Despite what the title may suggest, this dish is not a correlative of the American ‘scrambled eggs and breakfast sausage.’ The finished result, a kind of spicy stew, reminds me more of something you might find in Korean hotpot restaurant than a ‘greasy spoon’ diner. Nevertheless, this is a very tasty. Rich, flavourful; a restorative brew to return the good humours after a night of too many cervezas and tequila. At my local Latino grocer, both Mexican and Columbian chorizo are on offer but as this is a Mexican recipe, I, of course, opted for the Mexican. If you’re unsure, Mexican chorizo should have a bright red or orange colour due to its spicy seasoning.
Sure, everyone knows about the glory of the haloed ‘huevos rancheros’ but next time your compadres spend the night at the ranch, dazzle them with this little brunch curio. Excellent as a topping on toasted and buttered bread.
1 tbsp butter
1 onion, finely chopped
1 clove garlic, minced
2 Mexican chorizo, de-cased
3 x tomatoes, peeled, seeded, chopped
2 x canned serrano chiles, chopped
6 x eggs
- Saute onions in butter then add garlic and chorizo and cook for 5 minutes, stirring together.
- Add tomatoes with a pinch of sugar and season with salt and pepper.
- Beat eggs separately and then slowly stir in with the sausage mixture. Cook for 3-4 minutes until eggs have set.