Chorizo is a slightly spicy pork sausage seasoned with chili powder, garlic, cumin, oregano and other Mexican herbs and spices. As it can be a little spicy for me, I serve it with grits so I can cut the heat with the corn meal.
This is also the perfect scrambled eggs to put in a flour tortilla for a breakfast burrito.
I totally forgot to take a picture of the finished dish. Take my word for it that it tastes better than it looks.
Chorizo Scrambled Eggs with Cheese Grits
1 cup old fashioned grits (not instant)
2 cups water
2 cups milk
8 ounces cheddar cheese, grated
1 lb Mexican chorizo sausage
6 large eggs, lightly beaten
For the grits, bring water and milk to a boil. Whisk in the grits and stir vigorously to remove all the lumps. Once it comes back to a boil, cover the saucepan and lower heat to a simmer. Stir occasionally to keep clumps from forming. Cook for 10-15 minutes or until water is absorbed and grits have thickened. Add in cheese by the handful, stirring constantly until cheese is melted. Taste for seasoning and add salt, if desired. Remove from heat but keep covered to stay warm.
Remove the casing from the chorizo and add it to a skillet. Cut the sausage into pieces and cook all the way through, about 4-5 minutes until the color has browned. Once the meat is browned, add in eggs and let sit for minute without stirring. Using a fork, scramble the eggs with the sausage until at desired doneness.
Place together on a plate and dig in, eating a bite of chorizo eggs with a bite of the cheesy grits.