The Scramble on Chorizo

recipes-005 Chorizo is one of my favorite extras to add a little pep to otherwise everyday dishes.  Pronounced “chor-EE-zo” or  “chor-EE-so” (not “chor-eetzo” as I called it for years), this sausage is popular in Spanish, Mexican, and Portuguese cuisine (where it is referred to as “chourico”).   The pork sausage is often bright orange or red, due to the inclusion of paprika and chili powder.  Spanish chorizo is made from smoked pork, and can be eaten as is, where as both the Mexican and Portuguese versions are raw pork and require cooking.

While the Spanish chorizo has a bit of zing to it, the uncooked varieties are a bit milder in flavor, and preferred by my kids.  In this Mexican-inspired breakfast dish, I opt for this less spicy sausage, and pair it with red pepper, scallions, and a bit of mild cheese.  Start your morning with a dish that says “buenas dias!”

 Mexican Chorizo Scramble

Serves 4-6

8 oz Mexican or Portuguese chorizo, casing removed

½ cup red bell pepper, cut into a small dice

8 eggs, lightly beaten

1 tablespoon half and half (or milk)

3 scallions, thinly sliced

¼  cup shredded cheese (mild cheddar or Monterey Jack)

Olive oil

Salt and pepper

Heat a large, 12″ skillet over medium heat and add the chorizo in pieces.  Use a silicon spatula to break the sausage into bite sized pieces.   Add the diced red pepper and stir.  Cook until sausage is no longer raw and bell pepper is tender.

Meanwhile, in a mixing bowl, whisk together eggs, half and half, scallions, and salt and pepper.  Add to skillet and reduce heat to medium-low.  Gently stir with a silicone spatula, so large, soft curds form. 

Just before eggs are cooked completely, add shredded cheese and stir to incorporate.  When eggs are softly cooked and cheese is melted, the scramble is ready.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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