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Tuesday, November 9, 2010

Chorizo and Eggs

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'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
-serves 2-
Printable Recipe 
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!


Yenta Mary said...

Simple recipes are still delicious! And sometimes it's an idea someone hasn't thought of before ... case in point with me, here, never thinking to vary the kind of sausage I eat with my eggs. Sounds amazing!

Michelle said...

I'm part Portuguese. We ditch the tomatoes and add cheese to these eggs. It's a kickazz breakfast for sure.

As far as simplicity goes, people seem to prefer it these days. :)

Cranberry Morning said...

Fun to read about your dad making those breakfasts! Our kids must have memories of their dad making breakfast too. We call it the 'Full American Breakfast.' :-) Sometime you'll have to tell us about your dad's 'concoction.'

I've never eaten chorizo in my life! but it looks like I'll have to give it a try. I'm pretty sure my husband would love this recipe!

Andrea the Kitchen Witch said...

Nothin wrong with simple!! The eggs sound good! Wrap that up in a tortilla and breakfast is good to 'go' :)

Jewels said...

My favorite breakfast of all time!

StephenC said...

As you can imagine, we have every kind of chorizo imaginable here in Denver. Peter will love this as a lunch dish probably.

Pam said...

My husband would love these eggs...he digs chorizo.

Debbie said...

I've never seen a recipe like this before with eggs. It sounds delicious. Just came from another blog where they also commented on whether they should post their recipe because it was so simple. Sometimes the simple recipes are the best!!!! It's about taste and flavor to me......

Jennifurla said...

I love all your stuff, again as I always mention my hubby would love love this.

Kelly @ The Startup Wife said...

YUM! I made something kind of similar recently with soy chorizo from Trader Joe's, and it was good, but I just did eggs and soyrizo and it needed something more. I'm totally going to try this next time!

P.S. Your recipes always make me wish I had a grill! That pork chop looks amazing.

Chris said...

I agree wholeheartedly about beef chorizo, I've had it once. Once.

This is one of my favorite weekend breakfasts, except I toss mine in a tortilla for a breakfast burrito. Or....sometimes I pour some Mexican melting cheese over it. But I hadn't tried adding the tomatoes like you did, I like that.