Chorizo Scrambled Eggs

Chorizo Scrambled Eggs
Photo by Romulo Yanes

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network