Scrambled Eggs with Chorizo and Tortillas

egg breakfast brunch quick & easy sausage tortillas gourmet sugar conscious dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Ruth Cousineau

Makes 4 servings

Source

Ingredients

12 large eggs, lightly beaten

6 cups good-quality corn tortilla chips

1 medium onion, chopped

2 tablespoons olive oil

1/2 pound Mexican chorizo (fresh sausage), casing discarded, or 7 ounces Spanish chorizo (cured sausage), cut into 1/2-inch pieces

Accompaniment: bottled green salsa

Method

Stir together eggs and tortilla chips.

Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.

Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.