Porcine (bacon, sausage and ham) have always been at the top of my what-meat-to-eat-with-my-AM-eggs list, and, I'm here say, Mexican-chorizo is quickly becoming my new muse. Chorizo con huevos, a Mexican sausage and scramble egg breakfast staple, is as delightful to eat as it is easy-to-prepare. Traditionally, fried chorizo crumbles get doused with a scrambled egg mixture and the two are served as one, as a protein-packed scrambled egg breakfast. It's commonly served with some Mexican adobo rice, refried beans, and, soft flour or pliable corn tortillas. That's the extent of the fanfare. It's simple, straightforward, slightly spicy, and, seriously filling.
It's worth mention that aside from the bright-to-tawny red color, Mexican chorizo and Spanish chorizo are not the same, so purchase with precision. Mexican chorizo is a fresh, ground-pork sausage with spices added, ranging from mild to spicy -- sold loose or in a casing, it is raw and must be cooked before eating it. Spanish chorizo is a dried and fully-cured or semi-cured chopped-pork sausage with spices added, ranging from mild to spicy -- sold in a casing, fully-cured is fully-cooked and can be eaten as is, while semi-cured requires cooking prior to eating.
Chorizo con Huevos (Mexican sausage & eggs) for two:
I'm preparing two servings today, but, by simply doubling or tripling, etc. the recipe, and increasing the size of the skillet accordingly, it serves a crowd as quickly as it feeds two. Having made it for my tailgate group, when served with rice, beans and tortillas, I can tell you with certainty that six times the recipe (do the math), if prepared in a 16" electric skillet will easily feed twelve.
For 2 servings Mexican sausage and scrambled eggs:
1/3 pound ground Mexican chorizo sausage (roughly 5-5 1/2 ounces)
6 tablespoons thinly-sliced scallions
3 tablespoons minced cilantro
3 jumbo eggs
3 tablespoons milk
1/8 teaspoon salt
~Step 1. In a 1-cup measuring container, use a fork to whisk eggs, milk and salt. Set aside. Place sausage in an 8" nonstick skillet along with scallions and cilantro. Cook over medium- medium-high heat until sausage is cooked, 5-6 minutes, using a nonstick spatula to break sausage up into small bits and pieces as it cooks.
~Step 2. When the sausage is cooked through pour egg mixture over sausage mixture, then use the spatula to scramble the eggs into the sausage. Remove from heat and serve with Mexican-style rice, refried beans and soft flour or corn tortillas.
If hearty, protein-packed eating is the perfect start to the day...
... Mexicans & Texicans make the best breakfasts.
Try my Mexican Chorizo Sausage & Scrambled Egg Burrito too:
Chorizo con Huevos -- Mexican Sausage and Eggs: Recipe yields 1 large or 2 small servings.
Special Equipment List: cutting board; chef's knife; 1-cup measuring container; fork; 8" nonstick skillet w/lid; nonstick spatula
Cook's Note: ~ Spicy and Cheesy Breakfast-for-Dinner Scrambled-Egg Quesadillas ~. Put a plate of these on the table any time of day and you'll have 'em eating out of your hand. They've got everything anyone could want in terms of Tex-Mex flavor and texture. Creamy refried beans, gooey cheddar-Jack cheese, and, Sriracha- cilantro- and scallion-laced scrambled eggs between crisp-tender flour tortillas. Top with pico de gallo, Mexican crema and/or guacamole -- who could possible ask for more?
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)
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