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
HUEVOS CON CHORIZO
The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
- Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.
HUEVOS ROTOS (BROKEN EGGS)
Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it's said to have originated. There's always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo's flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer - it's breakfast, lunch or dinner material.
Provided by Ali Slagle
Categories breakfast, brunch, dinner, lunch, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
- Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
- Stir the potatoes (if they're sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
- To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 18 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 745 milligrams, Sugar 3 grams, TransFat 0 grams
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.
SPANISH FRIED EGGS WITH POTATOES AND CHORIZO (HUEVOS FRITOS CON
Deep fried in extra virgin olive oil, this fried egg is different from what you find in the U.S. With an unset yolk and crackly white edges, it is great with chorizo and potatoes for breakfast or any meal!
Provided by AlainaF
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and slice thinly.
- Heat the oil and fry the potatoes, adding the onions and parsley.
- When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
- Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
- Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
- Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
- This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!
Nutrition Facts : Calories 799.9, Fat 48.1, SaturatedFat 11.3, Cholesterol 310.2, Sodium 570.4, Carbohydrate 67.5, Fiber 8.5, Sugar 3.9, Protein 25.7
CHORIZO AND EGGS RANCHERO
Steps:
- Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1-1/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely., Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl. , In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half in each tortilla bowl. Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute., Spoon eggs over beans; top with salsa. Sprinkle with cheese.
Nutrition Facts : Calories 675 calories, Fat 37g fat (13g saturated fat), Cholesterol 436mg cholesterol, Sodium 1728mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 5g fiber), Protein 37g protein.
HUEVOS ESTRELLADOS CON CHORIZO (FRIED EGGS WITH CHORIZO)
Steps:
- 1. In a large bowl, add the potatoes. Fill the bowl with cold water and let the potatoes soak for 10 minutes. While the potatoes are soaking, fill a large stockpot with water and bring to a boil over high heat. Drain the potatoes, add them to the pot and bring back to a boil. Cook until the potatoes are tender but not falling apart, about 4 minutes. Use a slotted spoon to transfer the potatoes to a sheet pan lined with paper towels and place in the refrigerator until cold, about 20 minutes. 2. In a large stockpot set over medium-high heat, bring 6 cups olive oil to 250º. Carefully add the reserved potatoes and fry until just before they begin to color, about 8 minutes. Use a slotted spoon to transfer the potatoes to a sheet pan lined with paper towels and let sit in the refrigerator until cold, about 20 minutes. Bring the olive oil to 375º and fry the potatoes again until golden-brown, about 2 minutes. Use a slotted spoon to transfer the potatoes to a plate and season with kosher salt. 3. In a medium skillet set over medium heat, heat 2 tablespoons olive oil and add the chorizo. Cook until the chorizo begins to brown, about 5 to 7 minutes. Transfer the chorizo to a serving bowl, add the potatoes and stir to combine. 4. In a nonstick skillet set over high heat, add the remaining 4 tablespoons olive oil and the eggs. Fry until the eggs' edges are brown and crispy but the yolks are still runny, about 2 minutes. Carefully drain the oil from the pan with the egg in it. Use a spatula to break up the egg yolk and whites and quickly spoon over the potatoes. Sprinkle with sea salt and serve immediately.
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- Heat a medium-size skillet at medium high heat. While the skillet is getting hot, crumble the chorizo apart to help you cook it evenly. You can also do this once the chorizo is already cooking in the frying pan.
- Add the crumbled chorizo and cook evenly. The time you will cook the chorizo for will be about 4 minutes. If you still have pieces of chorizo that are bigger than others, try to break them apart with a wooden spoon to make them small. This will help them cook evenly.
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