Serving
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Chorizo & Eggs #1
Mexico

Serves
Effort:
Sched:
DoAhead:  
2 break  
**
30 min  
Part
A quick and flavorful breakfast that goes well with warm corn tortillas and a bottle of Mexican hot sauce on the side (I like Buffalo red jalapeno sauce with this). The amounts can easily be doubled or tripled if more is needed. See Chorizo & Eggs #2 for a slightly more complex version.



12
4
6
1/2
tt
tt
----

oz
oz

T


---
Chorizo (1)  
Onion
Eggs
Olive Oil
Salt
Pepper
--Garnish
Cilantro leaves
Prep   -   (12 min)
  1. Cut CHORIZO from its casing and break into large chunks.
  2. Chop ONION medium
  3. Strip CILANTRO leaves from stems for garnish.
Run   -   (20 min)
  1. Beat EGGS lightly.
  2. Heat Oil and fry Onion until starting to turn light golden.
  3. Stir in Chorizo, fry stirring and breaking up chorizo into smallish lumps until cooked and showing a touch of browning.
  4. Stir in Eggs and turn over a couple times over moderate heat until set. Do not overcook. Season to taste with Salt and Pepper.
  5. Serve hot, garnished with Cilantro.
NOTES:
  1. Chorizo:   Use a good quality, preferably "store made", not factory made out of "salivary glands and lymph nodes". Philippine hot longaniza or Mexican longaniza will do fine too. For details see our Sausages page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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