Name: Huevos con Chorizo
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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; 2 to 3 tablespoons vegetable oil; 1 pound fresh Mexican chorizo, casings removed; 1 small white onion, finely chopped; 8 large eggs; 1 tablespoon unsalted butter; Eight 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 3 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.

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