Ingredients:

  • 4 oz Mexican Chorizo, casings removed
  • 1 medium white onion, finely diced
  • 2 medium jalapeños, seeded and minced
  • 2 large Roma tomatoes, diced
  • 8 large eggs
  • 1/4 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp heavy cream
  • 1/2 cup Cotija cheese
  • 1 bunch fresh cilantro, chopped

Instructions:

  1. Heat a 12-inch cast-iron skillet over medium-high heat. Add the Mexican chorizo, breaking it apart with a spatula, and cook until mahogany-colored and the fat has rendered (about 4-5 minutes).
  2. Add the diced onions and jalapeños to the skillet; sauté until the onions become translucent and the peppers are fragrant.
  3. Stir in the diced Roma tomatoes and cook for 3-5 minutes until the tomatoes soften and the liquid reduces into a thick, jammy paste.
  4. While vegetables reduce, whisk the eggs, ground cumin, sea salt, black pepper, and heavy cream in a medium mixing bowl until fully combined.
  5. Lower the skillet heat to medium and pour in the egg mixture.
  6. Using a silicone spatula, gently push the eggs from the edges toward the center in slow sweeps.
  7. Remove from heat when the eggs are still slightly glistening/wet, allowing residual heat to finish the cooking process.
  8. Garnish with crumbled Cotija cheese and chopped fresh cilantro before serving.