Categories: Mexican
Ingredients
- A drizzle of olive oil
- 1/2 lb. fresh chorizo
- 1 1/2 cups flour
- 2 tbsp. sugar
- 2 tsp baking powder
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt
- 5 large eggs
- 2 cup whole milk
- 1 cup shredded sharp yellow cheddar
- 2 scallions, finely chopped
- 1 small jalapeno, seeded and finely chopped
- 2 tbsp. fresh cilantro, finely chopped
- Melted butter, to cook eggs and brush waffle iron
- Pepper
- About 1/2 cup honey
- Hot sauce
Directions
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Preheat a waffle iron to high.
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In a small skillet, heat a drizzle of oil over medium-high. Add the chorizo; cook, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Transfer to paper towels to drain.
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In a medium bowl, whisk the flour, sugar, baking powder, chili powder, cumin and 1/2 tsp salt.
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In a large bowl, whisk 1 egg and the milk. Whisk in the dry ingredients, then stir in the chorizo, cheese, scallions, jalapeno and cilantro.
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Brush the waffle iron with melted butter. Working in batches and using a 1/3 cup measure, scoop up the batter and add to the waffle iron. Cook the waffles until cooked through and crispy, 3-4 minutes per batch. (You should have 8 waffles total.)
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In a large skillet, heat a bit of the melted butter over medium. Crack in the remaining 4 eggs. Cook until the whites are set but the yolks are still running, about 3 minutes. Season with salt and pepper.
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In a small saucepan, heat the honey over medium until just warmed. Add hot sauce to taste.
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Serve 2 waffles on each plate. Drizzle with honey and top with the eggs. Pass hot sauce at the table.