Southwestern Recipe

Cook chorizo

Heat a large nonstick skillet over medium heat and add 1 tablespoon neutral oil. Add the chorizo (casings removed) and break it up with a spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel to drain, leaving rendered fat in the pan.

Scramble eggs

Reduce heat to medium-low. In a bowl, whisk together the 6 eggs, 1 tablespoon milk, 1 teaspoon salt, and 1 teaspoon black pepper until pale and slightly frothy. If the pan is very greasy from chorizo, wipe it out leaving a thin film of fat; otherwise keep about 1 teaspoon fat in the pan and add 1 teaspoon oil or butter. Pour the egg mixture into the skillet. Let eggs set around the edges for 10–15 seconds, then gently push cooked edges toward the center with a spatula, tilting pan to let raw egg flow underneath. Continue until eggs are mostly set but still slightly glossy, about 2–3 minutes. Fold in the cooked chorizo and remove from heat (eggs will finish cooking in residual heat).

While the chorizo cooks, combine 1 cup diced tomatoes, 1 tablespoon diced onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon minced jalapeño (if using), and 1 teaspoon salt in a medium bowl. Stir to combine and let sit for at least 5 minutes to marry flavors. Adjust salt and lime to taste.

Crumble 3 biscuits into rough pieces. In a small skillet over medium heat, melt 1 teaspoon butter (optional) and add the biscuit crumbles. Toast, stirring frequently, until they are golden and crisp, 3–4 minutes. Transfer to a plate to cool. Grate 1 cup sharp cheddar and set aside.

Divide the scrambled eggs and chorizo between 4 plates (or 4 servings). Sprinkle each portion with about 1/4 cup shredded cheddar (divide evenly) so it melts into the warm eggs. Top each plate with a generous spoonful (about 2 tablespoons) of pico de gallo. Scatter toasted biscuit crumbles over the top for crunch (roughly 3/4 biscuit per serving). Garnish with fresh cilantro leaves and serve with hot sauce or extra salsa if desired.

Serve immediately while eggs are warm and crumbles are crisp.