Scrambled Eggs with Chorizo
|Chorizo||8 Ounce (Store Bought Or Homemade, 1 Cup)|
|Vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Tomato||1 , chopped|
|Poblano chiles||1 , roasted & peeled, seeded & sliced|
Heat oil in a skillet and cookthe chorizo, stirring to break up the clumps, about 10 minutes.
Remove and discard all but 2 tablespoons fat from skillet.
Add the onion, tomato and chile.
Cook about 7 minutes or until onion is soft.
Return chorizo to pan.
Quickly beat the eggs, add to the skillet and scramble until done to your liking.
Season with salt.