CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
CHORIZO CON PAPAS Y HUEVOS
Steps:
- Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
- Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until well-browned, about 10 minutes.
- Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve.
CHORIZO CON HUEVOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
- Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs.
- Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado.
HUEVOS CON CHORIZO Y PAPAS
Make and share this Huevos Con Chorizo Y Papas recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Heat oil in a large skillet over medium high heat. Place potatoes, onion and chorizo in a skillet. Cook until chorizo is brown and crumbly and potatoes are not quite cooked through; drain.
- Divide mixture evenly between four ovenproof bowls (5" cast iron skillets work great). Break an egg, being careful not to break yolk, into each bowl on top of mixture. Place bowls on a baking sheet. Bake uncovered, for 18-20 minutes or until eggs reach desired doneness.
- Serve each dish topped with 1 tablespoon pico de gallo, 1 tablespoon crema, 1 tablespoon queso fresco. Garnish with chopped avocado and cilantro.
Nutrition Facts : Calories 669, Fat 30.5, SaturatedFat 10.4, Cholesterol 236, Sodium 850.3, Carbohydrate 71.7, Fiber 7.7, Sugar 6.8, Protein 28.3
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