southwestern-breakfast-scramble-104327.json

{
    "directions": [
        "Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; saut\u00e9 until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and saut\u00e9 until cooked through, about 12 minutes. Add onion; saut\u00e9 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture."
    ],
    "ingredients": [
        "1 cup purchased tomatillo salsa",
        "1/2 cup chopped fresh cilantro",
        "2 tablespoons (1/4 stick) butter",
        "2 5-inch-diameter corn tortillas, cut into 1/2-inch pieces",
        "8 ounces pork chorizo sausage, casing removed",
        "1/2 cup chopped red onion",
        "12 large eggs, beaten to blend",
        "1 cup grated white cheddar cheese",
        "Sour cream",
        "1 avocado, halved, pitted, peeled, sliced"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Breakfast",
        "Brunch",
        "Saut\u00e9",
        "Cheddar",
        "Sausage",
        "Avocado",
        "Tomatillo",
        "Tortillas"
    ],
    "title": "Southwestern Breakfast Scramble",
    "url": "http://www.epicurious.com/recipes/food/views/southwestern-breakfast-scramble-104327"
}