Old Mesilla Breakfast Recipe

Time30m

Serves2

Chorizo and scrambled eggs served with pinto beans or home potatoes. Choice of toast or tortilla.

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Ingredients

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1
Cook the Chorizo
In a skillet over medium heat, add the chorizo. Cook until browned and fully cooked, about 5-7 minutes. Break it apart with a spatula as it cooks.
2
Prepare the Eggs
In a bowl, whisk together the eggs, salt, and black pepper. Once the chorizo is cooked, push it to one side of the skillet.
3
Scramble the Eggs
Add a tablespoon of olive oil if needed, then pour the egg mixture into the empty side of the skillet. Scramble the eggs gently until cooked through, about 3-5 minutes.
4
Cook the Potatoes
In a separate pot, boil the cubed potatoes until tender, about 10-12 minutes. Drain and season to taste with salt and pepper.
5
Serve
Serve the chorizo and scrambled eggs alongside the pinto beans or home potatoes. Offer toast or tortillas on the side.