Chorizo and Eggs
Spicy, savory Mexican chorizo crumbled and scrambled with fluffy eggs. This classic Tex-Mex breakfast is packed with flavor and comes together in under 20 minutes, perfect for a hearty start to your day.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Chorizo
- b.Place a large non-stick skillet over medium-high heat. Once hot, add the chorizo.
- c.Use a wooden spoon or spatula to break the chorizo into small crumbles as it cooks.
- d.Cook for 5-7 minutes, stirring occasionally, until the chorizo is browned, fully cooked, and has rendered its fat.
- 2
Step 2
- a.Sauté Aromatics
- b.Carefully tilt the skillet and drain off the excess rendered fat, leaving about 1 tablespoon in the pan for flavor.
- c.Reduce the heat to medium. Add the finely diced onion to the skillet and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3
Step 3
- a.Prepare and Add Eggs
- b.While the onions cook, crack the eggs into a medium bowl. Add the salt and black pepper.
- c.Whisk the eggs just until the yolks and whites are combined. Do not over-whisk.
- d.Pour the whisked egg mixture into the skillet with the chorizo and onions.
- 4
Step 4
- a.Scramble and Finish
- b.Let the eggs sit for about 30 seconds until the edges begin to set. Then, using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked egg to flow to the outside.
- c.Continue this gentle pushing and folding motion for 3-5 minutes until the eggs are cooked to your desired doneness. For soft curds, use lower heat and stir less; for firmer eggs, use slightly higher heat and stir more.
- d.If using cheese, sprinkle it over the eggs during the last minute of cooking and fold it in until just melted.
- e.Remove the skillet from the heat, garnish with fresh cilantro, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Mexican chorizo (raw ground sausage), not Spanish chorizo (cured sausage). They are not interchangeable in this recipe.
- 2Don't drain all the chorizo fat! That reddish, spiced fat is packed with flavor and is key to flavoring the onions and eggs.
- 3For the creamiest eggs, cook them over medium-low heat and remove them from the skillet just before they look fully done, as they will continue to cook from residual heat.
- 4A non-stick skillet is highly recommended for this dish to prevent the eggs from sticking and to make cleanup much easier.
- 5Serve inside warm corn or flour tortillas to create delicious breakfast tacos. Top with avocado, salsa, cotija cheese, or a dollop of sour cream.
Adapt it for your goals.
Add Vegetables
Sauté 1/2 cup of diced bell peppers (any color) and/or 1 diced jalapeño along with the onion for extra flavor, texture, and nutrients.
Chorizo con Papas y HuevoChorizo con Papas y Huevo
For a more filling dish, add 1 cup of finely diced, pre-cooked potatoes to the skillet with the chorizo. Let them crisp up for a few minutes before adding the onion and proceeding with the recipe.
Vegetarian VersionVegetarian Version
Substitute the pork chorizo with an equal amount of plant-based soy chorizo (soyrizo). The cooking process remains the same, though you may need to add a little oil as soyrizo is often less fatty.
Why this is on our healthy list.
High in Protein
Eggs and pork chorizo provide a significant amount of high-quality protein, which is essential for muscle repair, satiety, and maintaining steady energy levels.
Rich in B Vitamins
Eggs are an excellent source of B vitamins, particularly B12 and riboflavin, which are crucial for converting food into energy and supporting brain function.
Source of Selenium
Both eggs and pork are good sources of selenium, a powerful antioxidant mineral that helps protect cells from damage and supports a healthy immune system and thyroid function.
Frequently asked questions
It can be part of a balanced diet in moderation. While it's high in protein, it's also typically high in saturated fat and sodium from the chorizo. To make it healthier, choose a leaner chorizo, drain off more fat, and serve with whole-grain tortillas and fresh toppings like avocado and salsa.