Scrambled Eggs with Chorizo and Tortillas |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Breakfast, lunch, dinner—this recipe (known in Mexico as migas) is the all-in-one answer for leftover tortilla chips. A light crunch and the punch of chorizo makes it irresistible any time of day. Ingredients:
12 large eggs, lightly beaten |
6 cups good-quality corn tortilla chips |
1 medium onion, chopped |
2 tablespoons olive oil |
1/2 pound mexican chorizo (fresh sausage), casing discarded, or 7 ounces spanish chorizo (cured sausage), cut into 1/2-inch pieces |
accompaniment: bottled green salsa |
Directions:
1. Stir together eggs and tortilla chips.
2. Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
3. Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.
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