I must have downed dozens of variations on this dish over the past couple years, and I’ve loved nearly everyone. Because chorizo is highly spiced and ready to go from the outset, it’s a no-fuss, quick-to-the-plate breakfast standard in my household. Some people like their breakfast dishes sweet and delicate, but not me. I’m as starved as a lumberjack before 10 a.m.—at least on the weekends—and the combination of eggs and chorizo never fails.
The variations have included the addition of mushrooms, shaved potatoes, and gobs of salsa, but I’ve never even heard of it with raisins. Had I not found the recipe among the cozy confines of Elise Bauer’s Simply Recipes (terrific site by the way), I probably would have skipped right by to the next Google link. But since I trusted the site, I decided to give the dried fruit another shot, if only to convince the fiancée that the meal would have some fruit in it (she’s a sweet breakfast girl). It certainly added a punch of tang to this dish, and sharpened many of the sloppy corners. It’s an intensely satisfying variation that has me converted. So much so, that I’ve been having it for dinner now, too.
Read more: Cinco De Mayo Wrap-up: Vegetarian Recipes
- 1/2 tablespoon olive oil
- 1/2 red onion, minced
- 1/4 pound Mexican chorizo, casings removed and chopped
- 1 1/2 tablespoons raisins, soaked in hot water for 15 minutes, drained
- 3 eggs
- Corn tortillas
- Cilantro, chopped
Sauté the minced onion in the olive oil over medium heat until softened.
Add the chorizo. Break up the chunks into small pieces with a wooden spoon. Toss in the drained raisins. Cook until the sausages are mostly cooked.
Crack the eggs, one at a time, into the pan. Break the yolk with the wooden spoon and incorporate into the sausage mixture. Repeat with the other eggs. Cook until the egg whites are done, 30 seconds or so.
Season with salt and top with the some chopped cilantro. Serve with some warmed tortillas.