I found some diced chorizo on sale at the grocery store last week. I didn't have concrete plans for it when I bought it, but I figured it keeps weel enough that it's worth buying when it goes on sale just to have on hand.

In theory, this recipe really probably wants a Mexican-style chorizo, not a Spanish-style one. But it was still very tasty this way, so I didn't mind the swap!

Tex-Mex Scramble

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 200g chorizo¹
• 6-8 green onions, chopped
• 1-2 cloves garlic, minced
• 8 large eggs
• 2 Tbsp. water
• 2 Tbsp. milk (optional)
• freshly ground black pepper, to taste
• 1/2 c. grated Cheddar or Monterey Jack cheese
• 1/4 c. chopped fresh cilantro
• 1/2 c. sour cream, to serve
• tortillas, to serve (optional)

Directions

1. Heat a pan over medium heat.
2. Add the chorizo and cook until beginning to brown (~5 minutes).
3. Add the green onions and garlic and cook until softened (2-3 minutes).
4. Beat the eggs with the water and milk (if using).
5. Season to taste with pepper.
6. Reduce heat to medium-low, pour the egg mixture into the pan, and cook until bottom begins to set (1-2 minutes).
7. Stir to break up the curds and allow the uncooked egg to flow under.
8. Once eggs are mostly set, sprinkle with cheese and mix gently.
9. Sprinkle with cilantro and serve with sour cream and tortillas (if using).

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¹ For Mexican-style chorizo, you will want to remove the casings and break up the meat as it cooks. Spanish-style chorizo is generally more of a firm, cured sausage, so it will need to be chopped before cooking. Either one will work here. ^Back