Email to George      

Recipe Categories: BreaGeorge's HOME PAGEBars-To-Try Beverages Biscuits Biscuits-To-Try Bread Bread-To-Try Breakfast Breakfast-To-Try Cakes Cakes-To-Try CakesPies CANDY Candy Casseroles Coffecakes-To-Try Cookies Cookies-To-Try Crockpot Desserts Dressing Frosting Fudge Information Links Main Mains-To-Try Pies Pies-To-Try Potatoes Salad Salad-and-Dressing Salsa-To-Try Sauces Sides Sides-To-Try Soup-and-Stews Soups Soups-To-Try Stews-To-Try Thanksgiving Treats

Chorizo and Eggs




Source of Recipe


Friend


List of Ingredients




1/3 cup chopped onions (green, red, or yellow onions) optional
1/4 lb of Mexican chorizo sausage, removed from sausage casing
5 to 6 eggs
Salt
Tortillas - optional
chorizo-1.jpg

Recipe



1 Cook the onions: Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened.

2 Add the chorizo: Once softened, move the onions to the side of the pan and add clumps of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage.

Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.

If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.

3 Add the eggs: Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt.

Stir constantly until the eggs begin to set, but are still moist. Remove from heat.

Serve immediately with a side of warmed corn tortillas.