This magnificent egg dish has brightened many a morning in our home over the 25 years since Esquire magazine first published their recipe for huevos revueltos con chorizo. Although it translates simply as “scrambled eggs with sausage,” don’t be deceived, for there’s nothing pedestrian about this dish.
From the moment the rich and spicy fragrance of chorizo sausage begins wafting throughout your house, you’ll find that even the deepest of slumberers will quickly find their way to your kitchen. In short time, they’ll delight in a dish that melds the chorizo with sweet onions, luscious tomatoes and mild poblano peppers into an egg scramble like they’ve never had before.
In the summer time, this dish is a celebration of tomatoes and poblano chilies fresh from the vine, while in the coldest of winter it has the ability to transport you to somewhere sunnier and much warmer.
To complete our journey to Mexico, we photographed the recipe against Alterna™ premium tile flooring from Armstrong. We especially loved the rich earthiness of the Copper Mountain color from their Allegheny Slate™ line, which seems to capture the essence of a traditional Mexican kitchen. Gracias to McSwain Flooring for helping make this possible.
Huevos Revueltos con Chorizo
- ¾ pound chorizo sausage, casings removed
- 2 tbs. peanut or vegetable oil
- 1 medium onion, thinly sliced
- 2 fresh chilies poblanos, roasted (See Special Note)
- 1 medium ripe tomato, seeded, peeled and coarsely chopped
- 6 eggs
- 1 small onion, coarsely chopped
- ¼ cup crumbled, mild, dry cheese such as queso fresco or dry farmer’s cheese
- 1 tbs. minced fresh cilantro
Preparation: Place medium skillet over low heat.
- Beat the eggs, just until the whites and yolks are blended. Set aside.
- Crumble chorizo into skillet and cook, stirring occasionally until the fat is rendered. Remove the sausage with a slotted spoon and set it aside, keeping it warm.
- Add the oil to the existing fat in the skillet, turning up the heat to medium. Add onions, cooking until they just begin to turn translucent.
- Add the chilies and the tomato, simmering over medium-low heat until the pan juices have nearly evaporated, about 6-8 minutes. Return the cooked sausage back to the skillet, stirring to incorporate it with the vegetables.
- Give the eggs a final swirl before adding them to the skillet. Stir the mixture gently, yet thoroughly, until the eggs have turned to small, creamy curds that have just barely set.
- Transfer the egg scramble into a serving dish, finishing with a sprinkling of the garnishes.
- Best served with warm corn tortillas and a side of mango!
- Roast chilies over an open flame of a gas stove or broil in oven until the skin is blackened and charred.
- Immediately put the chilies in a paper bag or a damp towel to steam for 10 minutes before rubbing off the skin.
- Cut off the stems and slice each chili in half lengthwise, removing the seed base, loose seeds, and white veins.
- Slice the chilies into strips two inches long, ⅜ of an inch wide.
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