By Paul Briand
Eggs for dinner, you bet. Especially when they’re part of a richly flavored, densely packed recipe like this one.
It comes courtesy of Rachael Ray. I saw her making it as I was doing a treadmill workout at the gym recently and couldn’t wait to go home, do the shopping, put it together and feast on it.
I liked the introduction of chorizo into the mix. Chorizo is a Portuguese-style pork sausage. It isn’t your typical Mexican dish meat filler of beef, chicken or pork, which is one reason I was attracted to the recipe.
Note: I toned down the heat on this by forgoing the chile pepper. I opted to garnish it on my plates with jalapenos and hot sauce.
2 tablespoons olive oil
1/3 pound cured chorizo, casings discarded and meat chopped
4 plum tomatoes, seeded and chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 red bell pepper, seeded and chopped, or 3 drained Spanish Piquillo peppers, chopped
1 red chile pepper, such as a Fresno, thinly sliced
Salt and pepper
A handful cilantro or flat-leaf parsley, chopped
4 handfuls unsalted thin yellow or blue tortilla chips, lightly crushed
12 extra-large eggs, beaten
1 1/2 cups shredded young Manchego or Monterey jack cheese
1. Preheat the oven to 425 degrees. In a 10-inch, oven-proof non-stick skillet, heat olive oil over medium-high heat;
2. Add the chorizo and lightly brown, 2 to 3 minutes;
3. Add the tomatoes, onion, garlic, bell pepper, chile pepper, salt and pepper; cook for 5 minutes;
4. Scatter in the cilantro (or parsley) and tortilla chips;
5. Add the eggs and season with salt and pepper;
6. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up);
7. Transfer the tortilla to the oven and bake until cooked through, 15 to 18 minutes;
8. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler.