Chorizo and eggs recipe  Share this recipe on FacebookChorizo and eggs is a simple yet favorite Mexican breakfast. The eggs and chorizo sausage are srambled together with raising and served on a flour tortilla. The raisins can be omitted, but they create a nice balance with the heat of the chorizo sausage.
Preparation time: -, Cooking time: -, Serves: 0
Chorizo is a type of hot and spicy pork sausage, originating from Spain, but very popular in Mexico. Chorizo sausages come in many varieties; their common characteristics are the heat and the use of spices. Mexican chorizo sausages use chile peppers for the heat whereas Spanish chorizo uses garlic and paprica.
Ingredients 1 Tbsp olive oil
1/4 lb of Mexican chorizo sausage (sausage casing removed), roughly chopped
6 eggs
3 Tbsp raisins (optional)
Salt and freshly ground black pepper to taste
4 flour tortillas
Chopped cilantro (coriander), to garnish
Directions Prepare the raisins
Add the raisins in a bowl and cover them with warm water. Let them stand for 15 minutes, drain and set aside.
Cook the chorizo
In a large frying pan over medium high heat add the olive oil. Add the chorizo pieces and using a wooden spatula toss the sausage for about a minute, breaking it up into smaller pieces. Add the raisins and stir until the sausage is cooked through but not overcooked. If there is excess oil in the pan (chorizo sausages may produce more oil while cooking), drain it before proceeding.
Add the eggs
Add the eggs into the pan, one at a time. Using the wooden spatula, break the egg yolks and stir the eggs into the sausage and raising. Season with salt and black pepper and keep stirring until the eggs begin to set. Remove from the heat while the eggs are still moist.
To serve, place a warm tortilla on a plate, scoop 1/4 of the egg and sausage mixture and garnish with freshly chopped coriander. Repeat with the remaining tortillas and egg mixture.
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