Active Time

　　15

　　Total Time

　　15

　　

Ingredients

Makes 4 servings

　　6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*

　　2 tablespoons vegetable oil if using Spanish chorizo

　　10 large eggs

　　Garnish: chopped fresh cilantro leaves

　　Accompaniment: warm corn tortillas

　　

Step 1

If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.

　　

Step 2

Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.

　　

Step 3

Available at Latino markets.