Alright, let’s talk about this chorizo con huevos thing. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen.
So, what is it? Well, it’s just eggs and that spicy sausage, the chorizo stuff. You know, the red kind, kinda greasy but oh-so-good. My grandkids, they love it. Always yellin’ for it, “Grandma, make us the chorizo and eggs!” Kids these days, always hungry.
Now, how to make it? It ain’t rocket science, that’s for sure. You get yourself some of that chorizo, I like the kinda spicy one. You dump it in a pan, yeah, a frying pan, the big one. Put it on the stove, medium-high heat, like when you’re fryin’ chicken but not as hot. You cook it up, stir it around so it don’t stick too bad. You keep cookin’ till it ain’t all red and raw lookin’ no more. Maybe five minutes or so, depends on your stove.
Then, you crack some eggs in there. How many? Depends on how many hungry mouths you gotta feed. Me, I usually do a bunch, maybe six, maybe eight. Just crack ‘em right into the pan with the chorizo, yessir. Then you stir it all up, like you’re scrambling eggs, but with the chorizo all mixed in. You keep stirrin’ and cookin’ till the eggs ain’t runny no more. You know, cooked. That’s it, maybe another five minutes, maybe less.
- Get chorizo
- Cook chorizo in pan
- Add eggs
- Scramble and cook
- Eat!
That’s the basic way, see? Easy peasy. But you can add stuff, if you want. Sometimes I put in some onions, chopped up small, when I’m cookin’ the chorizo. Gives it a little more flavor. And sometimes I put in some peppers too, the green ones, chopped up small too. My husband, he liked it with peppers, bless his soul. He always said it made it “zesty.” He was a fancy talker, that one.
And you can put stuff on top too. Some people like cheese, the shredded kind. I ain’t a big cheese person myself, but my grandkids like it. And some people put on salsa, the red or green kind. I like a little salsa, not too much, just enough to give it a little kick. And some people, they put on sour cream. Me, I ain’t a fan of that stuff, makes it too…goopy. But you do what you like, that’s what I always say.
This chorizo and eggs thing, it’s good for breakfast, lunch, or even dinner. It’s hearty, fills you up good. My grandkids, they eat it anytime. “Grandma,” they say, “can we have chorizo and eggs for dinner?” And I say, “Sure, why not?” It’s easy to make, and it’s good, and that’s all that matters to me.
Why is it so good, you ask? Well, it’s the chorizo, that’s for sure. That spicy, greasy sausage, it just makes everything better. And the eggs, they’re good too. They kinda balance out the spice, make it not too strong. And when you cook it all together, it’s just…well, it’s just good. I don’t need no fancy words to explain it. It just tastes good, okay?
So, there you have it. My way of making chorizo con huevos. It ain’t fancy, it ain’t pretty, but it’s good and it’ll fill you up. And that’s what matters, ain’t it? Good food for good people. Now go on and make yourself some, you won’t regret it.
And listen, don’t go frettin’ about the “right” way to do it. There ain’t no right way, just your way. You like it spicier? Add more chorizo or some chili powder. You like it milder? Use less chorizo or add some milk to the eggs. You like it with veggies? Throw ‘em in. It’s your food, you make it how you like it. That’s what I always told my kids, and now I tell my grandkids. Don’t let nobody tell you how to cook your food.
And another thing, make sure you get good chorizo. Not that cheap stuff that’s full of fillers and who-knows-what. Get the good stuff, the kind that’s got flavor. It makes a difference, trust me. I been cookin’ long enough to know a thing or two about good chorizo. You can usually tell by the color, the good stuff is a nice deep red, not that pale orange stuff. And it smells good too, spicy and smoky. That’s what you want.
So, go on now. Get yourself to the store, get some chorizo and eggs, and make yourself a good meal. And don’t forget to enjoy it. Life’s too short to eat bad food, that’s what I say.
And one last thing, don’t you go burnin’ it. Keep an eye on that pan, stir it often, and don’t let it cook too long. Burnt chorizo and eggs ain’t good for nobody. Alright, I’m done talkin’ now. Go on, get cookin’.
Tags: [chorizo, eggs, breakfast, Mexican food, easy recipe, hearty meal, sausage, cooking, simple recipe, food]