Mexican Breakfast - Eggs with Chorizo

In Mexico for Breakfast, there are two types of Chorizo sausage. The first is freshly made and sold loose; the second is packed in sausage skins and air-dried, like Spanish Chorizo. This is a recipe for the former. Freshly made Chorizo can be used in a number of savory dishes, but is particularly good with scrambled eggs, as here.

List of Eggs with Chorizo Ingredients (Serves 4)

2 tablespoons butter
1 ¼ pounds ground turkey
3 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
2 tablespoons dry sherry
1 teaspoon caster sugar
1 teaspoon salt
6 eggs
2 tomatoes, peeled, seeded and finely diced
12 small onion, finely chopped
¼ cup milk or light cream
fresh oregano springs, to garnish
warm corn or flour tortillas, to serve

Step by Step Mexican Breakfast Instructions

1. Melt the butter in a large frying pan over medium heat. Add the pork mince and cook until browned, stirring frequently. Stir in the garlic, dried oregano, cinnamon, cloves and black pepper. Cook for 3-4 more minutes.

2. Add the sherry, sugar and salt to the turkey, stir well and cook for 3-4 minutes, until the flavors are blended. Remove from heat.

3. Put the eggs in a bowl. Beat lightly to mix, then stir in the finely diced tomatoes and chopped onion.

4. Return the chorizo mixture to the heat. Heat it through and pour in the egg mixture. Cook, stirring constantly, until the egg is almost firm.

5. Stir in the milk or cream and check the seasoning. Garnish with fresh oregano and serve with warm corn or flour tortillas.