Chorizo (Soy) and Eggs Recipe
As a southern California native, I grew up eating a lot of Mexican food. I could honestly eat Mexican food every day. I think when many people think of Mexican food they primarily think of tacos, enchiladas, and burritos. But there is so much more.
I love breakfast! Breakfast is probably my favorite meal of the day, and it is great any time of the day. Bacon, eggs, and pancakes are yummy, but sometimes you want to change things up. When I want to change up the breakfast menu I usually make chorizo and eggs. The chorizo is a little spicy and has great flavors. You can eat it by itself, or serve with flour or corn tortillas.
Some of you may be asking, "what exactly is chorizo?" Chorizo is sausage. It is seasoned sausage with bold flavors. There are two kinds of chorizo. There is Spanish chorizo, and Mexican chorizo. Spanish chorizo is fully cooked, sometimes dried, and made with pimenton and garlic. While Mexican chorizo is uncooked in casing, and flavored with vinegar and chile peppers, as well as many other seasonings.
I think you will find that cooking chorizo is simple, fast, and delicious. With only 4 ingredients, you have a crowd pleasing breakfast in 15 minutes. Bon Appetit!
- 1 12oz package of Soy Chorizo
- 6 Eggs
- 4-6 Large Flour Tortillas
- Shredded Cheese
In a medium skillet drizzle about 1 tbsp of olive oil. Slice open chorizo casing, and add chorizo to skillet and break up meat with spoon or spatula. Cook the chorizo on medium heat, for about 5 minutes. Beat eggs in a bowl and add to cooked meat. Reduce heat to medium low and continually stir until eggs are completely cooked. You should see a fluffy texture of scrambled eggs. Place tortillas on microwave safe plate and heat for 30 seconds, or individually heat tortillas on stove top fire on low flame.
Add large scoop or ¾ cup chorizo filling to center and sprinkle cheese and fold into a burrito.
Not into soy – Try with turkey, pork, or beef chorizo. Also, for the occasional switch up, use fried potatoes instead of eggs. Garnish with pico de gallo and fresh avocado.