Chorizo and Eggs Recipe

Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. It's really easy to prepare and you can have it on the table in under 30 minutes. We love it as a start to our Saturday or Sunday morning.

📝 Ingredients

• 8 eggs
• 12 ounces Mexican chorizo
• 1 small white onion
• 2 plum tomatoes
• 1 clove garlic
• 1 tbsp cooking oil
• Salt to taste
• 12 to 16 corn or flour tortillas
• 2 cups refried beans
• 12 to tortilla chips
• 1 cup of your favorite salsa

👨‍🍳 Instructions

1. 1--- Cooking ---
2. 2Remove the membrane from the chorizo
3. 3Finely chop the onion, tomato, and garlic
4. 4Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
5. 5Preheat a large frying pan to medium
6. 6Add the cooking oil and the onion to the frying pan and cook for 1 minute
7. 7Add the tomato and garlic, stir and cook for 1 minute
8. 8Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
9. 9Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
10. 10Cook, stirring occasionally until the eggs are just cooked
11. 11While the eggs are still cooking, heat the tortillas on your griddle or comal
12. 12--- Serving ---
13. 13Divide the scrambled eggs and chorizo into 4 portions
14. 14Serve with refried beans garnished with tortilla chips
15. 15Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos
16. 16Try the salsa verde or restaurant salsa