Brunch Favorite: Cheddar, "Chorizo", Curry, and Jalapeño Eggs.

Get in, loser. We're going cheffing.

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Chioma's brunch delight.

On a lazy morning when my mouth is in the mood to be filled with one all-encompassing, quick recipe, I always find my taste buds immediately feigning for my Cheddar, "Chorizo", Curry, and Jalapeño eggs. I still don't know what to call it exactly, so we'll run with the list of key ingredients.

It's bursting with the right amounts of spicy, savory, and sweet in a way that doesn't attempt to overpower each other—a peaceful marriage. More importantly, by the time I'm done with it, it doesn't feel like it needs much of a companion, and this comes live in the process of eating my Sunday brunch serving.

I was craving my favorite type of omelet one day and went grocery shopping with the intention of getting just the ingredients I needed for it. Somewhere along the line, I remembered that I'm Nigerian and there's definitely more to the recipe in my backpack.

Nigerians are not afraid of a busy egg. They operate within the understanding that eggs should only be eaten as a fully rounded delicacy—or not eaten at all—and they have never been more on target. In reality, they're the tasteless, unbaked offspring of chickens. In vegan form, they're also tasteless, but an offspring, instead, of human concoction. With this wisdom in mind, I experimented—and have continued to—and I'm at a place I'm very fulfilled by. Hence, my egg recipe is born. Get in my Porsche if you want a fun brunch.

Cheddar, Jalapeño, and Curry Eggs

For two servings, you will need the following:

• ~1 cup of egg substitute (or 3 large eggs + added egg whites)

• 1 jalapeño pepper

• ½ onion

• 1 tomato

• ½ cup of cheddar cheese (or Cheddar cheese substitute. I like Violife's Just Like Cheddar Shreds)

• ~4 spoonfuls of ground "chorizo", chorizo, or chorizo beans

• ½ teaspoon of curry

• 1 cube of chicken seasoning (or roughly ½ teaspoon. I use Knorr's Chicken Cubes)

• ⅙ teaspoon salt (essentially one small sprinkle of salt)

• ⅙ teaspoon black pepper or chili pepper (again essentially a sprinkle—I'm typically more generous here)

• ⅙ thyme (you know the deal. This is, however, very optional—even for me)

• ¼ cup of milk (I use hazelnut milk)

• Oil (I use canola oil here)

How To: A Very Step-by-Step List.

1. Wash your hands (and clean your produce—but we're not having that debate here. This is a composed community).

2. Dice onion, tomato, and jalapeño pepper in separate stacks. Set aside.

3. Lightly beat eggs. This is especially important if you're using the "eggs+egg whites" substitute.

4. Beat chicken seasoning, ¼ teaspoon of curry, ground pepper, salt, and thyme into your eggs until all content is mixed. At this point, your eggs will probably take on the hues of your spices.

5. Beat in your choice of milk (although I strongly recommend a nut milk substitute for its flavor. Otherwise, add a small sprinkle of nutmeg).

6. In a large skillet, heat a large drizzle of oil at medium-high temperature.

7. Test a small sprinkle of curry in your heated oil for a sizzle. If heated, add the remainder curry, evenly distributing it with a swivel of your skillet.

8. Stir in about a ¼ of diced onions, and sizzle for roughly half a minute (do not brown).

9. Stir in your choice of chorizo, and turn down the heat to medium. Cook, stirring occasionally, for ~1 minute.

10. Stir in tomatoes and jalapeños. Cook for another ~1 minute. Chorizo will start to take on a darker reddish-brown hue.

11. Stir in onions. Cook for ~1 minute, ensuring ingredients are all properly mixed and spread across the skillet.

12. Pour in egg mixture, ensuring you properly cover vegetables and chorizo across your skillet. Reduce heat to medium-low—more medium than low.

    1. I actually don't change the heat sometimes at this point for a crispier exterior on my eggs. If you have a similar preference, do the same.

13. Let sit for ~2 minutes, occasionally distributing egg mixture across the skillet as your eggs dry up.

    1. If you chose not to lower the heat in the last step, let sit for ~1.30 minutes.

14. Add the desired amount of cheddar. I am a servant of cheddar, so my desired amount leaves nothing to be desired.

15. Fold over your cheddar layered mixture in half.

Fold egg in half. Make sure your podcast does not distract you from doing it in time like mine did me.

16. Let sit for ~0.30 minutes, and flip onto the other side.

• Consistent heat supporters, let sit for a couple of seconds.

17. At this point, you may garnish with more cheddar (as I said, nothing to be desired). Do your garnishing while your eggs are still pipping hot.

18. Within seconds, your cheddar has probably begun melting. Let stand for 1 minute, then enjoy!

I like this recipe with a slightly crunchy exterior. I prefer to transition from that first crunch to a flavorful, savory burst, so I tend to move through the actual egg-frying step as hot and quickly as possible.

On the cusp of my almost forgetting to pause consumption for a photograph.

I'm also not an exact measurements cook. I've—surprisingly—been dabbling with cooking for a longish time (regardless of the fact that I despise it) so I tend to eyeball my ingredients and portions based on what the occasion is. As you might imagine, measuring out portions for a recipe was kind of a pain, but here we are.

I hope you enjoy it! Ask me any questions you may have. TTYL and TTFN.

Love, Martha.💋