The name simply translates into Eggs for the Queen and is a quick, little breakfast I made for my wife on Mother's Day.
A bit chilaquiles, a bit chorizo and eggs, a tasty treat served in a crown makes a protein rich way to start the day.
I came up with this by rummaging through the fridge to see what I could throw together. I've got a bit of chorizo, some small corn tortillas just languishing in the crisper, and some eggs. That's pretty much all I need.
So this is how I'll make two servings...
INGREDIENTS
1/4 pound Mexican pork chorizo
4 eggs
4 small corn tortillas
4 tablespoons olive oil
Heat up 3 tablespoons of oil in a 12 inch frying pan. Coat the bottom of the pan as thoroughly as you can after the oil is hot.
Cut up the tortillas into small, triangle shaped wedges and cook for 4 minutes in the oil. Let drain on some paper towels on a plate. Set aside for later.
In a smaller frying pan, cook the chorizo.
Add two eggs, mix thoroughly while cooking with a wooden spoon.
Cover and set aside.
In a small frying pan, cook on egg over easy.
Put half of the egg and chorizo mixture into a flat circle on the plate. Make a ring of tortilla chips around the circle so it looks like a crown. Put the over-easy egg in the middle of the crown. Cook the other egg and do the same for the second serving.
We add red salsa and guacamole to finish ours off.
Darryl
Copyright 2016 - Darryl Musick
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