Chorizo and Eggs

Here is another recipe featuring chorizo, but as opposed to the chickpea recipe that calls for Spanish chorizo, this one calls for Mexican chorizo, which is softer and more crumbly, much like the texture of ground beef. This recipe is from Simply Recipes.

Ingredients

• Olive oil or bacon fat
• 1/4 lb of Mexican chorizo sausage, removed from sausage casing
• 3 Tbsp raisins - soaked in hot water for 15 minutes and drained
• 5 to 6 eggs
• Salt
• Tortillas - optional
• Cilantro - optional

Instructions

1. Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage.
   
2. Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. (If you are not using lean chorizo, drain the excess fat from the pan before proceeding.)
3. Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat.
4. Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.
   

Serves 2-3. Eat up.