Ingredients
Equipment
Method
- Cook chorizo. Heat oil in a medium frying pan over medium high heat. Add chorizo and fry until almost cooked through, about 5 minutes.
- Add vegetables. Reduce heat to medium and add onions. Cook until starting to soften, about 3 minutes. Then add garlic and tomatoes and cook another 3 minutes or until tomatoes start to break down. Stir in the salt.
- Add eggs. Add eggs and cook, stirring gently, until eggs are cooked through, but not hard, about another 4 minutes. Taste and add more salt if needed.
- Serve. Sprinkle cilantro over the top and serve immediatley with warm tortillas, pico de gallo, refried beans and sliced jalapeños.
Nutrition
Notes
- For a spicier kick: Add a finely chopped jalapeño to the chorizo and eggs mixture.
- To make it healthier: Use turkey chorizo or tofu chorizo as a substitute for the traditional pork chorizo.
- Serving suggestions: Experiment with different toppings such as avocado slices, crumbled queso fresco, or a dollop of sour cream.
- Make-ahead and storage: Leftover chorizo and eggs can be stored in an airtight container in the refrigerator for up to 5 days and reheated for a quick breakfast or brunch option.