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| 17 August 2010
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huevos con chorizo (eggs with sausage)
Serves 4
In Los Angeles, eggs are often served Mexican-style with lots of fresh fruit and guacamole. I am partial to dousing my eggs with Cholula sauce, but you can use the hot sauce of your choosing.
200 g Chorizo sausage, crumbled
6 eggs
1/4 cup milk
1 medium tomato, diced
Cholula sauce
Guacamole
Sliced cantaloupe and grapes
Queso Fresco (Mexican cheese) or goat cheese
Flour tortillas & butter
In large skillet, sauté sausage until cooked through.
In a medium bowl, beat eggs, milk, salt and pepper.
Pour eggs over sausage. Cook without stirring until eggs begin to set.
Lift and fold eggs with spatula so that uncooked part runs to the bottom. Cook until eggs are set. Cut into four pieces. Garnish each with tomato and Cholula sauce. Serve with guacamole, cantaloupe, grapes, Queso Fresco and warm, buttered tortillas.
Serve with hot chocolate garnished with cinnamon, whipped cream and a splash of Kahlua.
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