Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, chorizo and eggs. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. I am particulalry fond of the Reynaldos Pork Chorizo brand if all you have available is store bought. If you can find the made in house type, might be even better.
Chorizo and Eggs is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Chorizo and Eggs is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have chorizo and eggs using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chorizo and Eggs:
- Make ready 3/4 pound Mexican chorizo
- Take 3 large eggs
- Make ready To taste salt
- Make ready To taste ground black pepper
- Take 3 tablespoons sour cream
- Get 1/4 cup water
Traditional scrambled eggs are combined with fresh spinach, cilantro, and spicy chorizo sausage. Tacos filled with Mexican eggs and chorizo. Add a dollop to your fish tacos, hash browns, or fried eggs; serve it over seared halibut for a punch of color; or make it the star. Chorizo and Eggs: This is my version of a super simple breakfast of Mexican Chorizo and eggs.
Instructions to make Chorizo and Eggs:
- Form 3 patties with the chorizo. Heat the pan and fry the chorizo. Get it with a nice crispy crust on the outside. About 15 minutes.
- Add the eggs season with salt and pepper. Add water and cover to steam the whites of the eggs, but leave the yokes runny.
- Move the chorizo to a plate and add eggs on top of chorizo. Add sour cream to top of eggs.
Chorizo and scrambled eggs is a classic brunch combination. We've added cheese, onion and fresh herbs to make this a quick recipe filling. I prefer pork chorizo to beef, and the soft chorizo removed from its casing works best for scrambling. Some people cook the egg and sausage together, but I cook the chorizo before I add. Chorizo and Eggs, not quite finished here.
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