Waking up in the morning should never be a dull affair. Anything with a copious amount of Mexican chorizo can never be dull. See where I’m going here? why not start your day with a zesty punch of flavors that will keep you going all day long. (Or at least until lunch time.)
This dish was directly inspired by my friend Ben at What’s Cooking and his recipe for Huevos a la Mexicana. One look at that glorious image and I wanted something similar as soon as I could get it cooked.
My version relied on what I had hanging out in the house. I’d bought some Mexican chorizo and Anaheim peppers a few days before. I had some salsa and I always have cilantro, tomatoes and seasoning blend vegetable mix in my freezer, so I was on my way to a dish that I’ll most definitely make again.
- 4 eggs
- 4 Tbsp cold water
- 4.5 oz Mexican beef chorizo
- 1 Anaheim chili, seeded and chopped
- 4 tbsp salsa
- 1/2 of one 14.5 oz can diced tomatoes
- 1/2 cup seasoning mix vegetables
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Cook chorizo in a large skillet over medium low heat until all fat is rendered. Pour into a fine mesh sieve to drain. Cook seasoning blend vegetables and peppers in the same pan with just a splash of olive oil until onions are translucent.
Whisk eggs and water together and add to pan. Cook, stirring constantly until eggs are fully cooked and fluffy. Add all ingredients and stir to combine.
Serve garnished with fresh cilantro.
Share and enjoy!
What I would have done Differently had I thought of it at the time:
The chorizo wants to turn everything in sight a ruddy red color, so next time I think I’ll cook the eggs separately and fold together at the last minute for prettier eggs.