- 12 oz. Kiolbassa Chorizo
- 12 large eggs
- Optional toppings:
- Fresh, chopped cilantro
- Heat a large frying pan over medium heat. If chorizo is in a casing, slice casing from end to end of the chorizo. Remove chorizo from casing and place in the hot pan. Cook, stirring and breaking up the meat for about 10 minutes until meat is cooked through. Remove chorizo from pan onto a paper towel-lined plate. Reduce heat to medium-low, do not drain grease from skillet.
- Whisk eggs together in a bowl. Pour eggs into skillet. Cook stirring for about 5 minutes until eggs begin to set. Pour chorizo back into skillet, stirring until the eggs are set.
- Garnish with cilantro and/or salsa, if desired.
Recipe by Kiolbassa Smoked Meats at https://kiolbassa.com/recipe/chorizo-and-eggs/