Does anyone else think spring break should get a speeding ticket?
During spring break I went to Key West with a few of my girlfriends. Key West, also known as the Conch Republic, is located amongst the Fla. Keys. This little island has always had a place in my heart because it is the southernmost point of Fla. and the closest U.S. territory to Cuba (approx 95 miles), and where my mother’s side of the family is from. While in Key West, I visited one of my favorite Cuban cafes, the Cuban Coffee Queen. I also discovered a new favorite meal. One of my favorite items on the menu, the homemade chorizo egg scramble, has been on my mind ever since. So, I figured rather than wasting time daydreaming about the savory scramble, I ought to come up with a recipe I can make myself in my own kitchen! This recipe was inspired by Food Network.
CHORIZO EGG SCRAMBLE RECipe
Total time: 30 minutes to one hour
Servings: three
Ingredients
- Olive oil (tablespoon)
- Two ounces, or one link, of chorizo (I used the brand Johnsonville)
- 1/3 cup chopped red onions
- One bell pepper (I used a red bell pepper)
- One or two jalapeƱo peppers (depending on spice tolerance, remove seeds for less heat)
- 14 oz can of black beans (drained and rinsed to reduce sodium)
- Six eggs
- Kosher salt
- Ground pepper
- 3/4 cup shredded cheddar cheese
- Two tablespoons of freshly chopped cilantro
- One avocado
- Two tablespoons of sour cream
Directions
- Cook chorizo until brown (medium heat).
- Put aside and cook red onion in the remaining fat until soft.
- Add bell pepper and jalapeƱo (five minutes).
- Add your beans (three to four minutes).
- Put chorizo back on the skillet.
- Whisk eggs with 1/4 cup water, then add them to the skillet.
- Add salt and pepper to taste.
- Cook eggs until it begins to set (about two to three minutes).
- Add cheese and half of the cilantro.
- Cook for two to three additional minutes (you want the eggs to still be moist).
- Remove from heat and serve with sour cream, avocado slices, and the rest of the cilantro.
- Enjoy!