Dish of Chorizo & Eggs #2
(click to enlarge)

Chorizo & Eggs #2


Mexico
Serves:
Effort:
Sched:
DoAhead:  		 2 break
**
30 min
Part		 A quick and flavorful breakfast with just a touch of chili. It goes well with warm corn tortillas and a bottle of Mexican hot sauce. The amounts can easily be doubled or tripled. See also Chorizo & Eggs #1.

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


oz
oz

c

T


---

Chorizo (1)  
Onion, white
Chili (1)
Cilantro leaves  
Eggs
Olive Oil
Salt
Pepper
--Garnish
Onion chopped
Prep   -   (15 min)
  1. Cut CHORIZO from its casing and break into large chunks.
  2. Chop ONION medium. Chop CHILI small. Mix.
  3. Chop CILANTRO medium.
  4. Chop some more ONION for garnish.
Run   -   (20 min)
  1. Beat EGGS moderately.
  2. Heat Oil and fry Chorizo until lightly browned.
  3. Pour off excess oil and add Onion mix, fry stirring until onions are translucent but not starting to color.
  4. Pour in Eggs and scramble lightly over moderate heat, stirring in Cilantro just as the eggs start to set. Do not overcook. Season to taste with Salt and Pepper.
  5. Serve hot, garnished with Chopped Onions.
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. Chili:

      This is optional. Well, here in Southern California it is not optional. If you like mild, perhaps a small Poblano, torched and the skin rubbed off and chopped medium. A Fresno or Jalapeno chopped small would be be good too, a little hotter though. Feel free to use more if you wish. For details see our Chilis Page.
  3. 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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