Brooklyn-Oaxaca Chorizo "Revuelto" (Creamy Folded Eggs in Quick-Simmered Salsa)

Instructions

1. 1

   Let's get the bright finish ready first. In a small bowl, toss 1/4 cup red onion, thinly sliced with 1 whole lime, juiced and a pinch of salt. Massage it for a second and set it aside to turn pink while we cook.

   2 min

   Tip: Doing this first gives the onions time to lose their raw bite and soak up the acid.

2. 2

   Heat a dry skillet over medium-high heat. Add 8 oz Mexican chorizo, casings removed. Break it up with a wooden spoon until the bright red fat renders out. Toss in 1/2 cup white onion, finely chopped and 2 cloves garlic, minced. Sauté until the onions soften into the fat.

   5 min

   Tip: You do not need oil here; a good Mexican chorizo brings its own fat to the party.

3. 3

   Time to build the sauce logic. Stir in 1/2 cup canned crushed tomatoes and 1 tbsp chipotle in adobo, chopped. Bring it to a rapid bubble to cook out the tinny can flavor, then let it quick-simmer until it tightens into a thick, jammy paste. Taste it—then decide if it needs a pinch of salt. (You must salt the sauce before the eggs go in!)

   4 min

   Tip: Scrape the bottom of the pan as it simmers; the caramelized tomato edges hold all the flavor.

4. 4

   While the sauce simmers (about the time it takes someone to ask what's for breakfast), brush 4 thick slices sourdough or bodega bread with 1 tbsp olive oil and toast them in a separate pan or toaster oven until golden and sturdy.

   3 min

   Tip: Sturdy bread is crucial. We are making a wet, saucy egg, and we need a solid foundation.

5. 5

   In a bowl, briskly whisk 6 large eggs with 1/4 cup whole milk and a pinch of salt. Drop the skillet heat down to low. Pour the eggs directly over the chorizo-tomato base. Let it sit for 15 seconds, then use a spatula to gently push and fold the eggs from the edges into the center. We want wide, saucy ribbons, not tiny dry crumbles.

   3 min

   Tip: Drop the heat! If the pan is too hot, the eggs seize. We want a luxurious, soft-scrambled texture.

6. 6

   Turn off the heat while the eggs still look a tiny bit wet—they will finish cooking in the pan's residual heat. Swoosh the creamy revuelto generously over your toasted bread. Top with 1 ripe avocado, sliced, your bright pink pickled onions, and 2 tbsp fresh cilantro, chopped. Ándale, brunch is served.

   2 min

   Tip: Residual heat is your best friend or worst enemy. Get them out of the pan quickly.