Chorizo and Egg
A spicy, savory breakfast sandwich often served on a roll or in a tortilla.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Heat a skillet over medium-high heat. Add the loose chorizo, breaking it apart with a wooden spoon. Cook for 5-7 minutes until the fat renders and the meat is thoroughly cooked and slightly crispy.
- 2
In a small bowl, lightly beat the two eggs with a fork.
- 3
Reduce the skillet heat to medium-low. Pour the beaten eggs directly into the pan with the cooked chorizo and its rendered fat.
- 4
Scramble the mixture gently with a spatula for 2-3 minutes until the eggs are soft, fluffy, and fully integrated with the spicy sausage. Remove from heat.
- 5
Split the bolillo roll and toast it lightly.
- 6
Scoop the hot chorizo and egg mixture generously into the roll. Top with crumbled queso fresco and fresh cilantro, close the roll, and serve hot.
Plan it in Listahan
Add Chorizo and Egg to your week, check it against your household's allergens, and build the shopping list automatically.