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