Shakshuka - [Eggs with Meat and Tomato Sauce]

Shakshuka is a popular dish in North Africa and the Middle East. It is basically eggs cooked in a thick, spicy sauce of tomatoes, peppers, onions, garlic and spices. I just like to say it, Shakshuka! [shahk-SHOO-kah]

There are many variations of Shakshuka, and I imagine there is a similar version of this dish in every culture. Here is a very basic recipe which I have adjusted to our tastes and preferences, I hope you enjoy!

Shakshuka [Eggs with Meat and Tomato Sauce]

Serves 4

Ingredients:

1 small yellow onion, sliced

1 cup fresh organic spinach

1 red bell pepper, sliced

1 can organic diced tomatoes

1 tbsp extra-virgin olive oil

16 oz ground sausage meat (optional)

1 tbsp fresh oregano

1 tsp chili powder

1/2 tsp cumin

1/2 tsp ground cardamom

1/4 tsp sea salt

1/4 tsp cayenne pepper (optional)

4 fresh organic, pasture-raised eggs

Goat cheese crumbles for garnish

Chopped cilantro for garnish

Instructions:

Heat oil in a large skillet. Add sliced onions and red bell pepper, sauté for 5 minutes until onions are translucent.

Add sausage to skillet and break and spinach, let sausage cook and spinach wilt

Add in diced tomatoes, herbs and spices; mix to combine.

Gently spread an area and crack an egg in, continue with remaining eggs. To cook quicker, cover the skillet.

Cook until eggs are at desired doneness, about 4 to 6 minutes.

  

Garnish with cilantro, crumbled goat cheese, paprika and freshly cracked black pepper.

Print this recipe!

Chive Flowers, Eat Them!

Photo by Tiffany Arp-Daleo

Have you ever eaten a chive flower? They are actually delicious, especially if you like garlic the way I do.

Delicately flavored, the chive blossom is a cross between garlic and onion, but then there is a slight pop of sweet when you bite into the flower.

There are lots of fun ways to eat the blossoms. They are beautiful and delicious scattered over a salad, tartine or baguette. You might like them in your scrambled eggs, and they make a real purty garnish on a deviled egg!

Or, you could get crazy and mash the blossoms into some goat cheese with a bit of honey for a twist on this appetizer recipe found at The Kitchn, I'm drooling.

Chives are easy to grow from seed, get them here at San Diego Seed Company, or look for them ready to eat in your local farmers market!

Hash Brown Egg Nests with Smoked Salmon

Hash Brown Egg Nests with Smoked Salmon

My sweet husband came home from Whole Foods the other day with a special treat, smoked salmon!

Not just smoked salmon, but tequila lime marinated smoked salmon. Yeah. Amazing.

Hard as it was to not devour the whole thing straight from the package, I managed to save a little for breakfast the next morning. 

Inspired by one of my favorite bloggers The Pioneer Woman, (her recipe for Eggs in Hash Brown Nests here), the following is my rendition.

Hash Brown Egg Nests with Smoked Salmon

Ingredients:
Frozen hash browns (3 tablespoons per egg)
Cooking spray
Large eggs (how ever many you want to make)
Shredded smoked cheese (1 tablespoon per egg)
Fresh green onions or chives
Salt and pepper
Smoked salmon (or any topping that you like)

Directions:

Preheat the oven to 425 degrees.

Cook the hash browns in a skillet on the stove-top according to package directions. I like to get them lightly browned but not too crispy. Season with salt and pepper and set aside to cool.

Spray a muffin pan lightly with cooking spray. Scoop 2 to 3 tablespoons of the cooked hash browns into each muffin cup. Use your fingers to gently press the cooked hash browns into the bottom and  sides of the muffin cup to make a nest.

Sprinkle a pinch of shredded cheese in each cup. Next, crack an egg into each nest. Season with salt and pepper and sprinkle with chopped fresh green onions or chives and top with shredded cheese.

