Huevos con Chorizo

Ingredients

Instructions

1. 1

   Set a medium nonstick or well-seasoned skillet over medium-high heat. To save time, dice the tomato, onion, jalapeno, and cilantro first, mix them in a bowl with the salt, and set aside as a fresh salsa. Keep the dice small so the salsa tastes balanced and spoonable.

2. 2

   Peel and dice the potato into 1 cm cubes so it cooks quickly. Heat the oil in the skillet, add the potato, and cook for 5 to 6 minutes, stirring often, until the cubes are tender and lightly golden at the edges. If they color too fast before softening, lower the heat slightly.

3. 3

   Add the chorizo to the skillet with the potatoes. Break it up with a spatula and cook for 3 to 4 minutes until fully cooked, fragrant, and releasing its red fat. Stir so the potatoes get coated, but do not let the chorizo burn.

4. 4

   While the chorizo cooks, crack the eggs into a bowl and beat just until combined with the salt and black pepper. Avoid over-whisking; lightly beaten eggs stay softer.

5. 5

   Reduce the heat to medium-low. Pour the eggs into the skillet and gently fold with the chorizo and potatoes for 1 to 2 minutes, scraping the bottom in broad strokes, until the eggs are softly set but still moist. Remove from the heat immediately; residual heat will finish them.

6. 6

   Spoon the huevos con chorizo onto plates and top or serve alongside the fresh salsa. Serve immediately while hot.

Nutrition per serving

Notes

• •For a true 15-minute version, keep the potato dice small and use a waxy potato, which holds its shape and cooks faster.
• •If your chorizo is very fatty, you can spoon off a little rendered fat before adding the eggs, but leave enough to season the dish.
• •Serve with warm corn tortillas, refried beans, or sliced avocado if desired, though they are not included in the nutrition estimate.
• •For milder heat, remove the jalapeno seeds and membranes before chopping.

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