Featured Recipe: Chorizo and Eggs

By Marissa Soto

According to a study done by FoodService Director, more than half of college students miss homemade meals when they are away from their families at school. However, according to another study done by the U.S. Department of Agriculture, more than half of college students do not often cook meals. At The Master’s University, the sentiment is the same. With meal plans not covering a whole week’s worth of meals, TMU students need a cheap, affordable and homemade style meal.

Here’s a recipe for an authentic Mexican breakfast dish that would be enjoyable as a lunch or dinner meal, and it costs less than $10 to make (and is a taste of something other than caf chicken). With just six ingredients, this recipe is sure to be simple, but also impress your friends into thinking you learned this recipe on a mission trip last summer. 

Ingredients (four servings): 

•  12 pound pork longaniza chorizo (or 11 oz packaged pork chorizo)

• 1/2 cup chopped white onion

• 6 eggs

• 1 tsp garlic

• 1 tbsp vegetable oil

• salt to taste 


1. Heat oil in a large skillet on medium heat, add onions and cook until translucent.

2. Add chorizo and break up sausage to cook evenly. Stir frequently until cooked thoroughly. Drain any excess oil.

3. In a separate bowl, crack and mix the eggs. Add a dash of salt and garlic.

4. Add the egg mixture to chorizo and stir constantly. Cook until eggs are set.

5. Serve with tortillas, papas (fried potatoes) and bacon. 

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