Bake for about 15 to 20 minutes. They are done when the whites are set and the potato nests are golden brown.  

Lightly scrape around the muffin with a butter knife to loosen the nests, they should fall out easily.  Serve with your choice of meat (sausage, bacon, smoked fish etc.) piled on top.

Bacon and Eggs in Toast Cups

I forgot to top these with shredded cheese for the photo, but you get the idea!

I usually opt for a piece of fruit and bagel for breakfast during the week, but come the weekend, I want bacon and eggs! Here is a easy and fun recipe for something a little different....

Bacon and Eggs in Toast Cups

Print this recipe

Ingredients:

2 Tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

½ cup shredded cheddar cheese

¼ cup chopped green onion

Coarse salt and ground pepper

Directions:

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. Slightly flatten bread slices  and cut into 6 rounds then press into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon until almost crisp, about 4 minutes, flipping once. Wrap 1 slice of bacon around the muffin cup in each cup. Crack an egg over each. Season with salt and pepper.

Bake until egg whites are just set, 20 to 25 minutes. Sprinkle shredded cheese and chopped green onion on top of each cup. Run a knife around cups to loosen toasts. Serve immediately.

Sweet Potato & Spicy Black Bean Tacos

I had a craving for sweet potatoes and black beans, but the husband was thinking tacos, (not unusual). So, like a healthy couple should, we compromised. The result was Sweet Potato & Black Bean Tacos, and they were awesome!

The natural sweet flavor of the potatoes and the added spices perfectly complimented the black beans. I strongly recommend that you DON'T skip the chipotle sour cream sauce with these tacos, it just works perfectly.

Inspired by one of our favorite recipes, Sweet Potato Hash, we made some slight alterations. Instead of par boiling the potatoes, we simply roasted everything for about 35 minutes.

I am intentionally not providing measurements or exact ingredients, I think this one is all about personal preference, but I will advise you to make extra, the leftover hash was delicious the next morning with eggs!

Sweet Potato & Spicy Black Bean Tacos (print this recipe)

Roasted Sweet Potatoes
Sweet potatoes -diced (1 medium is enough for 2-3 servings)
Green bell pepper - chopped
Onion, yellow - chopped
Garlic - finely chopped
Jalapeno pepper - seeded, finely diced
Cumin
Cinnamon
Allspice
Salt & pepper
Parsley or cilantro

Spicy Black Beans
Black beans
Onion, white or yellow - diced
Cilantro
Lime juice
Cayenne pepper
Cumin
Corriander
Salt & pepper


Chipotle Sour Cream Sauce
Sour cream (about 4 oz)
Chipolte juice from the can (about 1/2 teaspoon)
Cilantro
Lime juice
Salt

Fresh corn tortillas

While you are roasting the potatoes, in a medium bowl, mix together the ingredients for the spicy black beans. In a separate small bowl, combine the chipotle sour cream sauce. Be careful with the chipotle juice, a little goes a long way! Warm your tortillas, and pile it all on to your liking.

Sweet Potato Hash... The Other Yams?

With so much going on these days, we are happy we only need to bring ONE dish to the family Thanksgiving meal. This year we are going out on a limb and trying something different. Instead of the standard mashed yams smothered in gooey, melty marshmallows, (although that does sound really good!) we are going to try a savory but still sweet, Sweet Potato Hash.

We accidentally created this dish a couple months ago and we both fell in love with its sweet and savory flavors with just a tiny bit of heat from the jalapenos. It is certainly a dish to enjoy all year round.

Let's just hope Aunt Marilyn will forgive us.....she loves those sweet marshmallows!

