Mexican Breakfast Pasta

Ingredients

• 200 g egg noodles
• 2 large eggs
• 100 g chorizo
• 120 g diced tomatoes (canned, drained)
• 2 tbsp salsa verde
• 1 tbsp olive oil
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Cook the egg noodles in salted boiling water according to package directions (about 8 minutes); drain and set aside.

2. 2

   While the noodles cook, heat olive oil in a large skillet over medium heat, add the chorizo and crumble it, cooking until browned (3‑4 minutes).

3. 3

   Add the diced tomatoes to the skillet and stir for 1 minute, then push the mixture to the side.

4. 4

   Whisk the eggs in a bowl, pour them into the empty side of the skillet, and scramble until just set, then combine with the chorizo‑tomato mixture.

5. 5

   Add the cooked noodles to the skillet, toss everything together, and drizzle with salsa verde. Season with salt and pepper, then serve immediately.