CHORIZO REVUELTOS (Mexican scrambled eggs with sausage, for two)

eggs-scrambled-chorizo-revueltos-1 eggs-scrambled-chorizo-revueltos-2

1-1/2 ounces mild Spanish chorizo, thinly sliced, cut crosswise into half moons

1 tablespoon olive oil

6 large eggs, cracked into a bowl

coarse sea salt

  1. Spread the sliced chorizo over the bottom of a large nonstick skillet and place it over medium high heat.  When the chorizo begins to sizzle, add the olive oil to the pan.  Pour in the eggs then, using a wooden spoon, very quickly stir the eggs, breaking the yolks and turning the eggs over and over again, until just barely cooked, lifting the pan off the heat halfway through.  It will take less than a minute. (Alternatively, beat the eggs lightly while still in the bowl, pour them over the chorizo in the skillet and stir until set.)
  1. Pour into a serving dish, sprinkle with sea salt and serve.


o            If you want to serve four, it’s best to repeat the recipe in the same pan, or to use two pans at once.

o            The recipe tells you to crack the eggs into a bowl and then pour them into the skillet.  You can, of course, crack them directly into the skillet.

o            Revueltos can be made with almost anything, but they are best with drier ingredients (not tomatoes or peppers).  Shrimp, ham or sautéed mushrooms work well.  And don’t use to much of any of them – revueltos are best when the added flavors merely scent the eggs.

from Amanda Hesser, The Essential New York Times Cook Book

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