Chorizo and Egg Scramble

1. 1

   Step 1

   • a.Cook Chorizo and Aromatics
   • b.Heat a large non-stick skillet over medium-high heat. Add the vegetable oil if your chorizo is lean; otherwise, you can skip it.
   • c.Add the chopped white onion and minced jalapeño. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
   • d.Add the Mexican chorizo to the skillet. Use a wooden spoon or spatula to break it into small crumbles.
   • e.Cook for 6-8 minutes, stirring occasionally, until the chorizo is fully cooked, browned, and has rendered its fat.
   • f.Carefully tilt the pan and use a spoon to drain off most of the excess grease, leaving about 1-2 tablespoons in the skillet for flavor.
2. 2

   Step 2

   • a.Prepare and Scramble Eggs
   • b.While the chorizo cooks, crack the eggs into a medium bowl. Add the milk (if using), salt, and black pepper.
   • c.Whisk vigorously until the mixture is pale yellow and slightly frothy.
   • d.Reduce the skillet heat to medium-low. Pour the whisked egg mixture evenly over the cooked chorizo.
   • e.Let the eggs cook undisturbed for 30-45 seconds, until the edges begin to set.
   • f.Using a spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue this process for 2-3 minutes.
3. 3

   Step 3

   • a.Add Cheese and Serve
   • b.When the eggs are about 90% cooked but still slightly moist, turn off the heat. Sprinkle the shredded Monterey Jack cheese over the top.
   • c.Gently fold the scramble a few more times to allow the residual heat to melt the cheese.
   • d.Garnish with fresh chopped cilantro.
   • e.Serve immediately with warm tortillas, avocado slices, salsa, or refried beans.

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