Sunset AUGUST 1999
Egg-chorizo filling. Chop 1/3 pound cooked or smoked chorizo or linguisa sausage. In a bowl, beat to blend with 2 tablespoons water and 1/4 teaspoon salt.
In a 10- to 12-inch nonstick frying pan over medium-high heat, stir chorizo until lightly browned, 3 to 4 minutes.
Add egg mixture.
As mixture sets, use a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom.
Cook until eggs are softly set, about 2 minutes. Add salt and pepper to taste.
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