Chorizo is an Argentinean asado staple I grew up enjoying at summer cookouts, on sandwiches for lunch, and even in breakfast scrambles. This fatty, salty, and spicy pork sausage dish features eggs, onion, and two kinds of cheeses—with an extra spicy hit from a jalapeño.
SPICY CHORIZO SCRAMBLE
Makes: 5 servings
Serving size: 1 cup
Prep time: 5 minutes
Cook time: 20 minutes
INGREDIENTS
3⁄4lb (340g) ground chorizo
1⁄2 cup chopped white onion
1 jalapeño, deseeded and flesh chopped
5 large eggs
1 cup shredded Cheddar cheese
1⁄2 cup crumbled Cotija cheese
chopped fresh cilantro
DIRECTIONS
1 In a frying pan on the stovetop over medium heat, cook the chorizo until browned and crumbly, about 4 to 5 minutes. Add the onion and jalapeño and cook until the onion is tender, about 8 to 10 minutes.
2 In a bowl, beat the eggs until smooth. Push the chorizo to one side of the pan and pour the eggs into the empty side. Continue cooking until the eggs are scrambled and not runny, about 5 minutes.
3 Fold the chorizo into the cooked eggs, sprinkle the cheeses over the top, and add as much or as little cilantro as desired.
4 Remove the scramble from the pan and serve immediately.
PREP TIP
If you buy chorizo in casings, remove the casings and crumble the chorizo.
NUTRITION FACTS
per serving
385
30g
5g
22g