Eggs with Chorizo and Tomato

Name: Eggs with Chorizo and Tomato
Ingredients: 2 tablespoons lard or vegetable oil (see note above); 2 tablespoons finely chopped white onion; 6 ounces (180 g) chorizos , skinned and roughly crumbled; 6 ounces (180 g) tomato , unpeeled and finely chopped (about ¾ cup); 5 extra-large eggs, lightly beaten with salt

Chef

Diana Kennedy

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Cookbook

The Art of Mexican Cooking

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

Eggs cooked with chorizo make a popular breakfast or brunch dish in Mexico. However, if the chorizo is very highly seasoned, adding tomato makes it all a little lighter. If the chorizo contains a lot of fat, the lard or oil may be omitted.

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturemeaty, savory, spiced

Ingredients

2 tablespoons lard or vegetable oil (see note above)
2 tablespoons finely chopped white onion
6 ounces (180 g) chorizos, skinned and roughly crumbled
6 ounces (180 g) tomato, unpeeled and finely chopped (about ¾ cup)
5 extra-large eggs, lightly beaten with salt

Instructions

Heat the lard in a frying pan, add the onion, and fry gently without browning for 1 minute. Add the crumbled chorizo and cook over low heat until the fat has rendered out and the meat is just beginning to brown. Raise heat, add the tomato, and cook until the juice has been absorbed-about 4 minutes. Add salt to the eggs and stir them into the tomato mixture. Cook over medium heat, stirring and turning them almost constantly, until the eggs are set-about 5 minutes. Adjust seasoning and serve immediately with corn tortillas.

1989, 2008 Diana Kennedy