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June 9, 2012
Brunch Plan: Grilled Eggs with Mexican Chorizo
crack a raw egg into a bell pepper half and then grill until set. Cradled in the pepper, the egg cooks perfectly and the pepper is roasted by the flames, taking on a smoky, charred flavor. Fantastic as-is, you can bump the flavor up another notch by adding Mexican chorizo, a type of pork sausage that’s intensely seasoned with dried chiles, herbs and spices. -- full recipe @ Mark's Daily Apple
Posted by gerardvanderleun at June 9, 2012 8:42 AM. This is an entry on the sideblog of American Digest: Check it out.
Your Say
Yow! Sounds heavenly. If I could only find real chorizo here in PA.
Posted by: leelu at June 9, 2012 9:16 AM
That's why Amazon was born.
Posted by: vanderleun at June 9, 2012 9:23 AM
Our Weis market at Red Rose Commons has Messican Chorizo, leelu. We also gots tons of Messicans, too. In fact, this groceridad is the only big one with tons of Messican and Central American food. Can you say pupusas? I knew that you could!
Posted by: Jewel at June 9, 2012 12:25 PM
Damn, that looks yummy. We're planning a chorizo-picadillo lunch tomorrow, with home-made tortillas, but I may have to fire up the grill.
Posted by: Joan of Argghh! at June 9, 2012 5:26 PM
Chorizo is ghastly gristly crap but it does have a nice flavor.
Posted by: Christopher Taylor at June 9, 2012 6:17 PM
I like Italian sausage mejor.
Posted by: Jewel at June 9, 2012 8:39 PM