SCRAMBLED EGGS WITH MEXICAN SAUSAGE
- 8 ounces (about 1 cup) chorizo sausage, storebought or homemade, casing removed
- 1 tablespoon vegetable oil
- 1 small onion, chopped (optional)
- 1 ripe, medium-large tomato, cored and chopped (optional)
- 8 large eggs
- About ½ teaspoon salt (or less if the chorizo is very salty)
Instructions:
You need only 20 minutes to prepare this dish—scarcely long enough to steam-heat the requisite stack of corn tortillas.
-  The flavorings. In a medium-size skillet, cook the chorizo in the oil over medium-low heat, stirring occasionally to break up clumps. When it is done, about 10 minutes, remove it with a slotted spoon, then discard all but about 2 tablespoons of fat from the skillet (or add vegetable oil to bring it to that quantity). Add the optional onions and tomato and cook, stirring frequently, until the onion begins to soften, about 7 minutes. Return the chorizo to the pan.
- The eggs. Beat the eggs with the salt, just enough to combine the whites and yolks. Add to the skillet and scramble until done to your liking. Taste for salt, then scoop into a warm dish and serve quickly.