Leisurely mornings are a luxury for my young widowed sister, who admirably manages kids, housekeeping, elderly parents and a career, running from one to the other throughout her whirlwind days. So when she finally decided to take that well-deserved break to visit with us, our mantra for the week would be relax, chill out (and, as previously posted, eat our way through Singapore).
Under a warm duvet in a cool, dark and quiet room, her internal clock quickly shifts to vacation mode. No crack-of-dawn carpool, no rushed presentations, frantic phone calls from Mother, or that long commute! Only the yap, yap, yapping of my hungry dogs wake my sister, as if to tell her that she gets breakfast too, if she comes and joins us in the kitchen.
As she makes her morning coffee, I prepare a family breakfast favorite, Spanish Omelet with Chorizo Bilbao.
Dice a quarter of a large onion, a small tomato, and one chorizo. Scramble two (or more) eggs, add salt and pepper to taste. In a pan, saute the onions and tomatoes in olive oil until onions are translucent and tomatoes have softened slightly. Add chorizo, saute for another minute. Add the eggs and fold into the onion-tomato-chorizo mix. Season to taste. Serve with rice or your favorite bun.