Chorizo Scrambled Eggs

Chorizo Scrambled Eggs
Photo by Romulo Yanes


  • corn tortillas
  • 2 tablespoons vegetable oil
  • fresh cilantro leaves
  • 6 ounces Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)
  • 10 large eggs

If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separate...

View full recipe at Epicurious


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