Chorizo and eggs

When King Daddy and I moved to Reno in 1989 we left a lot of Southern behind – country ham, Duke’s mayonnaise and bulk Tennessee Pride sausage among the most grievous. But after five years when we moved to Nashville we brought something back we didn’t expect. Mexican chorizo.

A colleague at the Reno Gazette-Journal turned us on to this tasty sausage. When he’d visit his family in Tuscon, he’d bring back homemade tortillas and one trip he brought a package for us. Just wow. Armando said, “You know the best way to eat these, right?” Heck no said the neophytes from Tennessee. “With chorizo and eggs.” And he made us a batch.

And we were just done. Where had this magical mixture been all our lives? I now cannot tell you how many times we’ve used chorizo for pizzas, tacos and always with scrambled eggs. Depending on where you live it can be hard to find. Our local beloved Publix carries it and I also frequent a Mexican market that always has it, of course.

As easy side: Potato hash with 1 russet potato small diced, 1/3 cup onion small diced, a sprinkling of Cajun spice and 1/3 cup of roughly chopped cilantro sauteed in a bit of vegetable oil until the potatoes are tender and finished with a nob of butter swirled into the hash.

Yes, we eat well.

Chorizo and Eggs

(For 2)

½ cup Mexican chorizo

5 eggs

4 10-inch tortillas

Heat a skillet to medium high. Remove the chorizo from the casings and add to the pan. Fry until the chorizo is browned. Sometimes there are little nuggets of gristle in the sausage. They’re easy to see once the sausage is cooked and you can remove them if you wish (I do – it’s  not a texture I enjoy).

Remove the chorizo and drain most of the grease, leaving about a tablespoon in the pan. Beat the eggs in a bowl and add to the skillet, reducing the heat to medium low. Gently cook the eggs, swirling the pan, until soft curds form and the eggs are almost set. Turn off the heat. The eggs will continue to cook in the warm pan. Add the cooked chorizo to the eggs and combine. There’s no need to salt the eggs as the chorizo is full of big, bold seasoning.

Heat the tortillas in the microwave for 20 seconds. Divide the chorizo-egg mixture between the tortillas and enjoy.

One Comment

  1. Candy Gourlay
    December 4, 2017 at 6:13 am

    Wow, I’m going to try this. Interestingly enough, we discovered chorizo and eggs while on holiday in Hungary. Our regular breakfast was an assembly of chorizo, cut into discs and toasted almost crispy, scrambled eggs, with sliced red onion fried until caramelised, with a sprinkling of chilli to taste and coriander. I love it! (And who knew you’d find a breakfast like this in Central Europe?)

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