The impetus for this dinner was an empty stomach and almost nothing in the fridge. Growing desperate, I started contemplating what I might be able to come up with using stale bread and sriracha. As I was growing increasingly attracted to a bottle of pickles, I suddenly uncovered a log of Mexican chorizo hiding under some tortillas. Then I saw some eggs. And then I knew that I would not go hungry.
Chorizo and eggs are made for eachother: the eggs soften the aggressive spices, and the chorizo in turn imbues the whole dish with heat and flavor. I pulled a recipe from the indefatigable Simply Recipes, which throws in a handful of raisins to add little bursts of sweetness. It can be served with warm tortillas to scoop the steaming eggs into, or all on its own.
Either way, it's a breakfast-for-dinner that takes about ten minutes to prepare.
Chorizo and Eggs
- Olive oil or bacon fat
- 1/3 cup chopped onions (green, red, or yellow)
- 1/4 pound of Mexican chorizo sausage (raw, not cured), removed from sausage casing
- 3 tablespoons raisins - soaked in hot water for 15 minutes and drained
- 5 to 6 eggs
- Salt to taste
- Tortillas (optional)
- Chopped cilantro (optional, for garnish)
In a large skillet, heat the olive oil or bacon fat over medium heat. Add the onions and cook for a couple minutes until beginning to soften, then add the chorizo. Stir into the onions and cook until the chorizo is cooked through and, if desired, beginning to crisp. Add the raisins when the sausage is halfway cooked.
If there is excess fat in the pan (depending on the chorizo), drain some of it away. Crack the eggs into the pan, stirring into the chorizo, and continue cooking until they are just set but still moist. Season to taste with salt, and serve immediately, sprinkled with cilantro and with tortillas, if desired.