Chorizo and Eggs with Crispy Tortilla
A family favorite for years, Chorizo and Eggs with Crispy Tortilla, is a great weekend breakfast. A combination of crispy torn corn tortillas, fresh homemade Mexican chorizo, and scrambled eggs, it yells ‘Ole with every bite
Ingredients
- 3 6-inch corn tortillas, roughly torn into bite sized pieces
- 2 teaspoons unsalted butter
- 4 ounces Homemade Mexican Chorizo or a well made fresh chorizo from a butcher's counter
- ⅓ cup chopped onion optional
- 4 large eggs farm-fresh preferred
- 1 teaspoon cream optional
- Salt and freshly ground pepper to taste
- Chopped fresh cilantro (optional)
- 2 tablespoons crumbled Cotia cheese (optional)
Instructions
- Heat the butter over medium-high heat in a large skillet, add the torn corn tortilla pieces along with a pinch of salt, cook, stirring often, until crisp. Remove from pan and set aside.
- Add the chorizo to the pan and cook, breaking it up with your spoon or spatula, once it's mostly cooked, add the onions, if using. Cook until the onions are soft and the chorizo is cooked through.
- While the chorizo is cooking, crack the eggs into a bowl and mix well with a fork or whisk, add the cream, if using, along with a large pinch of salt and freshly ground pepper.
- When the chorizo is cooked, add the eggs to the pan (add a little extra butter if the pan looks dry) and cook, stirring often until the eggs and chorizo have mixed, then when almost done, but still with some uncooked egg, add the crisp tortilla pieces, stir into the mixture until covered with egg and chorizo. Continue to cook until eggs are set to your preference (I like mine a little loose). Serve on warmed plates and top with chopped cilantro and Cotia, if desired.
Nutrition
Serving: 1gSodium: 935mgFiber: 2gCholesterol: 464mgCalories: 375kcalPolyunsaturated Fat: 11gSaturated Fat: 9gFat: 23gProtein: 22gCarbohydrates: 21g
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