FREE: Chorizo sausage and eggs

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Chorizo sausage and eggs.

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The 25 credits are a "donation" if you like that I have ACTUALLY posted the recipe ALREADY!

Sure! Everyone can read it, and copy and paste it into their my documents and print it out.

BUT!

IF you want me to mail you a hard copy in the mail because you don't have a printer, then you will HAVE TO bid on it, for sure.


Chorizo and Eggs
Ingredients
Olive oil or bacon fat
1/3 cup chopped onions (green, red, or yellow onions) optional
1/4 lb of Mexican chorizo sausage, removed from sausage casing
3 Tbsp raisins - soaked in hot water for 15 minutes and drained
5 to 6 eggs
Salt
Tortillas - optional
Cilantro - optional
Raisins - optional

Method
Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened.

Once softened, move to the side of the pan and add break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage.

Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.

If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat.

Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt.

Stir constantly until the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.
Serves 2-3.