Chorizo and Eggs

🥘 Ingredients

• fresh poblano chile 1 large
• fresh Mexican chorizo sausage 6 ounces
• vegetable oil a little
• onion 1 medium
• eggs 8
• salt ½ teaspoon
• chopped cilantro handful
• Roasted Tomatillo Salsa a cupful
• hot corn tortillas a dozen or so

The chile

1. 1

   Roast the fresh poblano chile over an open flame or close up under a hot broiler, turning it until the skin is evenly blackened. Cool until handleable, then rub off the blackened skin, tear it open and pull out the stem and seed pod, then quickly rinse to remove any stray seeds of bits of skin. Cut into ¼-inch pieces. If using chipotle chiles, set the slices aside to add later.

Cook the chorizo and onion

1. 1

   In a large non-stick skillet , cook the fresh Mexican chorizo sausage over medium heat for 2 minutes , breaking up the clumps, until it begins to render its fat. If little comes, add a little vegetable oil , so that fat or oil covers most of the skillet . Add the onion and cook, stirring regularly, until the onion is softened and beginning to brown and the chorizo is cooked through, about 8 minutes longer.

The eggs

1. 1

   While the onion is cooking, crack the eggs into a medium-size bowl and beat just until the yolk and white are thoroughly mixed—it shouldn't still be streaky nor should it be beaten long enough to become foamy. Season with a generous salt .

To finish

1. 1

   Add the roasted poblano (or chipotle slices) to the skillet with the chorizo and onion. Pour in the eggs and gently stir, folding the eggs as they set, until cooked to your desired doneness.
2. 2

   Garnish with a chopped cilantro .
3. 3

   Serve with Roasted Tomatillo Salsa and hot corn tortillas .