This recipe for Chorizo and Eggs is a family favorite. The rule here is to use the very best quality eggs and the very best quality Mexican chorizo you can find. In NYC I like to get the chorizo from Dickson’s Farm Stand in Chelsea Market. It is spicy…and sooo good! Eggs like these can be found at the Farmer's Market. To accompany the dish, serve with warmed flour (or corn) tortillas and roll them up like a taco with the pico de gallo.
1 teaspoon olive oil
8oz ounces fresh Mexican chorizo
6 large eggs
salt and pepper
1 medium yellow onion chopped
juice of 1 lime
2 fresh jalapeno peppers
6 Roma or plum tomatoes, diced with the sharpest knife you have
1/2 cup rough chopped fresh cilantro
How to Make It
First Step: Prepare the Pico de Gallo
In a non-metal bowl combine chopped onion and lime juice. By adding the lime to the onion first it helps mellow the onion.
Add remaining ingredients.
Let sit for at least 15 min, then taste for salt and add as needed
Second Step: Prepare Eggs
Heat a medium non-stick pan and add olive oil. Heat until a drop of water sizzles when dropped in.
Add chorizo, breaking apart as you cook it, like you would ground beef. When fully cooked (about 10 min) remove to a bowl and set aside. Wipe out the pan with a paper towel to remove any excess grease.
Add 1 tbsp oil to the pan. When hot add the beaten eggs. Using a rubber spatula, push the eggs away from you after about 20 seconds. Repeat pushing the eggs until they are just cooked.
Return the cooked chorizo to the pan and gently fold into the eggs.
Third Step: Serve
Serve immediately with the pico de gallo and any of the following:
warmed flour or corn tortillas
Bon Appétit, Enjoy, Provecho!