Huevos con Chorizo
Original recipe by Food Network Kitchen
It is important to find or make authentic Mexican chorizo for this breakfast dish. Huevos con Chorizo means eggs with sausage.
Ingredients:
Pico de Gallo:
2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Eggs:
2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casing removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
8 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced
Directions:
For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about three minutes. Turn the heat to medium-low.
Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.
