Juevos Con Chorizo (Eggs with Sausage)
(contributed by Ted Knight)
(served at 2003 Advancement Camp)
This is a favorite in the Knight household and at deer hunting camps. It's
simple and quick but best of all super filling. I learned it from a Mexican
friend of mine in 1974 and have loved it since.
The ingredients can vary given individual taste for example, different
veggies can be added or salsa mix or cheeses. I like it plain and simple.
The
basic ingredients of
- eggs and kielbasa (which a Mexican friend of mine said was
the closest to his mother's sausage) should be calculated at 2 eggs per person
and ¼ lb. of kielbasa per person.
Directions
- cut the kielbasa in ¼ inch thick circles
- brown in frying pan or Dutch oven - DO NOT BURN THEM!!!!! - stir frequently
until brown
- dice some onion and add to browning kielbasa
- break eggs into a bowl and mix vigorously like you would for scrambled eggs
- add a cup of water
- pour or spoon off grease from browning kielbasa
- pour in egg mixture - DO NOT BURN THEM!!!!! - stir frequently until eggs are
hard scrambled and mixed well with the kielbasa
- if you want to add tomatoes or cheeses or salsa or whatever "floats
your boat" do so as the mixture is hardening and allow proper time to melt
cheeses or warm veggies - if you use fresh veggies like broccoli you will need
to allow enough time to cook them in the process or pre-cook them and just add
- salt/pepper to taste
- serving size = two large spoonfuls per person - increase by one egg or ¼
lb. of kielbasa if you want more per person (or simply double count the people
you are cooking for).
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