This recipe for “Eggs With Chorizo” from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli makes for an ideal breakfast.

In Mexico there are two types of chorizo, one that is freshly made and served loose and another that is packed in sausage skins and air-dried. This recipe calls for the loose variety.

Eggs With Chorizo

Serves 4


2 tablespoons lard

1 1⁄4 pounds ground pork

3 cloves garlic, crushed

2 teaspoons dried oregano

1 teaspoon ground cinnamon

1⁄2 teaspoon ground cloves

1⁄2 teaspoon ground black pepper

2 tablespoons dry sherry

1 teaspoon caster sugar

1 teaspoon salt

6 eggs

2 tomatoes, peeled, seeded and finely diced

1⁄2 small onion, finely chopped

1⁄4 cup milk or light cream

Fresh oregano sprigs, to garnish

Warm corn or flour tortillas, to serve


Melt the lard in a large frying pan over medium heat. Add the pork mince and cook until browned, stirring frequently. Stir in the garlic, dried oregano, cinnamon, cloves, and black pepper. Cook 3 to 4 minutes.

Add the sherry, sugar, and salt to the pork, stir well and cook for 3 to 4 minutes, until the flavors are blended. Remove from heat.

Put the eggs in a bowl. Beat lightly to mix, then stir in the finely diced tomatoes and chopped onion.

Return the chorizo mixture to the heat. Heat it through and pour in the egg mixture. Cook, stirring constantly, until the egg is almost firm.

Stir in the milk or cream and check the seasoning. Garnish with fresh oregano and serve with warm corn or flour tortillas.


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