I love Chorizo and eggs. Mmmmmm.....with some cheese and sour cream and a little taco sauce. It's what's for breakfast.

Decided to see how a low-fat version would work. So I subb'd Turkey for Pork. Yeah, I know. I will probably try a Beef chorizo next, with some grass-fed beef.

Anyway, this is SUPER easy to make...take all the ingredients, dump in a bowl, mix well, put in a Ziploc or other airtight container. Let sit for 2-3 days to really bring the flavor out. There are a metric boatload of recipes on the web, and this is the one I distilled, as it were, from a variety of them. Only a couple basic ingredient and, from there, you can go wild.

I've made this recipe about 4 or 5 times. Great thing is that you don't have to drain anything from the pan after cooking it...just dump in the eggs finish the dish!


2lb Ground Turkey
1/4 c red wine vinegar
2 TBSP chili powder
2 tsp crushed oregano
1 clove minced garlic
1 tsp salt
1 TBSP Paprika
1/2 tsp ground cumino