Chorizo and Eggs (Un)burrito

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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.

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

METHOD:
1. Remove the casing over the sausage.

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

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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.

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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.

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

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XOXO,
Heather

Chorizo and Eggs (Un)burrito

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