Chorizo and Eggs
By: Mexican Food Journal
Published: Sunday, March 1, 2020 - 7:50pm

Ingredients




8 eggs
12 ounces Mexican chorizo
1 small white onion
2 plum tomatoes
1 clove garlic
1 tbsp cooking oil
Salt to taste

Preparation

1 Remove the membrane from the chorizo 2 Finely chop the onion, tomato and garlic 3 Crack the eggs into a mixing bowl and beat with a fork for 30 seconds 4 Preheat a large frying pan to medium 5 Add the cooking oil and the onion to the frying pan and cook for 1 minute 6 Add the tomato and garlic, stir and cook for 1 minute 7 Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off 8 Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture. 9 Cook, stirring occasionally, until the eggs are just cooked

About

Scrambled eggs with chorizo served with a stack of hot tortillas. Go to original recipe.