Sweet Potato Hash

Printable Recipe

Makes 8 servings

Ingredients:

3 large sweet potatoes, diced into small cubes

3 tbsp. olive oil

2 1/2 cups sweet onion, coarsely chopped

2 green peppers, coarsely chopped

2 jalapeño peppers, finely diced (remove seeds for less heat)

4 cloves of roasted garlic, finely chopped

2 tsp. salt

2 tsp. fresh ground pepper

1 tsp. ground cinnamon

1 tsp. ground allspice

2 tbsp. fresh basil, chopped

2 tbsp. fresh parsley, chopped

Directions:

Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.

In a large cast iron skillet, heat 1 tbsp. of oil and add the onion, garlic, green peppers and jalapeno. Stir often and sauté until the onion becomes translucent, about 5 minutes.

Drizzle another tbsp. of oil to the skillet then add the cubed sweet potatoes, salt, pepper, cinnamon, allspice and fresh herbs, combine well.  Keeping the skillet at medium heat, arrange the hash in a single layer and continue cooking until potatoes, onions and peppers have slightly browned.

Wishing you and yours a very fulfilling and grateful holiday season!

Godiva Coffee

There sure are some sweet perks to being a member of Foodbuzz's Tastemaker Program. Most recently, we received two packages of limited edition fall coffees from Godiva: Pumpkin Spice and Caramel Pecan Bark.

This prompted a few experiments........

First, we tried both coffee flavors alone as regular coffee. All I can say is ........ awesome. Nothing says Fall like the aroma of pumpkin and spice, am I right? As soon as I opened the bag of Pumpkin Spice coffee I was ready for Thanksgiving and a slice of pumpkin pie!

The Caramel Pecan Bark is nothing less than soothing Autumn comfort. Since October is actually one of the warmer months of the year in San Diego, we are still enjoying iced coffee.

This recipe found on The Pioneer Woman is worth the time effort to make. The result is a perfect, rich and creamy, smooth iced coffee, by far the best I have ever had.You can make this with any coffee you like, but the Godiva Caramel Pecan Bark was exceptionally delicious!

Autumn Spiced Iced Coffee

makes 2 tall glasses

Ingredients:
1/2 cup Pumpkin Spice or Caramel Pecan Bark coffee grounds
2 cups cold water
Ice
Milk, cream, or half & half
Sweetener (optional, I used vanilla syrup)

Note: You will need a cheesecloth for this recipe.

Directions:
Add the coffee grounds to a container that has a lid.
Pour in the cold water and mix to combine.

Allow to "brew" for at least 8 hours. Place a fine mesh strainer over a medium bowl. Place a few layers of cheese cloth over the strainer and pour the coffee mixture into the strainer. Give it a while to strain through. Use a spoon to press through the remaining liquid.

Add ice to a glass, and fill half way with your iced coffee.

Add milk/cream/half & half and sweetener, if desired. Stir or shake to combine.

Since last weekend was my birthday, we had to indulge a little. We were invited to share a cabin with some friends up in Big Bear and to partake in the 41st annual Oktoberfest celebration....... we had a blast! The cabin was fantastic, the company was wonderful and the celebration was better than anticipated.

One of our favorite ways to enjoy the Godiva Pumpkin Spice Coffee was to start with this.......Pumpkin Spice Latte found on the GodivaCoffee.com website, but we added a shot of Disaronno at the end, it was the perfect end to the perfect birthday! Thank you everyone for making my birthday weekend so much fun!

Cheerios - A Fathers Day Memory

One of my favorite memories of my Dad is when we had breakfast together early in the morning before my Mom and little brother woke up.

As I climbed up to the counter and found my spot on the bar stool next to his, he would set me up with a place setting which included a bowl, napkin, spoon, and a glass of milk.

It was always (and still is) a simple bowl of Cheerios. Just the plain old fashion, yellow box kind.

To make it special, my Dad would carefully slice half of a banana for my bowl, and the other half for his.

Then there was the sugar. We are talking about the early 70's folks, before it was "bad" to give your kids sugar. There was probably a little more sugar in my bowl then there should have been, but I lived.

The best part of this morning ritual was that it was MY time with my Dad. Not a man of many words, I can't recall any profound conversations, but we talked about stuff going on in the world and in our lives.

