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Scrambled Eggs with Peppers and Chorizo
Serves: 4
Ingredients
4 large flour tortillas
1 avocado, pitted, peeled and thinly sliced
1 tsp lemon juice
2 Tbsps olive oil
1 lb. chorizo or breakfast sausage
1 red bell pepper, seeded and cut into 1 inch pieces
1 green bell pepper, seeded and cut into 1 inch pieces
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, canned or fresh, seeded and chopped
1/4 cup chicken stock
2 Tbsps cilantro or parsley, minced
2 Tbsps unsalted butter
8 eggs, beaten
6 ounces Monterey Jack cheese, grated
1 cup salsa
Method
- Preheat oven to 200°F.
- Wrap tortillas in aluminum foil and place in oven to keep warm. Sprinkle avocado slices with lemon juice to prevent browning and set aside.
- Heat oil in a heavy nonstick skillet over medium high heat. Cook sausage 8-10 minutes or until browned and cooked throughout. Transfer sausage to a platter and keep warm. Add bell peppers and onion to skillet and sauté about 8 minutes or until just browned. Add garlic and jalapeno pepper and saute another 2 minutes. Stir in stock and cilantro. Increase heat to medium high and bring to a boil. Cover skillet and reduce heat to medium. Steam 2-3 minutes.
- Place pepper mixture in a colander to drain. Set aside and keep warm.
- Wipe skillet clean with a paper towel. Melt butter in skillet over medium heat. Pour beaten eggs into skillet and cook 3-4 minutes, stirring frequently until eggs are set but still soft.
- Place 1 tortilla on each plate. Top with scrambled eggs and pepper mixture. Sprinkle with cheese and serve with sausage, avocado and salsa.
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