Credit: Photography by Joseph De Leo

Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Preheat a waffle iron to high.

  • 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.

  • In a medium bowl, whisk the flour, sugar, baking powder, chili powder, cumin and 1/2 tsp. salt.

  • In a large bowl, whisk 1 egg and the milk. Whisk in the dry ingredients, then stir in the chorizo, cheese, scallions, jalapeño and cilantro.

  • Brush the waffle iron with melted butter. Working in batches and using a 1/4- to 1/3-cup measure, scoop up the batter and add to the waffle iron. Cook the waffles until cooked through and crispy, 3 to 4 minutes per batch. (You should have 8 waffles total.)

  • 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 runny, about 3 minutes. Season with salt and pepper.

  • In a small saucepan, heat the honey over medium until just warmed. Add hot sauce to taste.

  • Serve 2 waffles on each plate. Drizzle the waffles with hot honey and top with the eggs. Pass hot sauce at the table.