Ah, time for some chorizo and eggs again. This time I spiced it up for more of a southwestern flavor. But then, just the mention of chorizo sausage screams southwestern!
I’m still having a hard time finding really authentic chorizo that I was always used to getting in Texas, but I’ll find it! You can count on that! It seems most of what you find here in Wisconsin is more of the Spanish version of chorizo. It’s more of a dry sausage, where Mexican chorizo is more greasy and softer.
Spicy Southwestern Chorizo & Eggs
This is intended to be a single serving. However, it could serve 2 small portions.
- 3 eggs
- 1 link Mexican chorizo sausage
- 2 green onions (chopped)
- 1/2 cup sharp cheddar cheese (shredded)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- In a bowl, break the 3 eggs and scramble. Now put in the chopped onions, cheese and spices and mix this together.
- In a skillet, remove the chorizo sausage from the casing and fry on medium high. As the chorizo heats up, it will start to break down and the grease will start lightly covering the bottom of the skillet. I generally help break it up with my spatula.
- Once the chorizo is fried up, (about 3 to 5 minutes), add the egg mixture into the skillet and quickly mix together. Continue cooking until done.