Chorizo Scrambled Eggs

1. 1

   If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes.

2. 2

   If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.

3. 3

   Whisk eggs together in a bowl and stir into chorizo.

4. 4

   Cook, stirring, until eggs are scrambled and just set, about 5 minutes.

5. 5

   Serve immediately.

6. 6

   Available at Latino markets.

* Per serving · 4 servings · Values may vary.

No additional tips available.