Recipe information
Yield
Makes 6 servings
Ingredients
1 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
2 tablespoons (1/4 stick) butter
2 5-inch-diameter corn tortillas, cut into 1/2-inch pieces
8 ounces pork chorizo sausage, casing removed
1/2 cup chopped red onion
12 large eggs, beaten to blend
1 cup grated white cheddar cheese
Sour cream
1 avocado, halved, pitted, peeled, sliced
Preparation
Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.
