Chorizo and Eggs (Un)burrito


One of my favorite breakfasts growing up in Tucson, Arizona was chorizo and eggs. Especially in a breakfast burrito.

I still like to partake in the deliciousness of chorizo and eggs, but this time without the tortilla. Now I eat an (un)burrito. This recipe serves 1 really hungry person, or up to 3 normally hungry people.

Hot Mexican Chorizo (in casing)
2-3 free-range eggs
Jalapeño jack cheese, shredded
Full-fat sour cream
Jalapeño slices (fresh or pickled)
Salsa or hot sauce

1. Remove the casing over the sausage.


2. Crumble (or rather, pull apart) chorizo into tiny pieces in your pan.


3. Cook chorizo on medium flame until fully done. Don’t burn it, but don’t leave any pink.

4. Crack about 3 eggs into the pan with the chorizo and begin stirring to break apart the eggs and yolk.


4. Take a bowl, layer half of the chorizo and eggs in the bowl, sprinkle on some shredded jalapeño jack and top with a dollop of sour cream. Repeat.


5. Garnish with jalapeños and/or salsa, if you wish.



Chorizo and Eggs (Un)burrito

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