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Epicurious

Chorizo Scrambled Eggs

4.4

(23)

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Chorizo Scrambled EggsRomulo Yanes

Recipe information

  • Total Time

    15

  • Yield

    Makes 4 servings

Ingredients

6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish chorizo
10 large eggs
Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas

Preparation

  1. Step 1

    If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.

    Step 2

    Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.

  2. Step 3

    • Available at Latino markets.
TagsEggTex-MexAmericanChorizoSausageMeatCilantroHerbs & SpicesMainBreakfastBrunchDairy FreeGluten FreeNut FreeKeto30 Minutes or Less5 Ingredients or FewerWeeknight MealsEasyQuickFryGourmet
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