Eggs with Chorizo and Tomato

1. 1

   Heat the lard in a frying pan, add the onion, and fry gently without browning for 1 minute.

2. 2

   Add the crumbled chorizo and cook over low heat until the fat has rendered out and the meat is just beginning to brown.

3. 3

   Raise heat, add the tomato, and cook until the juice has been absorbed-about 4 minutes.

4. 4

   Add salt to the eggs and stir them into the tomato mixture.

5. 5

   Cook over medium heat, stirring and turning them almost constantly, until the eggs are set-about 5 minutes.

6. 6

   Adjust seasoning and serve immediately with corn tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.