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Eggs with Chorizo and Tomato
- 2 tablespoons lard or vegetable oil (see note above)
- 2 tablespoons finely chopped white onion
- 6 ounces (180 g) chorizos, skinned and roughly crumbled
- 6 ounces (180 g) tomato, unpeeled and finely chopped (about ¾ cup)
- 5 extra-large eggs, lightly beaten with salt
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 377kcal (19%)|
|Total Fat 31g (48%)|
|Saturated Fat 9g (46%)|
|Cholesterol 336mg (112%)|
|Total Carbohydrate 4g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|