Pre-heat a skillet. I like cast iron, but feel free to use a non-stick, heat-proof pan. Additionally preheat the oven to 350 degrees F.
Add onion, poblano, red peppers and cook until the vegetables just begin to soften.
Push all the vegetables to one side of the skillet to make room for the chorizo. Add the chorizo ??and cook for 5-6 minutes. You want to use a spatula or spoon to break up the chorizo for easier cooking.
Mix the vegetables and chorizo ??together thoroughly and cook for 1 more minute.
While the chorizo and vegetables cook, in a large bowl, mix the eggs with the cream.
Add the egg mixture to the chorizo mixture and, using a spatula, fold in the eggs and cook for about 3 minutes.
Optionally, place a lid on the skillet and bake in the oven for 2-3 minutes
Before serving, mix the chorizo ??with a fork to make it fluffy and add your favorite toppings.
Video
Notes
Buy Mexican style chorizo vs the harder Spanish style chorizo.Use beef or pork depending on your preference. Pork is more readily available, but beef shouldn't be hard to find.I kept this recipe fully keto-friendly, but if the carbs don't matter to you nice warm corn tortillas pair well with huevos con chorizo.Don't cook the vegetables too long. No need to overcook these. I prefer they have a little crunch but without that fresh raw taste.Control the level of heat by managing the amount of veins and seeds from the poblano.Top the dish with your favorite taco toppings. I used cilantro, pickled red onions, cotija cheese, and green salsa in my recipe.Serve huevos con chorizo with Cuban avocado salad and/or grapefruit brulee.
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