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Eggs with Green Beans and Chorizo |
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Serves: 4 Print this Recipe(Huevos con Ejotes y Chorizo) Category: Egg Dishes A skillet full of scrambled eggs with fresh green beans and spicy chorizo sausage is a complete meal in a pan. This is an egg dish made for a late breakfast (almuerzo), that's eaten about 11 o'clock in Mexico. Business people often gather in restaurants for this meal. The early breakfast (desayuno) taken at home, usually consists only of coffee and pan dulce (sweet roll). Packaged chorizo can be greasy, so if you prefer, use bulk chorizo from a butcher, or substitute Mexican Pork Sausage (see Meats). Add fresh salsa and some black beans to the meal, if you're feeding big appetites. 1/2 pound small fresh green beans, cut in 1/2-inch lengths 1/8 teaspoon salt, or to taste 2 teaspoons vegetable oil 2 tablespoons finely chopped white onions 1/4 pound fresh bulk chorizo sausages, or packaged, with casings removed 4 large eggs, beaten 1. Bring a small pot of water to a boil and cook the green beans until tender, 6 to 8 minutes. Drain well, season with salt, and set aside. 2. Heat the oil in a medium skillet over medium heat and cook the onion until softened, 3 to 4 minutes. Add the chorizo, breaking it into pieces, and cook until brown and completely cooked. Stir in the green beans. Cook 1 minute. Add the eggs. Cook, stirring slowly, until scrambled and set, 2 to 3 minutes or to desired doneness. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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