Huevos con Chorizo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1237
- Total Fat
- 87
- Saturated Fat
- 25
- Carbohydrates
- 65
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 51
- Cholesterol
- 479
- Sodium
- 2281
- Total: 30 min
- Active: 30 min
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, 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.