, salsa, basically whatever is left over in the fridge.

What you need:
  • 1/4 lb of Mexican chorizo sausage
  • 5 or 6 large eggs
  • 1/3 cup chopped onions
  • 1/3 cup chopped cilantro
  • Fresh corn tortillas
  • Salt & pepper to taste
  • Fresh salsa 
  • Garnish with cilantro and queso fresco

* Tip: Whenever possible splurge on fresh warm corn tortillas from your local Latino market.

If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.

Whisk eggs together in a bowl and stir into chorizo. Cook for 2-3 minutes then add the onions and cilantro. Stir until eggs are scrambled and just set, about 2 more minutes. Garnish and serve immediately with warm corn torillas.

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