Eggs and Chorizo Print Email

1/4 cup chopped onion
2 TBS oil
1/2 lb Chorizo sausage, chopped
8 large eggs
1/4 cup Half-and-Half
1/2 tsp dried oregano (or 1.5 tsp fresh)

In a 10-inch skillet, sauté onion in oil until tender but not brown. Add the sausage, cooking and stirring until done. Drain fat.

Mix the eggs, half-and-half and the oregano well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a fork or spatula so that the uncooked egg mixture can run under the cooked portion. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes. Serve with tortillas or add cheese and roll into breakfast burritos.