Chorizo Scrambled Eggs

My sister-in-law, who is currently away in Michigan but lived with us for two years previously, has very predictable eating habits.  Like her sister, who has a bowl of cereal, a glass of orange juice, and a mug of black tea every single morning, Emily also has the same breakfast each day.  Their breakfasts just happen to be polar opposites.  Each morning, Emily scrambles up two eggs and tops them with cheese and two pieces of salami.

We've been taking a page from Emily's book recently, filling up our plates with eggs and meat more often than grains and pasta.  And when I wanted a quick, cheap dinner to throw together the other night, I couldn't help but come up with a dish that is pure Emily.  Because if there's anything she loves more than salami, it's chorizo.

Chorizo is a smoked sausage with a distinctive bright red color.  (Spanish chorizo usually gets that color from paprika, while Mexican chorizo contains lots of chili.)  It makes for a delicious meat that is also the filling of Emily's favorite quesadilla.  And because it has such an intense flavor, using chorizo in a dish requires fewer additional ingredients, resulting in a meal you can pull together in one pan in less time that it would take to order a burrito.  

Chorizo Scrambed Eggs

Serves 2

1 T coconut oil or butter
1/2 onion, thinly sliced
1 red pepper, diced
1/2 lb chorizo, crumbled
4 eggs
salt and pepper
cilantro, for serving
salsa or hot sauce, for serving

Melt coconut oil or butter in a large skillet over medium heat.  When hot, add onions and sautee until soft and translucent.  Add red pepper and chorizo, and cook until chrorizo is crispy and pepper has softened.

Beat eggs with salt and pepper, and pour into skillet.  Gently use a wooden spoon to scramble eggs as they cook.

Serve topped with fresh salsa or hot sauce and cilantro, if you can stand it.