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Chorizo, Egg and Salsa Delight

A brunch fit for kings, this quick and easy combination of chorizo, eggs and Fire-Roasted Cantina Salsa will keep you happy and satisfied until dinner

Ingredients

1lb fresh chorizo or 2 large chorizo sausage links, removed from casings
6 eggs
1 cup New Canaan Farms Fire-Roasted Cantina Salsa

Crumbled feta cheese or cotija

SERVE WITH:
Sliced avocado, New Canaan Farms Sweet & Hot Jalapeños and fresh cilantro

Warmed tortillas of your choice, or pita triangles

Jar of New Canaan Farms Fire Roasted Cantina Salsa

Bulk chorizo cooking in a frying pan — Cooking the chorizo

4 eggs cracked into a frying pan of cooked bulk chorizo — Adding the eggs!

Cooked chorizo, eggs and salsa served with pita triangles, mixed pepper strips and cherry tomatoes — The best breakfast!

Directions

Put the chorizo in a dry frying pan (you should not need any additional oil)
Cook until browned on a medium – high heat (about 5 mins)
Pour in the salsa, stir to combine and continue cooking to reduce some of the liquid – about 5 more mins
Crack in the eggs in shallow wells in the meat – I cracked them a little too close together – I’m sure you can do it better!
Reduce heat and loosely cover the pan to cook the eggs through – about 5 more mins
Gently mix in the Verde Chili Salsa until all ingredients are well combined
Top with cheese, New Canaan Farms Sweet & Hot Jalapeños or hot sauce, tomatoes and sliced avocados, and serve immediately with warmed tortillas or pita triangles