Huevos Revueltos con ChorizoEggs with chorizo, Mexico's spicy sausage, are eaten everywhere in Mexico. Some of the packaged chorizo in the United States is very fatty and produces more grease in the pan than flavorful bits of spicy sausage, so look for a butcher shop that prepares its own chorizo, or try the recipe for Mexican Pork Sausage. Serve this hearty breakfast with warm tortillas and green salsa.
Scrambled Eggs with Chorizo
Huevos Revueltos con ChorizoEggs with chorizo, Mexico's spicy sausage, are eaten everywhere in Mexico. Some of the packaged chorizo in the United States is very fatty and produces more grease in the pan than flavorful bits of spicy sausage, so look for a butcher shop that prepares its own chorizo, or try the recipe for Mexican Pork Sausage. Serve this hearty breakfast with warm tortillas and green salsa.
Ingredients
Makes 4 servings
- Fresh Tomatillo Sauce or purchased green salsa
- ½ pound fresh bulk chorizo or packaged, with casings removed
- ¼ medium onion finely chopped
- 8 large eggs beaten
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Instructions
- Prepare sauce, if using homemade.
- Then, heat a large nonstick skillet over medium heat.
- Crumble the chorizo into the skillet and cook, stirring frequently, until brown and completely cooked, about 10 minutes.
- Drain excess fat, if needed.
- Add the onion and cook, stirring, until softened, about 4 minutes.
- Stir in the eggs and cook, stirring slowly until scrambled and set, about 2 to 3 minutes, to desired doneness.
- Stir in the cilantro.
- Add salt, if needed.
- Serve at once with salsa on the side or passed at the table.