And after our breakfast we went our separate ways and on with our days. I went to school or climbed trees or whatever I was into at the time, and he went to work to build a house or something.

We lost my Dad 15 years ago to heart disease, and not a day goes by without missing him. So, all I have are these special memories, of simple times and simple pleasures, but these memories still warm my heart and make me smile.

My brother and his wife are having their first child in a couple of weeks. I have a feeling that a couple of years from now, he and his son will be sitting at the counter eating their Cheerios and starting their day together.....

Happy Fathers Day!

Oatmeal.........With Love!

Eating breakfast is just not a natural thing for me. I am not, and have never been, a morning person. Therefore, I rarely make the time to make breakfast in the morning.

Lately, I decided it was time to get healthier and lose a few pounds. It's a fact, and it makes sense that eating a healthy breakfast is a smart and healthy way to start each day. Now, I force myself to eat a banana, a bowl of cereal.....whatever.

It's a really good thing that I have the most thoughtful and amazing husband in the world! Before heading off to work in the morning, he made time to make me oatmeal. He knows that I would much rather sleep in 30 minutes rather than wake up early and prepare something.

Not only did he set up a bowl with oatmeal, but he fixed it up for me complete with walnuts, raisins, brown sugar and cinnamon, (that's the love part!) all I had to do was add the hot water.

Ingredients:

1 cup of dry Quaker oats
2 cups water (only use part of it)
Brown sugar
Raisins
Walnuts
Ground Cinnamon

Combine oats with enough hot water to just cover the oats. Add a little more water, or milk if you like it creamier. Add raisins and walnuts, let simmer for 2-3 minutes. Stir in brown sugar and cinnamon and let sit for another 3 minutes or until oats are soft and creamy.

Enjoy and have a great day!

Simple French Toast

It was one of the very first things that I was allowed to cook by myself as a kid. In fact, I think it was another kid that taught me how to make French toast. After discovering how simple it was, I pretty much made French toast every day for the remainder of the 1970’s.

Maybe I over did it back in those days, because for some reason, I have not made it for years. For some unknown reason, I woke up this morning and I wanted French toast. To my delight, it is still easy to make and just as delicious!

It works best with several day old French or Italian bread, thickly sliced, but I just had plain fresh wheat bread. It works, but fresh bread or bread that is too thin tends to fall apart when it soaks in the egg milk mixture.

French Toast

(serves 2)

Ingredients:

4 slices of bread

2 eggs

¼ cup milk

1 tsp ground cinnamon

Butter

Maple syrup

Powdered sugar

Beat eggs, milk, and cinnamon together until well blended. Pour into a shallow bowl.

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter over a large skillet on medium high heat. Add the slices of bread onto the skillet and fry until brown on both sides, flipping when necessary.

Serve hot with butter, maple syrup and sprinkle with powdered sugar. Some people like to add fresh berries or fresh fruit, or for carnivores, try some bacon or sausage on the side.

Serves 2.

Spinach, Mushroom & Bacon Frittata

Spinach, Mushroom and Bacon Frittata

They were on sale, so I bought a dozen eggs, and unknowingly, so did Mark. We barely go through half a dozen eggs a month, and now we had 24 that needed to be eaten fairly soon. I know, there a lot worse situations in life, but besides deviled eggs or egg salad sandwiches, I was at a loss for what to do with all these eggs.

I always thought I liked quiche until I recently bought a slice at the local farmers market. Maybe that fact alone had a lot to do with it, it looked good, but it was horrible. It was really soft and custardy, almost runny, and cold. Not good.

So I set out on an internet quest to find a new egg recipe. I wanted something firm, moist, but not runny inside, and I wanted to use mushrooms, cheese and lots of herbs.

Of course I ended up combining many recipes to get the desired texture, consistency and flavor, but I finally came up with something more like a frittata than anything else. And the fact that bacon ended up an ingredient was just a bonus!

