Huevos Con Chorizo
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
65
Spice
52
Sweetness
39
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 small
Red Onion (diced)3 tbsps
Vegetable Oil1 small
White Onion (finely chopped)8 large
Egg1 tbsp
Unsalted ButterDirections:
1
For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl
2
Season with salt and pepper
3
Set aside
4
For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat
5
Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes
6
If the mixture seems dry, add another tablespoon of oil
7
Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes
8
Turn the heat to medium-low
9
Beat the eggs in a bowl until frothy
10
Stir the butter into the skillet
11
When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set
12
Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo