Perico Andino

 (Andean egg-and-sausage scramble) 

Just by adding juicy pieces of spicy chorizo, you can take scrambled eggs to new heights.

INGREDIENTS

1 1/2- to 2-ounce piece chorizo, or spicy sausage of choice

3 tablespoons vegetable or olive oil

1/3 cup chopped red bell pepper

1/4 cup finely chopped onion

1 medium-size ripe tomato, coarsely chopped

Salt

4 eggs, beaten

PREPARATION

Cut the chorizo or sausage in half lengthwise, and then cut across into 1/4-inch-thick slices. Heat the oil in a large skillet and add the chorizo, bell pepper, and onion; sauté over medium heat for 1 minute. Incorporate the chopped tomato and sauté for another minute. Add salt to the beaten eggs and pour into the skillet. Cook while stirring for several seconds, until the eggs are cooked. Makes 2 servings.