Monday, November 22, 2010
Chorizos Revueltos (Scrambled Eggs with Chorizo)
This breakfast reminds me so much of the ones my mother so often made me when we ended up moving to Hawaii. Eggs scrambled with some sort of spicy sausage (often Portuguese sausage) and a side of steaming hot rice are standard fare there--even McDonald's has it on the menu for your drive-through convenience. Little did I know that in addition to being a local Hawaiian favorite, it is also a much-loved Spanish breakfast (albeit made with chorizo).
When I stumbled upon a recipe for it in my nearly-constant perusal of The New York Times Essential Cookbook, I was so excited that I made it the very next morning and the morning after that. It's a supremely satisfying and unbelievably quick breakfast to make, and one that will easily impress anyone you whip it up for on a random lazy Sunday, even if it's for dinner. The trick is to crack open the eggs in a bowl and NOT beat them--instead pour them directly into the pan over high heat and break them up in there to get the swirls and threads of white yolk you see in the picture above. So much better than plain scrambled eggs and toast, wouldn't you say? Try it, trust me. xo
From The New York Times Essential Cookbook, by Amanda Hesser
1 1/2 ounces mild Spanish chorizo, thinly sliced, cut crosswise into half moons
1 tablespoon olive oil
6 large eggs, cracked into a bowl
Coarse sea salt
Spread the sliced chorizo over the bottom of a large nonstick skillet and place over medium-high heat. When the chorizo begins to sizzle, add the olive oil to the pan. Pour in the eggs, then, using a wooden spoon, very quickly stir the eggs, breaking the yolks and turning the eggs over and over again, until just barely cooked, lifting the pan off the heat halfway through. It will take less than a minute.
Pour onto a serving dish, sprinkle with sea salt, and serve.