Eggs with Chorizo and Tomato

Recipe by: Diana Kennedy | from The Art of Mexican Cooking

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Eggs cooked with chorizo make a popular breakfast or brunch dish in Mexico. However, if the chorizo is very highly seasoned, adding tomato makes it all a little lighter. If the chorizo contains a lot of fat, the lard or oil may be omitted.

Yield: Makes 2½, cups (625 ml) to Serve 4

INGREDIENTS

2 tablespoons lard or vegetable oil (see note above)
2 tablespoons finely chopped white onion
6 ounces (180 g) chorizos, skinned and roughly crumbled
6 ounces (180 g) tomato, unpeeled and finely chopped (about ¾ cup)
5 extra-large eggs, lightly beaten with salt

Directions

Heat the lard in a frying pan, add the onion, and fry gently without browning for 1 minute. Add the crumbled chorizo and cook over low heat until the fat has rendered out and the meat is just beginning to brown. Raise heat, add the tomato, and cook until the juice has been absorbed-about 4 minutes. Add salt to the eggs and stir them into the tomato mixture. Cook over medium heat, stirring and turning them almost constantly, until the eggs are set-about 5 minutes. Adjust seasoning and serve immediately with corn tortillas.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 377kcal (19%)

Calcium 46mg (5%)

Vitamin C 6mg (10%)

Vitamin A 117mcg RAE (4%)

Potassium 387mg

Magnesium 22mg

Protein 20g

Sugar 2g

Cholesterol 336mg (112%)

Saturated Fat 9g (46%)