Eggs with chorizo and chiles
2 oz, fresh
3 medium, thinly sliced
1 medium, halved lengthwise, seeded and thinly sliced
4 large egg(s)
2 Tbsp, chopped, plus additional for garnish
½ item(s), cut into wedges
- 1 Add chorizo to 8-inch nonstick skillet and set over medium heat. Cook, breaking it up with wooden spoon until well browned, about 5 minutes; add scallions during last 2 minutes of cooking time. Transfer to bowl and keep warm. Wipe out skillet with paper towel.
- 2 Whisk together eggs, 2 tablespoons cilantro, and the salt in medium bowl until blended.
- 3 Heat 1 teaspoon oil in same skillet over medium heat. Add half of egg mixture. Cook, lifting edges frequently with spatula to allow uncooked egg to run underneath, until eggs are just set, about 3 minutes. Loosen edges of eggs and fold over. Reduce heat to low and cook until eggs are just set, about 1 minute longer. Slide onto plate; keep warm.
- 4 Repeat with remaining oil and eggs. Top eggs evenly with chorizo mixture, jalapeño, and cilantro sprigs. Serve with lime wedges.
- Serving size: (1 plate)