[CH] Revueltos de Chorizo

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Revueltos de Chorizo

The Oregonian

1½ ounces mild chorizo, thinly sliced, then cut crosswise into half-moons
1 tablespoon olive oil
6 eggs, cracked into a bowl
Coarse sea salt or kosher salt

    Spread the sliced chorizo around the base 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 egg mixture, 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 salt and serve.
    Note: If you want to serve 4, it's best to repeat the recipe in the same
pan, or use 2 pans at once.  Serves 2


"If things are better with age, I'm approaching magnificent!"

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