Ingredients:

4 eggs

2 egg whites

4 strips of thick sliced bacon

½ cup sliced mushrooms

½ bag fresh spinach, chopped

2 green onions chopped

1 1/2 cups Monterrey Jack cheese, grated

1/4 cup fresh chopped parsley

1/4 cup fresh chopped basil

1 tbsp dried thyme
1/2 tsp cayenne powder

Salt and pepper

Directions:

Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

In a large nonstick skillet, cook bacon over medium-high heat. Add onions, garlic and mushrooms. Sauté 5 or 6 minutes, until onions start to soften and the mushrooms and bacon are browned.
 
Add spinach and fresh herbs and a pinch of salt. Reduce heat to medium and cook until most of the moisture is evaporated, stirring occasionally.


Meanwhile, combine eggs and egg whites in a large bowl. Add cheese, salt, pepper, and cayenne, mix well. Add spinach mushroom mixture and stir quickly to blend. Quickly pour into the pie pan.
 
Bake about 35 minutes. Remove from oven. Let cool 6-8 minutes before serving. Garnish with freshly grated Parmesan cheese.

Enjoy!

I Won A Contest, Wanna See My Prize?

I want to give a shout out to fellow foodie Reenie at Ravenous Rowie. I love her recipes, her style of writing and her great photos. She recently sponsored a contest on Foodbuzz, and I was one of her lucky readers that won a prize!

Reenie’s contest was to give away a package of Larabar energy bars. It wasn’t hard, I had to tell her WHY I wanted some of her gluten, dairy and soy free, vegan and kosher energy bars, and tell her that I like her blog, (we all need a little love!) and I won!

I got the package today, it came all the way from Canada! Inside was a variety box of twelve bars, including three flavors, Key Lime, Cocoa Coconut Chew, and Cashew.

So far, I LOVE the Key Lime, but that’s the only one I have had so far, and you KNOW I am going to LOVE the Cashew even more!......and that’s just the precursor to the Cocoa Coconut Chew…. Yummmm, thank you so much Reenie, you rock!

Banana Nut Bread

 

Don't you just love the good old fashion basic recipes that have been made for hundreds of years? Sure you can add this or substitute that, but sometimes simple, tried and true is the way to go. 

I have always been a big fan of banana nut bread, the more walnuts, the better. I've tried at least 10 other recipes, but I still go back to the old tattered and batter splattered page in the Betty Crocker cookbook that my Mother gave me when I left home. Here is the recipe from Betty Crocker.com.

Ingredients:

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

Cheesy Herbed Popovers

Yeah, I know what the title says, but lately I have been doing some cooking. Partly because I am unemployed, (and considering all offers!) and that Mark had to work evenings for the last month. I have to admit, now that the night shifts are over, I am a little reluctant to give back the kitchen!


Just yesterday I made something that knocked my socks off, even Mark was impressed. I can't take credit for the recipe, but really, how can you go wrong with Emeril Lagasse?


As I was going through my Google Reader the other day, I stumbled upon a picture by Caroline Russock who writes for Serious Eats. She recently featured a recipe from Emeril Lagasse's new book Farm to Fork where she made the Herbed Cheesey Popovers. Caroline chooses the best recipes out of cookbooks, makes and writes about them. Then, she runs a contest so you can win a copy of the featured cookbook! 

But, it was the picture that stole my heart, I was doomed to devour.........


I followed the instructions and ingredients almost exact, except that I used 2% milk instead of whole, which didn't seem to hurt. Also, I had to bake them a little longer than recommended, it took about 40 minutes total. I used the fresh herbs from our garden; basil, rosemary, parsley, thyme, and some green onions.

When they were done, the texture was perfect. The inside tasted of subtle herbs and warm, creamy, custardy, cheddar. The outside formed a perfectly light, slightly salty, crispy cheese crust. Yum! (I might try these with a little jalapeno next time?!)

