If you love Chorizo and Eggs, like I do, but wish the eggs and sausage stayed distinct, you’ve found the right recipe. And it’s ready to serve in just 25 minutes.
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I’ve learned a simple method that makes this Mexican version of Chorizo and Eggs better than most. It’s just a little patience to allow the chorizo and onion to brown before you add the eggs. This, and gentle stirring, allows the eggs to form pillowy, separate curds instead of a homogenous mass of scrambled eggs and meat.
Wrapped in warm tortillas with sliced avocado and a spoonful of salsa, this is the kind of breakfast that makes everyone excited to greet the day.
Table of Contents
Recipe at a Glance
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Skill Level: Easy
Ingredients for Chorizo and Eggs
- Eggs: Use large or extra-large eggs here.
- Mexican Chorizo Sausage: Look for raw Mexican chorizo, not Spanish chorizo, which is cured and cooked. Mexican pork chorizo is uncooked, soft, and heavily spiced with chiles. You can find it either as bulk sausage or in links (you’ll need to remove the casings).
- White Onion: I like white onion in this dish for its sharp, clean flavor that mellows as it cooks.
- Green Chiles: Canned green chiles are the convenient option. But you can also roast fresh green chiles until charred and tender, then peel and dice.
- Vegetable Oil: I use avocado oil, but any neutral oil with a high smoke point works well.
- Tortillas: Look for soft, pliable tortillas – either corn or flour. I prefer the ones from the refrigerated section over shelf-stable brands with added preservatives.
- Salsa: Choose your favorite style to serve alongside. Or make this easy Fire Roasted Salsa.
- Avocado: Choose an avocado that yields slightly to gentle pressure at the stem.
- Fresh Cilantro: Look for a bright green bunch of cilantro without wilted leaves. Store it in a glass jar in the refrigerator covered loosely with a plastic bag, with just the stems in a little water.
How to Make Chorizo and Eggs
Start by whisking together the eggs and water until well combined. (The water helps create steam as they cook, making the eggs fluffier.)
Heat your skillet and add the chorizo sausage, breaking it into smaller pieces as it cooks and begins to render its fat. Add the onion and cook until it softens and the chorizo develops some crispy edges.
Stir in the green chiles, then pour the beaten eggs evenly over the mixture. When they begin to set, stir gently with a wooden spoon, creating large, soft curds while incorporating the meat. Serve hot with your choice of toppings.
Pro Tips
- Season Lightly: Mexican chorizo already has lots of seasoning, so take care not to oversalt your eggs. You can always add a little more at the end if needed.
- Let the Chorizo Render: Don’t rush browning the chorizo. You want it to release its flavorful fat and deepen in color before you add the eggs.
- Drain fat if necessary: It’s good to have some of the flavorful, rendered fat from browning the chorizo, but you don’t want the dish to be greasy. If your chorizo is particularly fatty, feel free to drain off some of the fat before you add the eggs.
- Watch the Heat When You Add the Eggs: Keep the heat low enough when you add the eggs so they don’t cook too quickly and turn dry and rubbery.
- Don’t Over-Stir the Eggs: It’s easy to stir immediately and a lot when you add the eggs, but it’s better to let large, soft curds form slowly by stirring gently and occasionally. Constant stirring can make the eggs dense and overcooked.
- Use the Right Pan: A nonstick or well-seasoned skillet makes it easier to cook the eggs gently and prevent sticking.
Recipe Variations
- Make It Spicier: Add a diced fresh jalapeño with the onions for extra heat.
- Skip the Chiles: The green chiles are optional; the dish is still delicious without them.
- Switch the Onion: Red onion or scallions work well if you don’t have white onion.
- Add Some Cheese: Sometimes I add shredded cheese right at the end while the eggs are still hot.
- Turn It Into a Burrito: Make my Chorizo Breakfast Burritos instead.
- Serve It Differently: While tortillas are traditional, this is also great over rice or potatoes.
- Top It Off: A drizzle of Mexican crema, sour cream or a spoonful of guacamole adds a rich, cool contrast to the spicy chorizo. A sprinkle of diced tomato is nice too.
Storage and Reheating
Store leftover Chorizo and Eggs refrigerated in an airtight container for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, stirring occasionally until just heated through. If it seems dry, add a little butter while reheating. Warm tortillas separately in a dry skillet before serving.
More ways to love chorizo
Chorizo and Eggs
Video
Ingredients
For Serving (Optional)
- warm tortillas flour or corn
- chopped cilantro
- Fire Roasted Salsa or other salsa or hot sauce
- sliced avocado
Instructions
- In a medium bowl whisk eggs with 2 tablespoons water until well combined. Season with salt and pepper and set aside. (recipe note #1)
- Heat oil in a large nonstick skillet over medium heat until hot; add chorizo and brown, breaking it up with a wooden spoon, until fat starts to render, 2 to 3 minutes. Add onion; cook, stirring often, until chorizo is cooked through and onions soften and start to brown, 6 to 8 minutes more. Add diced green chiles and stir to combine.1/2 pound Mexican chorizo
- Reduce heat to medium-low and pour beaten eggs evenly over chorizo mixture. When the eggs begin to set, stir gently with a wooden spoon or rubber spatula, allowing them to form large, soft curds while gently incorporating the cooked meat. Continue to stir until eggs are just cooked through, but still shiny. Remove from heat. Serve hot with warm tortillas (optional) and desired toppings.
Notes
- Chorizo is heavily seasoned, so keep that in mind when seasoning the eggs with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
