Time: 30 min.
Complexity: easily
Servings: 4

Scrambled eggs with sausage is one of the simplest, most filling, and most popular breakfast dishes worldwide. Since it doesn't require many ingredients, it's crucial that they are high-quality and delicious. For example, try making Mexican-style scrambled eggs with chorizo ​​sausage – huevos con chorizo ​​(Spanish for "huevos con chorizo"). huevos con chorizo (Scrambled eggs with sausage). For this, you'll need raw chorizo ​​sausage. Remove it from the casing, fry the ground meat with onions, and then beat in the eggs. This scrambled eggs are best served Mexican-style with tortillas and pico de gallo salsa made with finely chopped tomatoes, onions, herbs, and chili peppers. If you want your salsa to be spicier, leave the seeds in the chili peppers.

Ingredients:

Flatbread and scrambled eggs

• 450 g raw Mexican chorizo ​​sausage, casing removed
• 2-3 tablespoons of vegetable oil
• 1 small onion, finely chopped
• 8 large eggs
• 1 tbsp (15 g) butter
• 8 6-inch (15cm) wheat tortillas, warmed, for serving
• 2 avocados, peeled, pitted and thinly sliced

Pico de gallo

• 2 plum tomatoes, diced
• Half a jalapeño pepper, diced (remove seeds if desired)
• Half a small red onion, diced
• 1/2 cup fresh coriander leaves, coarsely chopped (set aside some for serving)
• Juice of half a lime

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, tortilla, chorizo ​​sausage, pico de gallo sauce, plum tomatoes, jalapeno pepper, red onion, lime juice, cilantro, Avocado

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Preparation:

Step 1
• Pico de galloIn a small bowl, combine tomatoes, jalapeño, onion, cilantro, and juice. Season with salt and pepper.
Step 2
• In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chorizo ​​and cook, breaking it up into large chunks, until golden brown, about 4 minutes. If the ground meat looks dry, add another 1 tablespoon of vegetable oil. Add the onion to the skillet and cook, stirring, until tender (reduce heat if the onion is burning too quickly), about 3 minutes. Reduce heat to medium-low.
Step 3
• In a bowl, beat the eggs until foamy. Add the butter to the pan. Once melted, pour the eggs over the chorizo ​​and stir constantly with a wooden spoon or silicone spatula until the eggs are set; garnish with cilantro.
Step 4
• Serve the chorizo-scrambled eggs on tortillas with sliced ​​avocado and pico de gallo.

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