Chorizo and Eggs (with Homemade Salsa Verde!)
I like Chorizo and Eggs best when it's topped with a fiery Salsa Verde. Plus you can use all the leftovers to make breakfast burritos!
- 7-8 eggs
- 1/2 lb. chorizo
- 1/4 onion
- 1 jalapeno
- 1/4 teaspoon salt
- freshly cracked black pepper
- olive oil
- freshly chopped cilantro (optional)
For the Salsa Verde:
- 4-5 tomatillos
- 1/2 onion
- 1 garlic clove
- 2 jalapenos
- 10-12 sprigs cilantro
Start by rinsing and de-stemming the tomatillos. Roast them in a 400F oven for approximately 15 minutes. When they turn army green in color they are done roasting.
Rinse and de-stem 2 jalapenos. Add them to a blender along with 1/2 onion, a single peeled garlic clove, and 10-12 sprigs of rinsed cilantro. I usually twist off and discard the bottom, thicker portion of the cilantro stems but use the upper stems that hold the leaves together. Add the roasted tomatillos to the blender and combine well.
I usually cook the chorizo separately from the egg mixture. Saute in a skillet over medium heat until cooked through. Set aside until you need it. Alternatively, you can bake chorizo links in the oven for approx. 20 minutes.
For the egg mixture, start by finely chopping 1/4 onion and a single jalapeno. Saute in some oil over medium heat until the onion is softened (5 minutes or so). Add the whisked eggs along with 1/4 teaspoon of salt and some freshly cracked black pepper. Cook over medium-low heat until the eggs are cooked through, stirring regularly.
Add the cooked chorizo to the egg mixture and combine well, bringing everything up to a uniform temp. Take a final taste for seasoning, adding more salt if necessary.
Serve immediately and top the Chorizo and Eggs with plenty of the homemade Salsa Verde. Freshly chopped cilantro is an optional garnish.
If you want to make breakfast burritos with leftovers, simply add the Chorizo and Eggs to a flour tortilla along with plenty of cheese and Salsa Verde. Roll tight and cover in parchment paper and foil, storing them in the fridge for a future meal. To reheat, plop them as is in a 400F oven and cook for 20 minutes or so. (Note: the parchment paper layer will prevent the burrito from sticking to the foil as it cooks.)
I usually cook the chorizo separately from the eggs. This makes it easy to control how much fat you're adding to the dish.
This recipe makes a fiery Salsa Verde. Feel free to dial back on the jalapeno if you want a milder version.