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1
Brown the Chorizo
6 Mins
Medium-high heat, about 190°C (375°F)
Heat the 10g of oil in a large frying pan over medium-high heat. Add the 300g of chorizo and cook for about 5 minutes, breaking it into small crumbles with a wooden spoon, until browned and cooked through and its red fat has rendered into the pan.
Break the chorizo small as it cooks — big lumps stay raw inside while the edges burn.
Done when: Chorizo browned and crumbly; red fat pooling in the pan.
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2
Soften the Onion and Tomato
3 Mins
Medium heat, about 175°C (350°F)
Lower the heat to medium and add the 100g of diced onion and the 150g of diced tomato to the chorizo. Cook for about 3 minutes, stirring, until the onion is soft and the tomato has broken down into the fat.
The tomato's juice deglazes the pan and lifts the browned bits off the bottom — that is where the flavour is.
Done when: Onion soft and translucent; tomato softened into the fat.
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3
Pour in the Eggs and Let Them Set
2 Mins
Medium-low heat, about 150°C (300°F)
Lower the heat to medium-low and pour in the beaten eggs. Season with the 2g of salt. Leave the eggs alone for about 1 minute, until the edges just begin to set.
Do not stir yet — letting the eggs set for a minute gives soft curds instead of dry crumbs.
Done when: Edges set; centre still runny.
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4
Scramble Gently Until Just Set
3 Mins
Medium-low heat, about 150°C (300°F)
Stir the eggs gently with a wooden spoon, lifting and folding the curds from the edges into the centre, for about 2–3 minutes, until the eggs are just set and still glossy. Take the pan off the heat while the eggs are still slightly wet — they keep cooking in the hot pan.
Take the eggs off the heat while they still look a little wet — by the time they reach the plate they will be perfect, and a minute longer in the pan makes them dry and rubbery.
Done when: Eggs in soft, glossy curds, mixed through the chorizo.
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5
Plate with Beans, Cheese and Tortillas
1 Min
Serve hot, about 60°C (140°F)
Spoon the eggs onto plates. Add the warm refried beans beside them, scatter the 60g of crumbled queso fresco over the beans and eggs, and sprinkle the 10g of chopped cilantro over the top. Serve at once with the warm corn tortillas.
Serve immediately — scrambled eggs wait for no one, and the tortillas cool fast.
Done when: Eggs steaming, beans warm, cheese crumbled over the top.
auto_awesome Finishing Touches & Plating
Spoon the glossy scrambled eggs onto plates with warm refried beans, scatter queso fresco and cilantro over the top, and set the warm tortillas alongside.
El Salvador
1h 15m
