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Home / Recipes / Breakfast / Chorizo and Eggs

Chorizo and Eggs

Saturday, June 1, 2019

Chorizo and Eggs

Can you believe I’ve lived this long and had never – until last weekend – tasted chorizo? Talk about deprivation! Believe me, I plan to make up for lost time with this uniquely-spiced Spanish sausage.

Ingredients:

  • Chorizo, preferably pork
  • Eggs or egg substitute
  • Shredded cheddar or monterey jack cheese
  • Herb sprigs for garnish

Directions:Eggs with Chorizo

Slice open your tube of chorizo and squish it into a skillet. Over medium heat, cook all the way through. This stuff is wet, people. It’s not like your garden variety sausage and it’s not going to dry up. Heck if I know how to tell when it’s done. I just cooked it long enough that doneness seemed logical. I drain “regular” sausage in a colander. I was afraid I’d lose half of this if I tried that approach, so I just dabbed at the grease around the edges with a paper towel.
eggschorizostep2

I used about 1/3 of the cooked chorizo to one container of Egg Beaters and just scrambled the way I normally scramble, low and slow.

I spooned portions into individual ramekins and topped with shredded cheese while still hot. I saved the remaining chorizo for later. Keep your hands off!

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