Chorizo Scramble

Prep:

• In a mixing bowl, whisk together:

  • 6 eggs​

  • A pinch of salt

  • However much pepper you like (keeping in mind that the chorizo has many spices as well)

  • A splash of milk

  • 1/2 teaspoon of garlic powder

• Use a chef's knife to prepare the following:

  • 1 cup chopped Mushrooms​

  • 1/4 to 1/2 cup diced white onion

  • As many minced garlic cloves as your heart desires

  • 1 cup chopped cilantro

• Use a cheese grater to shred 1-2 cups of cheddar cheese​

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Saute:

• Heat a glug of olive oil (1-2 tablespoons) in a non-stick pan on medium-high

• Add your white onions and saute using a wooden spoon until they just begin to soften (do not let them completely soften yet)

• Add your garlic chorizo to the pan and saute while constantly stirring until mostly cooked through

• Add your mushrooms toward the end of cooking the chorizo so the mushrooms do not overcook. They should only take a minute or two to soften.
• At this point, if your Chorizo is very greasy, you can pour your mixture onto a paper towel lined plate to drain.​ If it is not very greasy, you can leave it in the pan and proceed to the next step.

  • If you are adverse to grease, try soy-chorizo! This is what I use most often. It is truly the spices that create the signature chorizo flavor, so I have experienced little difference switching to soy meat.

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Scramble:

• If you have removed your meat mixture to drain, spray the empty pan with cooking spray, then re-add the meat mixture.

• If you left your meat mixture in the pan, use a non-stick spatula to push the meat to one side, spray the empty half of the pan with cooking spray, then move the meat over to the other side of the pan to spray the remainder.

• Turn the pan down to medium heat and add your egg mixture on top of the meat and vegetables.

• Stir together with your non-stick spatula just a little bit to allow the egg mixture to spread evenly throughout the chorizo

• Let the eggs sit on medium (medium-low if you're worried about this part) to solidify, stirring gently with your spatula to keep the eggs fluffy and avoid ​sticking to the pan.

  • This is really just normal egg-scrambling, but I find it extra important to be gentle when incorporating chorizo because too much mixing can turn this scramble into a crumbly unappetizing mess. ​

• When the scramble looks solidified, but the eggs are still a little bit wet, turn your heat as low as it can go.

• Top your scramble with cheddar cheese, put the lid on, and let the cheese melt for about one to two minutes.

  • If the cheese takes longer than 2 minutes to melt, keep the lid on, but turn the flame off to not overcook the eggs.

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Plate:

• Dish out your scramble in whatever way you like. I love to heat up some corn tortillas and make breakfast tacos. This is also amazing on toast, or by itself!​

• Sprinkle your freshly chopped cilantro on top of your dish and squeeze some fresh lime

• Last, but not least, drizzle your favorite hot sauce and enjoy!