© 2011 Joshua Stark
It occurred to me the other day, as I was accidentally making the best chilaquiles I've ever made, that although I have three laying ducks, I haven't posted any egg recipes on my blog.
So, here goes:
Chilaquiles is a typical Latino staple, basically chorizo and eggs with the addition of fried tortilla strips.
Four eggs (duck, although you can use chicken eggs, if you must)
1/4 C milk
Three or four T butter
6 oz. or so chorizo (we use...SACRILEGE... Soyriso)
1/2 medium onion
Two or three tortillas, sliced to about 1/4" by 1 inch strips
Maybe a 1/4 C or more of cheese
Get butter sizzling at medium-high heat in a pan, and cook your onions for about a minute or two.
Scramble your eggs with the milk.
Squeeze in the chorizo, and cook it for as long as the directions say (with soy chorizo, of course, you don't have to worry about undercooking)
When the chorizo is browned nicely, remove it and the onions, and fry the tortilla strips (we use whole wheat tortillas, but it doesn't matter).
When the tortillas are just crisping, dump the chorizo and onions back in, and add the scrambled eggs.
After the eggs cook and start browning, turn off the heat and fold/scramble the cheese into the mix.
Serve with a bottle of Tapatio.
If you try it, let me know. In the meantime, I'll try to think of other recipes for the gazillions of eggs we get from our three amazing Welsh Harlequins.