When I was a kid, my dad used to make his "special" eggs. What made them special? Well, that my dad made them of course!! Anyway, I can remember mornings when he'd start frying that bacon and then sauteing those potatoes... mmmmm, I LOVED those morning. What's really neat is that when I go home to visit my parents even now, my dad will make those eggs for me!! I've made them before...but there is something still so magical about my dad making them for me!! But I digress... this post is NOT about my dad's eggs...it's just that any time I make eggs, I am reminded of that magical concoction my dad creates and I just couldn't help but share that thought with you! Maybe someday I'll share that recipe with you, but for now, it's all about Chorizo and Eggs.
Sometimes I hesitate to post such simple recipes, but then I am reminded that just because I believe something to be simple, does not mean that it is considered simple by someone else. And, even if you do see this as a "too simple" of a dish, let me remind you of those nights you are looking for something quick, something simple, yet something warm and filling. Honestly, you don't need to wait for breakfast to have a plate of this chorizo and eggs...believe me, it makes a fantastic week night meal too!
One side note here: I accidentally picked up beef chorizo instead of pork. Honestly, I didn't even know they made beef chorizo (my bad). I do not like it as much as the pork, so I'm going to recommend you use pork in yours, but if you really really want to do it with the beef, go ahead...but here's a bit of warning: chorizo will ooze it's dark red color while it cooks, but the beef was three times as bad. I had to drain a ton of "red grease" out of the pan and I was almost afraid to take a picture as it made the egg look so "dirty". Anyway... I am recommending pork chorizo and that's that!
Chorizo and Eggs
5-6 large eggs
2 Tablespoons buttermilk or cream (optional)
1/2 lb chorizo (not dry), if it's in casing, remove
1/2 bell pepper (any color), finely diced
1/2 cup cherry tomatoes, diced
fresh chopped basil or parsley (optional)
In a non-stick skillet, cook the chorizo about 5-8 minute or until just cooked through.
Meanwhile, in a bowl, crack all the eggs. Season with salt and pepper and add the buttermilk. Whisk together until light and foamy.
Drain any access grease from the chorizo. Pour the eggs directly into the middle of the pan. Add the bell pepper. Stir slowly with a rubber or silicone spatula. As soon as curds (bit soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other had. As soon as there is no more liquidous egg running around the pan, add the tomatoes and kill the heat. Continue to stir for about 30 seconds longer. Let the eggs rest for 1 minute. Sprinkle with basil and enjoy!