Adapted from Farm to Fork by Emeril Lagasse.

Ingredients - Makes 12 popovers, 6 to 8 servings -

4 tablespoons (½ stick) butter, melted
1/2 cup grated Parmigiano-Reggiano cheese
4 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups whole milk
3 tablespoons heavy cream
1 cup all-purpose flour
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme, rosemary, basil, or chives
About 2 ounces medium cheddar cheese, grated (1/2 cup) or cut into 12 pieces

Procedure

1. Preheat the oven to 450°F.

2. Brush the cups of a standard 12-cup muffin tin with some of the melted butter. Divide the Parmesan evenly among the cups.

3. Combine the eggs, salt, pepper, milk, cream, and the remaining butter in a blender and blend until well combined. Add the flour and blend for 15 seconds, until smooth. Transfer the batter to a large mixing bowl. Stir in the fresh herbs.

4. Fill each muffin cup halfway with batter. Divide the cheddar among the cups, and then top with the remaining batter.

5. Bake the popovers for 15 minutes. Then reduce the heat to 350°F and bake for 10 minutes.

6. Remove the muffin tin from the oven and unmold the popovers onto a wire rack. Pierce the side of each popover with a small sharp knife to allow steam to escape. (This will help keep them from deflating.) Serve immediately.

Blueberry-Lemon Muffins

We picked up some organic blueberries at our local farmers market last weekend so I wanted to find a new recipe to try. I ran across this recipe for Blueberry-Lemon-Cinnamon Muffins on the Food.com website. I love the way they give you the option to change the quantity and it automatically adjusts the recipe for you, brilliant!

I'm not sure if I did something wrong (wouldn't surprise anyone) or maybe my baking powder was too old, but I wasn't thrilled with the texture of the finished muffins. I was hoping the cake would be fluffier. They still tasted pretty good so I think I will try this recipe again!

Ingredients:

3/4 cup milk

1/4 cup vegetable oil or corn oil

1 large egg

2 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/4 cup lemon juice

1 cup fresh blueberries

1 tsp ground cinnamon

Directions:

Heat oven to 400 degrees

Spray muffin pans with cooking spray or line with paper cups

In a large bowl beat milk, oil, lemon juice and egg until well mixed, set aside

In another large bowl mix flour, sugar, baking powder and salt until well mixed.

Combine the two bowls and mix until moist, then fold the blueberries into the mix.

Fill the muffin cups with the batter, then sprinkle the ground cinnamon on top of each muffin.

Bake 20-25 minutes or until the the tops are golden brown

Let cool before serving with a pat of room temperature butter.

Makes about 9 to 12 muffins

Fried Egg Sandwich

Easily my favorite breakfast when I have a few minutes to make something. And so easy, even I can do it!

English muffin (I prefer Thomas's)
1 egg
1 tbsp. butter
1 slice of provolone cheese (optional)
Salt and pepper to taste

Heat frying pan and melt a half tsp. butter. Once pan is hot, crack the egg into pan. After about a minute, start the english muffins in toaster.

Cook eggs to desired doneness, everyone likes them different. I like them flipped once, just slightly runny inside. Add a little salt and pepper to taste.

I like to remove the pan from the burner, then place a slice of cheese on the egg so it has a minute to melt while I am buttering the muffins. Assemble and enjoy!

Cinnamon Toast

I know, it's not really cooking, but one of my most favorite comfort-food snacks has always been cinnamon toast. Easy to make, and it always satisfies a craving for something sweet.

The key to good cinnamon toast is to get the right ratio of cinnamon to sugar. I prefer the 1 tsp. of cinnamon to 2 tbsp. of sugar mix.

You can use the bread of your choice, I like white or wheat. You just toast the bread in the toaster, spread a thin layer of butter on one side of toast, sprinkle with the above mixture of sugar and cinnamon, and enjoy! (I think it tastes better cut into triangles)

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.