I love eggs. In all forms, at all times. I'm happiest when things are a bit eggy. But in particular I love what Spaniards and Mexicans do with eggs.
I've got a new recipe book - Real Mexican Food - which is full of delicious, easy stuff. I was particularly attracted to huevos con chorizo - simple to make, uses ingredients I've got in the fridge and perfect for brunch. So, here goes:
Chop some chorizo into fairly thin slices, then again into semicircles. Fry it in a dry pan (no need for oil, I promise) for a couple of minutes. Once that lovely red oil starts oozing out, add a sliced shallot (or a quarter of a red onion, sliced finely).
Mix it around for a few minutes, then throw in four beaten eggs and scramble them constantly with a fork. I like scrambled eggs to be on the wet side, so about 3 minutes is long enough for me, but cook them for longer if you feel the need.
And that's it. Serve it on its own or with a warmed flour or corn tortilla and a dash of smoked chipotle sauce (the Wahaca one is nice). Or you can serve it with tomato salsa, refried beans, a bit of grated cheese over the top, guacamole, etc.
And remember: if it's got eggs in it, you can eat it before midday and call it brunch!