Mexican Chorizo Scrambled Eggs?

Yield: 4 servings?

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Ingredients

1/2 lb. chorizo, casing removed and crumbled

6 large eggs

1/4 cup milk

Salt and pepper to taste

1 tablespoon vegetable oil or butter

1/2 medium red onion, diced

1 ripe avocado, diced

Optional garnishes: chopped cilantro, shredded cheese, sour cream

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Instructions

In a large skillet over medium heat, cook the crumbled chorizo until it’s fully cooked and slightly crispy, about 5 minutes. Remove the chorizo from the skillet and set aside. Drain excess fat, leaving about a tablespoon in the skillet for the eggs. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined and airy. Heat the skillet with the leftover chorizo fat over medium heat. Add the egg mixture to the skillet. Let it sit, undisturbed, for a few moments, then gently stir with a spatula. Continue cooking, stirring occasionally, until the eggs are softly set. Add the cooked chorizo back to the skillet with the scrambled eggs. Stir gently to combine, allowing the flavors to meld for a minute or two. Transfer the scrambled eggs and chorizo to plates. Top with diced avocado and red onion. If desired, garnish with chopped cilantro, a sprinkle of cheese, or a dollop of sour cream.

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Notes

These Mexican scrambled eggs with chorizo are a testament to the joy of simple ingredients creating extraordinary flavors.

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The creamy avocado and sharp red onion provide a fresh contrast to the rich eggs and chorizo.

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For an even more fulfilling meal, serve alongside warm tortillas or over a bed of seasoned rice.

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Remember, the key to perfect scrambled eggs is to cook them slowly on low heat, ensuring they remain tender and fluffy. Enjoy your creation!

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