Scrambled Eggs and Chorizo is a very simple dish to prepare. There are only a few ingredients, a small amount of prep, and a brief amount of time on the stove. There are many versions of this delicious combination. However, no version tastes as good as those made by John Chavez. You might chalk this up to personal prejudice—it was the first dish he cooked for me 28 years ago—but I hear everyone say the same thing. Any time, anywhere, it is the most frequently requested brunch when we get together with friends and family. I can’t figure out why Chavez’s eggs and chorizo taste better than mine, but I suspect the devil is in the details. Here is his recipe, scaled to feed four. Follow it exactly.
8 large eggs
8 oz. of spicy pork chorizo either the butcher’s signature chorizo or the commercial Supremo brand
¼ cup finely diced white onion
¼ cup diced fresh tomato
2 pinches of salt
Whisk eggs together thoroughly.
Preheat a heavy non-stick skillet. If using a regular skillet, spray lightly with canola oil.
Break up the chorizo and work the meat into a fine dice while frying over high heat. This should take 4-5 minutes. Add salt. Spread the cooked chorizo in a single layer in the skillet.
Turn the heat down to medium, add the eggs, spreading them evenly on top of the chorizo. Thoroughly combine the two by mixing and turning the ingredients continually as they cook.
Just before the eggs are cooked, in around 3-4 minutes, add the onion, and continue to mix in the skillet. Add the tomato and give a final stir, distributing the tomato evenly throughout the mixture. Remove pan from heat.
Serve immediately on warmed plates. Enjoy with hot corn tortillas warmed directly on top of the burner, black coffee, and a shot of tequila.
Note: To scale this recipe for more or less people, use one ounce of chorizo for every egg.