Chorizo and Eggs
My Fried Chickpeas and Chorizo went over like gangbusters last week (ask MG if you are a non-believer), but I still had about half of my chorizo left behind, waiting to be swept into another recipe, so I added a few twists to a favotire meal of my mom’s – one that she would make for us growing up.
All you really need for this is chorizo and a couple eggs along with a little pepper, but as usual, the clock was ticking on a number of my more perishable items in my refriegerator, so in they went, and it proved to be a very good idea. The chorizo adds a hearty element to to proceedings, making this is a great, quick, satisfying meal any time of day (except maybe just before bedime… that could be problematic).
And if you’ve got some toasted sourdough and warmed tortillas to add in, by all means!
Chorizo and Eggs
- 1 stick chorizo
- 3 eggs
- 3/4 – 1 lb fresh spinach leaves
- 1/2 green bell pepper, chopped
- 2-3 green onions, finely chopped
- 1/2 medium onion, finely chopped
- 1 small jalapeno pepper, finely chopped
- 1/4 teaspoon red pepper flakes
- 3/4 – 1 lb fresh spinach leaves
- 1-2 cloves garlic, minced
- 1/2 cup shredded Mexican or cheddar cheese
- 1/2 cup milk
- 1/4 cup olice oil
- salt, pepper and hot sauce to taste
Heat the olive oil in a pan. Once heated (don’t let it get too hot, no smoking pans!), add in the chorizo, and let brown on medium heat, breaking it up into smaller pieces every few minutes. Whisk eggs and milk together and add into the chorizo. Reduce heat and add in all vegetables (except the garlic) and the crushed red pepper. Slowly stir and continue to do so until the mixture comes together. Remove from pan.
Place pan back on heat and add the spinach and the minced garlic. If you’re oilve oil has cooked off, add in a replacement teaspoon worth. Keep an eye on it and stir constantly as there’s a lot of moisture and it will cook down quickly. Once it cooks down, add back in the egg-chorizo-vegetable mixture and cover with the shredded cheese, salt and pepper. Place it in the broiler for 5-8 minutes. Broiler heat ranges widely so just keep an eye on it. Once that cheese really starts to melt, the colors all around it will pop, and you’ll now you’re good to go. Top with your favorite hot sauce, if you like it super hot the way I do, and enjoy!
Breakfast can be served 24 hours a day as far as I’m concerned so long as it’s my MG doing the cooking. He’s a master at creating spectacular morning dishes that are so impossible to resist and so totally satisfying, I usually want to crawl right back into bed when I’m done with them and hibernate for a week.
