Chorizo & Eggs with Pickled Onions

Chorizo & Eggs with Pickled Onions

Serves 2

For the Chorizo and Eggs:

6 ounces Mexican chorizo

½ cup yellow onion, diced small

5-6 eggs

kosher salt, to taste

For serving:

pickled onions (recipe below)

refried beans topped with crumbled queso fresco (recipe below)

corn tortillas to serve

Render the chorizo in a sauté pan. Add the onions and cook until soft and translucent. Add the eggs and mix well with a rubber spatula, until cooked to your liking. Season to taste with salt.

Serve the chorizo and eggs topped with pickled onions alongside refried beans topped with queso fresco and tortillas so everyone can make their own tacos.

For the Pickled Onions:

1½ cups white vinegar

1½ cups water

1 tablespoon plus 1 teaspoon kosher salt

1 tablespoon granulated sugar

1 large red onion, julienned (sliced into thin strips)

5 black peppercorns

Combine vinegar, water, salt and sugar in a small pot. Bring to a boil. Place the onions and peppercorns in a heat proof bowl. Once the sugar and salt has dissolved, pour the hot liquid over the onions. Allow to cool to room temperature then transfer to a covered container and store in the refrigerator.