Weekend Gluttony: Chorizo & Eggs.

  My husband would like me to believe he spent an entire week suffering from hunger since I was gone, so I decided as a treat I would make him his favorite breakfast. Just as a little background, my husband is from a town pretty close to the Mexican border, his mother was Mexican and thus he has an affinity for real Mexican food. In Hawaii, real authentic Mexican food is almost nil, so I have taken it upon myself to learn a few of his favorite recipes.

LC's easy chorizo & eggs
Serves two


2 Chorizo links
2 large tortillas (side note: You can shave off a lot of calories by using high fiber, low carb tortillas, but flour tortillas really make this dish shine so it can definitely be worth the extra 100 calories)
4 eggs
1 cup of water
A few dashes of pepper

Optional:
Hot sauce
Fat free shredded cheddar cheese.

  Pre-heat a large skillet on medium. If you like, you can also preheat a second skillet for your tortillas. I set mine on medium. Start by making a slit in the casing of both of your chorizo links. This will make it easier to grind up the meat in the skillet. Remove the casing, and place your chorizo meat into the skillet.

  Using a spatula, dice up your chorizo as if it were ground meat. This is the kind of consistency you are looking for in the recipe. Continue to cook on medium until the chorizo is browned all the way through.

  While your chorizo is browning, it's time to multi-task! Grab a glass (or a bowl if you are classier than me), and break your four eggs into it. Now i'm going to go against your natural instinct, and use water instead of milk. Not only does this cut out some calories, but it also gives you lighter, fluffier eggs. Add a cup of water to your eggs, add a few dashes of pepper and beat well.

  At this point, your chorizo should be cooked all the way through. Pour the beaten eggs into the skillet. You can handle this similar to scrambled eggs, and simply scrape along the pan every few minutes to make sure the egg does not burn. Dice the eggs as well so it has a nice scrambled texture.

  Meanwhile, it's time to start warming those tortillas. You can either prepare them in a skillet, or in a microwave. In my opinion, there is something special about warming them in a skillet. It adds a nice crispness to all varieties of tortillas, even healthy low calorie ones! Warm them on one side until it looks a little translucent, and lightly brown in some spots. Repeat for the other side, and then plate it in preparation for the chorizo mixture.

  Cook your chorizo until the eggs are well done. You will notice a lot of excess fat in the pain. You will want to drain this for two reasons. 1) Unneeded calories. 2) Runny stuff always makes it difficult and messy to eat a tortilla! After the chorizo is drained, distribute it between the two tortillas. You can add a large variety of toppings. My husband likes to add Frank's Red Hot, while I add a light sprinkle of fat free shredded cheddar cheese. In no way is this exactly a "light" breakfast, but it is certainly a treat worth having every once in a while. Enjoy!