Chorizo & Eggs

This morning, we scrounged up all the quarters we could find in the house and sauntered over to the farmer's market in truly glorious weather. The thermometer is poised around 70 degrees, the humidity is fairly low, the clouds are sparse, and the sun is out. Ithaca is slowly transitioning into summer and today was the first day I could accept the inevitable change with equanimity. Spring is a fantastic time to be alive in the finger lakes and summers can be tough in a 3rd floor apartment without central air, but I always forget about days like this when the ice has truly been thrown off the water but the weather hasn't yet committed to its interminable sauna. These are good days and even though I see the first fingers of summer heat sliding through the weather report, I'm happy to throw open the windows and invite them in.

Like I said, we armed ourselves with stacks of quarters before we left the house--we managed to collect about eight bucks worth, impressively enough--but we tried to make the most of them, passing all the way through the market and only finding ourselves a dollar lighter and two apple cider donuts richer. It was only when we reached the stand for The Piggery way down at the opposite end of the market that we knew we had to part with some coins. For around five bucks we picked up some beautiful chorizo and knew we'd found lunch. Another couple dollars for local organic eggs on the way out and we were set.
At home, we combined our market finds with some potatoes, onions, and tortillas from the fridge and a quick pico de gallo with fresh cilantro, tomato, jalapeno, and onion into a huevos con chorizo that was to die for. Afterwards, splayed out on the couch, our stomachs full as sausage casings and the lightly greasy remains on our plates, I would have sworn these were tastes only available in the west. Even after a year of keeping this blog--and the accompanying seriousness about food--I'm still constantly surpised by the new worlds home cooking has opened for us and the possibilities inherent in fresh local flavor.
I think there's no doubt that we're going to be customers of The Piggery during all the rest of our days in Ithaca if only to recreate this dish alone.
Huevos con Chorizo
(serves 2 outrageously large portions)

1.5 links of fresh chorizo from The Piggery (about 4-5 oz. total), removed from casings
1 potato
1 medium onion
3 large eggs

Dice the potato and onion finely and saute together in olive oil (or bacon grease if you really want to be decadent) until soft (about 8 minutes at medium heat). Turn up the heat to high for another minute until everything is really sizzling and carmelizing then reduce to medium again and add chorizo, breaking up into bits. Brown thoroughly (five minutes) then reduce heat to medium low. Crack in three eggs and mix into chorizo mixture. Cook until set (about 4 minutes) and remove from heat.

Serve in tortillas with fresh salsa and sour cream.