Need a quick and easy breakfast? This flavorful Chorizo Egg Scramble has everything you need to start the day. Meat? Egg? Vegetable? All checked!
It has been a while since my last post. I was on a summer break and did some traveling. We had a really great time, but I’m happy to be back. I miss the blog and interacting with all of you. Of course, I miss recipe testing, styling and doing photography too!
Today’s recipe is a quick and easy one. This recipe is inspired by my mother-in-law’s dish. Bryan grew up eating this all the time. And I have tried this dish many times over the years too. It is tasty and it has a little bit of everything, meat, egg and vegetables.
Before we get into the recipe, let’s talk a little bit about chorizo. The chorizo I’m using here is Mexican chorizo, not Spanish chorizo. Mexican chorizo is raw and seasoned with spices and vinegar. Some are spicy and some are not. Spanish chorizo is cured and ready to be eaten right away. They’re very different and shouldn’t be used interchangeable. Mexican chorizo can be easily found in most supermarkets.
To start, remove the chorizo out of the casting. Then saute it in a little bit of oil and crumble into small bits with a wooden spatula. The sausage will release a lot of oil and that is normal. After a few minutes, the color of the chorizo will look slightly darker and it’s cooked through. Transfer to a plate lined with paper towels. Now, taste the cooked chorizo to see the salty level of the chorizo. Every chorizo is different, some are seasoned just right and some are on the saltier side. Once you figured that out, you can adjust how much salt to put into the eggs.
Now roughly wipe the grease off on the skillet, add little bit of oil. Saute the onion until soften. Add tomato and cook for slightly longer. Put the chorizo back and toss to combine. Last, pour in the beaten eggs and gently stir to cook the egg and mix everything together. Cook until the egg is just set. Transfer to a serving plate.
We like to serve with corn tortillas. Most of the time, we wrap the tortillas in a paper towel. Wet it lightly with water, then microwave until hot. Very easy! Occasionally, we toast them lightly over open flame. The tortilla has a crispy edge with soft center and a slightly charred flavor. Both are good in different ways. It’s up to you.
Get everything ready on the table and everyone can make their own tacos. The flavors are complex. You get the meatiness from the chorizo, sweetness from the onion and freshness from the tomato. Delicious and quick. It’s excellent for breakfast or even a simple dinner.
Chorizo Egg Scramble with Tomato and Onion
Ingredients
- 6 ounces Mexican chorizo (casting removed)
- ½ small yellow or white onion (cut into ¼-inch dice)
- 1 Roma tomato (cut into ¼-inch dice)
- 5 large eggs (beaten)
- 10 – 12 (4-inch) corn tortillas or 6 – 8 (5.5-inch) corn tortillas
- 2 ounces cotija cheese (optional)
- Vegetable oil
- Salt
Instructions
- In a medium nonstick skillet over medium heat, add ½ tablespoon vegetable oil. Add chorizo and break into small pieces using a wooden spatula. Cook until cook through and the color is slightly darker, about 4 minutes. Transfer to a plate lined with paper towels.
- Taste to check the saltiness of the chorizo. If the chorizo is very salty, do not add salt into the egg. If the chorizo is seasoned just right, season the egg lightly.
- In the same nonstick skillet over medium-low heat, wipe off most of the grease. Add ½ tablespoon vegetable oil. Add onion and saute for 3 minutes. Add tomato and saute until soften, about 4 minutes. Pour in the eggs and gently stir to make scrambled eggs. Cook until just set. Do not overcook. Transfer to a serving plate.
- Meanwhile, start on the tortillas. There are 2 ways to reheat them. For open flame, place over the open flame on the stove over medium heat until slightly brown, but still soft on both sides. Watch carefully because the tortillas can be burnt easily. For microwave, stack 6 tortillas and wrap with of a paper towel. Add a few drops of water on the paper towel. Warm in the microwave for about 35 seconds or until hot. Repeat with the other tortillas. Transfer the hot tortillas to a tortilla warmer or a plate with an aluminum-foil-cover.
- It’s best to let everyone assemble their own tacos when serving. Place scrambled egg on a tortilla. Sprinkle cotija crumbles over if using. Serve immediately.
Notes
- I got my chorizo from a Latino supermarket, but you can always find chorizo in regular supermarket. Mine is not spicy. I only used a little bit and freeze the rest.
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