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Scrambled Eggs with Chorizo Recipe

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"This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach," suggests Donna Ryan of Topsfield, Massachusetts. "You can replace the tortillas with taco chips, if you like."

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Scrambled Eggs with Chorizo Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

3 flour tortillas (6 inches)
2 tablespoons butter, divided
3 ounces uncooked chorizo or bulk spicy pork sausage
1 tablespoon diced seeded jalapeno pepper
2 garlic cloves, minced
2 plum tomatoes, seeded and chopped
1/2 teaspoon Cajun seasoning
4 eggs, lightly beaten
3 tablespoons picante sauce

Directions

Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp.
Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning.
In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving equals 586 calories, 39 g fat (15 g saturated fat), 493 mg cholesterol, 1,372 mg sodium, 30 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Scrambled Eggs with Chorizo in Cooking for 2 Spring 2008, p33

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