“A chicken that in addition to grain has access to pasture and a natural diet of grasses, forbs, and insects produces eggs that are higher in nutrients. Pastured eggs have been found to contain less fat, less cholesterol, twice as much vitamin E, 40-62% more vitamin A and up to four times as much omega-3 fatty acids compared to the standard values reported by the USDA for commercial eggs. Pastured eggs also typically contain higher levels of carotenoids such as lutein and zexanthin.
The other great thing about pastured eggs is the taste! As soon as you crack one open you can tell-that deeply colored yolk carries with it an enhanced nutritional value, and a better, richer flavor.” LocalHarvest
Pastured eggs, chorizo, fresh peppers, onions and cilantro wrapped up in an organic paprika/cayenne tortilla..
Dice Spanish chorizo, red bell and pickled jalapeno peppers, slice green onions. Sauté in pastured butter with a little Mexican oregano over medium-low heat until slightly softened, about 2 minutes.
Meanwhile, heat fresh tortillas on a dry comal or skillet.
Crack eggs directly into pan with vegetables- rather than sticking, they should float over the thinnest of layers of butter and fat rendered from the sausage.
Using a rubber spatula, fold the eggs onto themselves several times, allowing them to spread back out in between times until set, about 4 minutes.
Arrange mixture in the center of a tortilla (I’ve spread a little chili con queso on mine), fold the edges inward then roll up like a fat cigar. Pico de gallo makes a great side.
This post is part of Real Food Wednesdays