Chorizo and eggs is one of those meals that proves that food doesn’t have to be fancy or difficult to make in order for it to be absolutely, drop-dead delectable. This meal is easy and fast enough to make on a busy weekday morning, but I like to make it for a weekend brunch when I’m in no rush.
I like to savor the spicy, deep flavors that chorizo uniquely adds to eggs. Of course, this meal must be served with all of the must-have side items, like warm tortillas, fresh avocados and all of those other good Mexican accoutrements we all love. And if all of this happiness is happening at brunch, why not serve it with a well-made margarita? Weekend plans, check.
½ lb. chorizo
½ red pepper, diced
½ onion, diced
1 Tbsp. olive oil
Salt and pepper
Beat the eggs in a large bowl. Season with salt and pepper and set aside.
Heat olive oil in a skillet over medium high heat. Cook onions and peppers for 3-5 minutes, or until they are soft. Add the chorizo to the pan and break it up into small pieces with a wooden spoon. Cook for about 10 minutes, or until cooked through and browned. If the chorizo is really greasy, feel free to drain it a bit. Add the eggs and scramble together with the chorizo mixture until the eggs are cooked through.
Serve immediately with warm tortillas, avocados, sour cream, cilantro, jalapenos and any of your favorite toppings.