Thursday, November 4, 2010

Recipe #55: scrambled eggs with chorizo

We love Mexican food. However, we usually only eat it in the noon or evening, so there are few chances to have a Mexican-style breakfast. Whenever we want to have a breakfast with Mexican flavors, this scrambled egg with chorizo is a great choice.

If you already know how to make the Italian sausage variant, this recipe will be a piece of cake.


1. 1/2 yellow onion, diced
2. 4 oz. or more chorizo
3. 1/2 green peper, diced
4. 1/2 red pepper, diced
5. 1 green onion, chopped
7. 1 Tbsp. oil
8. 4 eggs
9. black pepper to taste
10. pinch of salt


1. Break chorizo into small bits and cook on medium-high using a small skillet.
2. In a large skillet, add oil. On medium-high heat, when oil is slightly warm, add onions.
3. When onions are slightly soft, add sausage and continue stir-frying. Add diced green and red peppers. Saute until they are almost cooked, crack eggs into pan.
4. When pepper is almost cooked, add sausage and onion, and then egg.
5. When eggs have slightly solidified, mix eggs and other ingredients and food using a spatula, breaking the egg into different pieces.
6. Add salt and pepper to taste, mix and put on plate. Cut basil leaves into strips and add onto scrambled egg.


1. The first time, I cooked the sausage and onion together, and the result was rich and greasy. Thus, I recommend cooking the chorizo separately, which makes it easier to remove the oil.
2. Sausage still produces oil when you stir-fry it, so you don't need to add so much oil.
3. Because sausage is also pretty salty, we only add a pinch of salt.
4. If you like cilantro, you can substitute the green onion with it.
5. You can use any pepper you like (such as Fresno).
6. The recipe uses four eggs, but I used 8 egg whites.

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