Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
- On the Rick Bayless show, the author learned to prepare an excellent breakfast taco.
- The main ingredients for the breakfast taco are chopped tomato or two, cilantro, lime, onion and habanero peppers.
- Crack two eggs into an olive oil filled pan and break up the yolks as the egg cooks.
“Before Bayless’s show, I was scared of habaneros; but using it here, it added so much to the flavor of the dish, a kind of fruity heat (the kind of heat I generate too). Add chopped cilantro, FRESH lime juice (no bottled, please), a glug of olive oil, and a pinch of salt.”
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