Chorizo and Eggs Recipe

INGREDIENTS
Olive oil or bacon fat
1/3 cup chopped onions (green, red, or yellow onions) optional
1/4 lb of Mexican chorizo sausage, removed from sausage casing
3 Tbsp raisins - soaked in hot water for 10 minutes and drained
5 to 6 eggs
Salt
Tortillas - optional
Cilantro - optional

1 Cook the onions: Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened.

2 Add the chorizo and raisins: Once softened, move the onions to the side of the pan and add clumps of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins.

Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.

If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.

3 Add the eggs: Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt.

Stir constantly until the eggs begin to set, but are still moist. Remove from heat.

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Baked Chicken Nuggets
2 boneless, skinless chicken breasts (about 1 pound total)
1 cup panko (Japanese breadcrumbs)
1/3 cup grated Parmesan
Coarse salt
1 tablespoon vegetable oil
1/2 cup all-purpose flour
3 large eggs, lightly beaten
Cooking spray
Honey Mustard or Spicy Ketchup, for serving (see Cook's Notes below)
Directions

1. Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
2. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
3. Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.
4. Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.