Chorizo and Eggs

I like cooking. I don’t love it, but I enjoy doing it. I also like fairly simple, plain food. A good steak, fajitas, and a hearty breakfast. That’s why I follow blogs like Christy Cooks and The Novice Chef, looking for nice, quick, easy recipes that the family will enjoy.

This was one of my own, one that I had for a late breakfast/early lunch while taking a break from work.

I got a tip from the Novice Chef to use natural light, so before I ate, I headed out front and took a picture in the sun.

I start cooking breakfast regularly for my son last winter since he was up early for school and would likely skip eating if I didn’t get him something good. We started with Lumberjack style breakfasts, just throwing stuff in a pan, but after a ski trip where he tried Chorizo, he was hooked.

My basic recipe:

• 1 spoonful chorizo
• 1 egg
• small handful of cheese
• tortilla
• salt/pepper

I heat up my cast iron skillet, which I love using. Usually I cook a pound of chorizo and save it in the fridge. It will last a few weeks between the two of us, depending on how often I cook. Today I whipped the egg in a bowl with a fork and a little water. That seems to work better for me than milk. I added some salt and pepper and then poured it in the pan.

Once it started to cook, I tossed in chorizo, mixed it briefly, and then set it to cook in an elongated shape.

While that’s cooking. I put a little cheese on a tortilla and heat it up for 45 sec in the microwave.

Flip the egg/chorizo mixture, and then add to the tortilla when it is warm.

A dollup of whipped cream, roll it up, and enjoy.