This is a simple yet delicious recipe that can be used in a number of ways. It is primarily a breakfast dish but you can break it out at any time of the day when you want a quick, delicious, and hearty meal.
- 1-2 T lard (I am a huge proponent of lard instead of butter. Do not buy the crappy hydrogenated lard in a box. Go get some from a local butcher or render your own.)
- 1/2 onion, finely chopped
- 4-6 oz chorizo, skinned and crumbled
- 3-4 eggs, beaten with 1-2 T water
- 1/4 cup crushed or diced tomatoes
- Crushed tortilla chips
This one is exceedingly easy to prepare and should be a part of any bachelor's or busy parent's cooking repertoire. Place the lard in a 10 or 12 inch skillet (preferably cast iron) and turn the heat to medium. When the lard is hot, add the chorizo and cook until browned. If you are going to add tomatoes, put them into the pan and cook for 2-3 minutes before stirring the eggs into the mixture. Stir until eggs are barely cooked and immediately remove from the heat. Sprinkle with the chopped onion and serve.
The good thing about this dish is that you can prepare it in a number of ways. First, you can use it as the filling of a breakfast-style burrito. Second, you can use it as the base layer in a pressed sandwich. Third, before adding the eggs to the pan, crumble up a handful of tortilla chips and add them to the mix. This gives you an even poorer man's chilaquiles and it makes for a wonderful peasant dish.
This is one of those flavor combinations that you can add pretty much anything to and still have it work. Peas, carrots, rice, avocados...basically, this is one of those dishes you can use to clean out your fridge at the end of the week while having a quick and tasty meal that allows nothing to go to waste. You can also choose to pan fry the eggs instead of scrambling them (as in the photo). Use your imagination and enjoy.