Chorizo con Huevos

This is also known as Mexican sausage and eggs. Most commercial Chorizo , I fine to be way to greasy for me, so , I make my own. The Huevos (eggs) are most often scrambled. For breakfast, some bean or home fried potatoes go very good with this dish. As a dinner dish it most often comes with beans and rice and tortillas.

2 pounds ground pork butt
2 teaspoons coriander, ground
4 teaspoons ground red pepper flakes
1 tablespoon smoked paprika
2 tablespoons cinnamon, ground
2 teaspoons oregano, dried
1/4 teaspoon cumin, ground
2 cloves garlic, minced
salt

In a large mixing bowl, mix all ingredients. Make three 1/2 pound freezer bags and refrigerate or freeze. Heat a 12" dutch oven, ( a lid will work, but I do it in an oven) over 12 to 14 charcoals. Place remaining 1/2 pound bulk chorizo in oven. Cook until you see no more pink (or red) side chorizo to one side, In a medium mixing bowl, brake 8 eggs. add 1/4 cup water and salt. beat with a whisk, until a little frothy around edges. Pour in empty side of oven and scramble the eggs. When almost firm, mix chorizo and eggs together. Cook to the doneness you prefer. Serves 4