Ingredients
6
oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*
2
tbsp vegetable oil if using Spanish chorizo
Garnish: chopped fresh cilantro leaves
Accompaniment: warm corn tortillas
Directions
1.
If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
2.
Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
3.
* Available at Latino markets.
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