Saturday, May 29, 2010

Chorizo and Scrambled Eggs

(serves 2)

1 tsp olive oil
1/2 red or green bell pepper, seeded and chopped
1 green onion, sliced
1/4 lb chorizo
4-5 eggs, slightly beaten
2 tbsp milk
1-2 tbsp fresh cilantro, chopped


Heat the oil in a skillet and fry the bell pepper until it begins to soften. Add the onion and chorizo, breaking the mixture up as it cooks with a wooden spoon until the chorizo is cooked through.
Combine the eggs and milk and pour that into the skillet over the chorizo mixture. Cook, stirring the eggs into the chorizo until the eggs are set, but still moist.

Remove from heat and stir in the cilantro. Serve immediately with tortillas.

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