Chorizo and eggs
Spicy red chorizo scrambled with soft eggs and wrapped in warm corn tortillas, a Mexican breakfast that makes a quick, cheap dinner for two.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $1.50 a serving
- 450 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 4 corn tortillas
- 4 large eggs
- 4½ oz Mexican chorizo, half a package, casing removed
- ½ avocado, sliced (optional)
- ¼ cup salsa (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 pinch salt
Each serving has about 450 calories, 25 g protein, 26 g carbs and 28 g fat, and costs about $1.50 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No avocados? Guacamole works.
- No salsa? Pico de gallo works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Warm the tortillas in a dry nonstick over medium-high, 20 to 30 seconds a side, then wrap them in a clean towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Crack the eggs into a bowl, add the salt, and beat with a fork until no streaks of white are left.
Turn the heat to medium, squeeze the chorizo into the skillet, and cook 5 to 6 minutes, breaking it up, until with no pink left.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 6 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Spoon off all but about a tablespoon of the red fat.
Dolly’s tip: Tip the pan and push the chorizo up the high side. The fat pools at the bottom where a spoon can reach it.Turn the heat to medium-low, pour in the eggs, and stir gently for 2 to 3 minutes, until they’re softly set with no runny egg left.
Low heatTimer: 3 min
Dolly’s tip: Pull the pan off the heat while the eggs still look a little wet. They finish cooking on the way to the plate.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Spoon the eggs into the warm tortillas and top with avocado, salsa and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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