Chorizo and Eggs
Breakfast and Brunch
Mexican, Mexican and Tex Mex
Extra virgin olive oil or bacon fat
1/3 cup chopped onions optional
1/4 pound of Mexican chorizo sausage, removed from sausage casing
3 tablespoons raisins - soaked in hot water for 10 minutes and drained
5 to 6 eggs
Tortillas - optional
Cilantro - optional
Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions and cook until softened.
Once softened, move the onions to the side of the pan and add clumps of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding. If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.
Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat. Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.