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!

MG can create gold from any ingredients (and more importantly, any lack of ingredients) lying around.  I’ll catch him surveying the contents of my cabinets and fridge and ask, “what are you looking for?” and without even glancing over at me, he’ll simply reply, “I’m just looking.”

Akin to the thrill of returning from a restaurant bathroom to find your food awaiting you at the table is the thrill I get from returning from picking up our morning coffees to find the most eye-popping breakfast coming together in the kitchen. This morning, he really outdid himself. I helped by having nearly every ingredient he went searching for on hand. Together, we are the perfect breakfast-making machine. All we need to do is throw in mimosas, Bloody Marys and maybe hire a Celtic harpist and we could open for business tomorrow!

Follow the link for more pics and the recipe.

Scrambled Egg Towers

• 5 eggs (without the yolks, MG suggests throwing an extra egg in)
• 2 tortillas (3 to 4 inches diameter)
• 4 tbsp olive oil, separated
• 1-2 mild Italians sausages, uncooked
• 1/2 small red bell pepper, chopped
• 1/2 small yellow bell pepper, chopped
• 1/4 small onion, chopped
• a few pinches of dill
• 2 tbsp finely grated Parmesan cheese
• 1/4 cup grated mozzarella cheese
• salt and pepper to taste

Heat up 2 tablespoons of olive oil in a pan.  Break up your sausage, throw into the pan and let brown – medium heat.  As it does, start your omelette base  in a large mixing bowl with the eggs, salt and pepper , a tablespoon of water, peppers, onions and the dill. Stir well and once the sausage is cooked through, poor omelette base into it.  Add in the two tablespoons of Parmesan cheese. Scramble on low heat and continue to stir so nothing sticks to the pan, allowing to cook for 5-7 minutes.

Fry tortillas in olive oil in a separate skillet. Put each tortilla on a plate, pile on the sausage veggie scramble.  Cover with  1/4 cup of grated mozzarella and zap for about 40 seconds in microwave or until cheese has melted.  Dot with jabanero or scotch bonnet sauce and serve immediately.

Mine was so filling I couldn’t finish it and still be able to consider myself a responsible adult.  MG, after a few pit stops, didn’t have the same problem as you can see below.