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00Ingredients
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8 ounces chorizo sausage, casing removed
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½ cup chopped onion
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1 clove garlic, chopped
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6 eggs, beaten
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1 tablespoon crushed dried red chile
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1/4 teaspoon ground cumin
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1 tomato, cored and diced
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1 cup grated cheese, cheddar or Monterey Jack
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1 small tomatoes, cored and diced
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1 small avocado, peeled and diced
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4 flour tortillas
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Garnish: Chopped fresh cilantro
Instructions
Cook the chorizo in a skillet over medium heat stirring occasionally to break up and clumps. Remove the chorizo and drain on a paper towel. Pour off all but a couple of teaspoons of the accumulated oil. Return the pan to the stove.
Add the onion and garlic to the pan and saute until they are soft, about 5 minutes. Stir in the eggs, chile, and cumin, and mix in the pan. Scramble the eggs until firm and done. Remove the pan from the heat and stir in the cheese, tomato and avocado.
Divide the eggs evenly between the 4 tortillas and garnish with the cilantro. Roll the tortillas, burrito-style and serve.
| Servings |
| 4 |
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This is an all-purpose filling that is used here in a to make a breakfast meal wrapped in a warm flour tortilla, but it is also great as a filling in taco shells. In fact, the eggs taste great all by themselves. Whichever way you eat them, they make great breakfast sandwiches.
Ingredients
InstructionsCook the chorizo in a skillet over medium heat stirring occasionally to break up and clumps. Remove the chorizo and drain on a paper towel. Pour off all but a couple of teaspoons of the accumulated oil. Return the pan to the stove. Add the onion and garlic to the pan and saute until they are soft, about 5 minutes. Stir in the eggs, chile, and cumin, and mix in the pan. Scramble the eggs until firm and done. Remove the pan from the heat and stir in the cheese, tomato and avocado. Divide the eggs evenly between the 4 tortillas and garnish with the cilantro. Roll the tortillas, burrito-style and serve.
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