It’s been more than ten years since I’ve eaten chorizo, a type of Spanish sausage spiced with flavors like paprika which gives it an orange color. The reason I haven’t had it in so many years is because it’s mostly made with pork. The only time I remember having it was on some tacos in Mexico during my time in the Yucatán. It’s quite popular in all Latin American countries, actually.
Chorizo and Eggs, not quite finished here
I recently had the chance to get halal chorizo made by Whole Earth Meats.
Of course there are hunderds of things you can do with chorizo, especially if you take it out of the skin and use it as ground meat. It’s great in tacos, burritos and even soups since it’s usually packed with great flavor.
The day I made this recipe, I just really wanted to make a quick and hearty dish that we could add to tortillas, big or small. This chorizo and eggs dish was made for dinner, but also served as great leftovers for brunch the next day.
Here’s what you’ll need to make Chorizo and Eggs
1 tablespoon butter
1/2-1 tablespoon olive oil
1/2 cup yellow or white onions, roughly chopped
6 eggs, preferably organic, from free range chickens
1 package of chorizo, sliced thick on the diagonal (or thin, if you prefer it that way)
dried herbs such as cilantro, dill or parsley- to taste
In a medium-large skillet, preferably a cast-iron one, heat the butter. Once the butter begins to froth, add the olive oil.
Add the onions and sauté until translucent. Season with black pepper and salt, if desired but keep in mind that the chorizo may be slightly salty and of course, spiced with other flavors.
Add the sliced chorizo to the pan. and cook lightly on all sides to brown.
With the heat at medium-high, crack the eggs directly into the pan and cook this way for several minutes, then cover the pan.
Cook for about 10 minutes, covered. Remove lid and check to see if the yolks are cooked the way you prefer. I like the yolks cooked; others like them runny, so it just depends on your preference.
Add fresh or dried herbs to the top just before serving. Cut into pieces and add to tortillas or as a side to rice and beans, or just eat with a nice and thick piece of rustic-style bread.
Bismillah and Buen Provecho!