Mexican Chorizo & Eggs (Chorizo con Huevos)

The Stuff you need;

• Olive oil (or bacon fat)
• 1 small onion, diced (red, white or yellow onions)
• 1 medium jalapeno` seeded and diced (use gloves!)
• 1/2 lb (4-6 links) Mexican chorizo sausage, removed from casing
• 5 to 6 eggs
• Salt, pepper for seasoning

• GARNISHES: optional…

• Tortillas – (warmed for serving)
• diced cilantro
• sliced avocado
• diced tomatoes
• shredded cheddar or pepper jack cheese

• What to do with the Stuff: 

• Heat 2 TBS olive oil or bacon fat in large skillet over medium heat
• Add the chopped onions, and jalapenos, and saute`until softened
• Move onions & jalapenos to the side of the pan
• Add ground up bits of chorizo
• Use a wooden spatula to break up the pieces of sausage
• Stir until the sausage is cooked through, though not necessarily browned
• If you are not using lean chorizo, drain the excess fat from the pan before proceeding
• If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn’t an issue
• Crack the eggs one at a time, into the pan
• Break the yolks and stir the eggs into the sausage
• Add a light sprinkling of salt and pepper
• Stir constantly until the eggs begin to set
• Remove from heat

Serve immediately with a side of warmed corn tortillas and garnishes listed above.

Bon Appetite!