Serving
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Chorizo & Eggs #1
Mexico
Serves
Effort:
Sched:
DoAhead:		 2 brk
**
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 --
  1. Cut CHORIZO from its casing and break into large chunks.
  2. Chop ONION medium
    3. -- Run --
  3. Beat EGGS lightly.
  4. Heat OIL and fry Onion until starting to turn light golden.
  5. Stir in Chorizo, fry stirring and breaking up chorizo into smallish lumps until cooked and showing a touch of browning.
  6. Stir in Eggs and turn over a couple times over moderate heat until set. Do not overcook.
  7. Serve garnished with CILANTRO LEAVES.
NOTES:
  1. Chorizo: use a good quality, preferably "store made", not one made out of "salivary glands and lymph nodes". Philippine hot longaniza or Mexican longaniza will do fine too. See my Sausages page for more details.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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