Mexican-Style Eggs Recipe
Show some love and make these Mexican-style eggs.
8 each eggs (or an egg substitute equivalent of 8 eggs)*
8 ounces chorizo sausage, cut into small pieces*
1 small onion coarsely chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
2 tablespoon vegetable oil
1 tbspn cold water
1-1/2 cup cheddar cheese, grated
8 small flour tortillas, (they are 6 to 7 inches)
1 cup mild or medium hot salsa
Prepare the chorizo, onion, sweet peppers and cheddar cheese. Heat vegetable oil in large skillet, when medium hot place chorizo in pan, along with the peppers and onion. Cook until vegetables are tender, about 4 or 5 minutes. Add cold water to eggs and whisk until foamy. Reduce heat and pour eggs into skillet. Stir gently and cook until eggs are the desired firmness. Do not over cook, you want the eggs moist.
Divide egg mixture to fill 8 tortillas. Use large baking dish to hold tortillas. Wrap egg mixture in 8 tortillas and place wrap sides (seam side) down in baking dish and sprinkle with grated cheese. Wipe skillet and Heat salsa until very warm, but not bubbling hot. Set aside.
Place baking dish in under broiler, watching carefully. When cheese bubbles and is fully melted, remove dish from broiler and spoon salsa over eggs or pour salsa in bowl and allow guests to serve themselves.
Serves 8, but it is easily halved.
If serving for brunch, have tomato juice or orange available. Perhaps a pitcher of Bloody Mary's or mimosa's if you want a light alcoholic drink. Small cups of fruit would go nicely with this.
* Chorizo sausage comes hot or sweet. You may want to use 1/2 of each.
* There are several brands of egg substitute products. My personal choice is Egg Beaters brand.
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