1/2 pound good quality chorizo, casings removed
1 tablespoon butter
1 large onion, peeled, halved, cored & sliced
1 medium red bell pepper, halved, cored & sliced
1 medium yellow (or orange) bell pepper, halved, cored & sliced
1 jalapeño pepper, cored and finely chopped
8 large eggs
Salt, to taste
Ground black pepper, to taste
1 cup grated Colby-Jack cheese
1 tablespoon chopped fresh parsley or cilantro
Pita bread or tortillas, for serving
- In a large Farberware® Dishwasher Safe Nonstick Everything covered pan, brown chorizo over medium-high heat until cooked through. Remove cooked chorizo from skillet and set aside.
- Lower heat to medium, add butter and sauté onions and peppers until softened and slightly browned (about 5 minutes). Add chorizo, salt and pepper.
- Carefully break in the eggs, placing them evenly over chorizo and vegetable mixture. Cover with lid and cook until eggs reach desired doneness (about 3-5 minutes).
- Top with cheese, cover and cook until cheese is melted (about 10-20 seconds). Sprinkle with parsley or cilantro and serve with pita bread or tortillas. Enjoy!