Ingredients
- 10 large eggs
- 1/4 cup milk, half-and-half, or heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice
Directions
In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
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By sytar
Oregon
on December 25, 2010
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I decided to try this out and it worked great. I added in a bit of green bell peppers and green onions to the eggs as they were cooking. Great recipe.
By mrskimmyl_9999229
San Dimas, CA
on September 05, 2010
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This is exactly how my family has been making chorizo con huevos for yeeeears. The only thing I see wrong with this recipe is the whole "slicing" part - chorizo is a very soft sausage, and doesn't exactly slice well. It's also a very greasy sausage, so taking it out of the pan with a slotted spoon & wiping it out before cooking the eggs are great tips.
By abartzer_10068863
Olathe, KS
on March 22, 2008
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This is what I always order when dining at Mexican restaurants and this recipe is a good version. I like the approach of cooking the sausage partially and then adding it later to the eggs while cooking. I drained the chorizo on papertowels while cooking the eggs to remove some fat.
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