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Kate Heyhoe

Kate's Global Kitchen

 

Chorizo con Huevos Breakfast

by Kate Heyhoe

 

Serves 4 to 6

 

This is a breakfast of champions! It's one of the most satisfying meals I can think of morning, noon or night, and it's incredibly easy—even novice cooks can make it. Try it out for Father's Day, Sunday breakfast, or whenever you're feeling festive. The quantities are loose—adjust the amount of eggs as you see fit, and plan on two medium-size flour tortillas per person (people really inhale this stuff!). You can use a bottled salsa, but I strongly recommend making fresh Pico de Gallo for these eggs—the flavor match of the ingredients is incomparable.

Note: If using store-bought Mexican chorizo instead of my lean version, cook up 16 ounces and drain it well—you'll find it gives off a sizeable amount of grease.

 

Ingredients and steps:

8 large eggs
12 ounces Short-Cut Gringo Chorizo
Flour tortillas (2 per person)*
Pico de Gallo or your favorite salsa

 

Beat the eggs until mixed and set aside. Start tortillas warming.*

Fry the chorizo in a skillet over medium-high heat until crumbly and cooked through. Pour the eggs into the pan and scramble together with the sausage. Cook until eggs have set. Serve the eggs with warm flour tortillas and salsa.

*To warm flour tortillas: Lightly rub tortillas on one side with water to dampen. Stack them together, lightly spritzing the top side of each tortilla with nonstick spray to keep them from sticking. Place the tortillas between two microwave-safe plates. Microwave on high 1 minute. Rearrange tortillas (middle ones to the top and bottom) then microwave again 1 minute. Serve between the plates to keep them hot. (Careful! Plates and tortillas will be very hot—use potholders).

 

Recipes:

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Copyright © 1999, Kate Heyhoe. All rights reserved.

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This page created June 1999


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