This has probably my favorite skillet so far. It is a little bit longer than 5 minutes, because you have to cook the chorizo, but trust me it is so worth it!
Here’s the recipe:
1/2 cup diced onion
1 diced small tomato
1 chorizo sausage (cut the wrapping off)
1/2 tsp chicken bouillon seasoning
1 cup water
Cheeses of choice – I used queso fresco or Mexican cheese blend
Garnishes of choice – I used green onions, sour cream and avocado
1. Cook your chorizo in a saucepan on medium high heat. If your chorizo is less fatty, then add 1 tbsp of avocado or olive oil.
2. Add your onion and tomato and cook until tender.
3. Add your water, chicken bouillon seasoning and reduce your salsa until the consistency is desired.
4. Add eggs, queso fresco, green onions and jalapenos. Lower heat and cover with lid.
5. Once your eggs are cooked until you like them, add shredded cheese, cover for an extra minute and serve!
6. Serve with avocado and sour cream and enjoy!
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Spanish Translation –
Aquí está la receta:
1/2 taza de cebolla picada
1 tomate pequeño cortado en cubitos
1 chorizo (corta la envoltura)
1/2 cucharadita de condimento de caldo de pollo
1 taza de agua
Quesos de elección: utilicé queso fresco o mezcla de queso mexicano
Guarniciones de elección: utilicé cebollas verdes, crema agria y aguacate
1. Cocine su chorizo en una cacerola a fuego medio alto. Si su chorizo es menos grasoso, agregue 1 cucharada de aguacate o aceite de oliva.
2. Agregue la cebolla y el tomate y cocine hasta que estén tiernos.
3. Agregue el agua, el condimento de caldo de pollo y reduzca la salsa hasta obtener la consistencia deseada.
4. Agregue los huevos, queso fresco, cebolla verde y jalapeños. Baje el fuego y cubra con la tapa.
5. Una vez que los huevos estén cocidos hasta que les guste, agregue el queso rallado, cubra por un minuto extra y ¡sirva!
6. ¡Sirve con aguacate y crema agria y disfruta!
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