Chorizo and Eggs

There’s nothing wrong with basic scrambled eggs, but I fell for Chorizo and Eggs the first time I tried it. A staple in Mexican and Tex-Mex cooking, this dish combines spiced chorizo, tender eggs, and just the right amount of heat. I’ve learned that giving the eggs space to form large, soft curds instead of stirring constantly keeps them tender and distinct, not just a mass of scrambled eggs with meat mixed in.

The key is patience. Let the chorizo render its flavorful fat and brown with the onions before adding the eggs. When you pour them in, gentle stirring creates pillowy curds that stay separate and silky. Wrapped in warm tortillas with sliced avocado and a spoonful of salsa, this is the kind of breakfast that makes any morning better.

Ingredients for Chorizo and Eggs

• Eggs: Large eggs work best here. Let them come to room temperature for more even cooking if you have time.
• 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). It should be bright red and feel firm, not mushy.
• White Onion: I like white onion here for its sharp, clean flavor that mellows as it cooks.
• Green Chiles: Canned are convenient, but you can also roast fresh green chiles until charred and tender.
• 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.
• Salsa: Choose your favorite style to serve alongside.
• Avocado: Choose one that yield slightly to gentle pressure for perfect ripeness.
• Fresh Cilantro: Look for bright green bunches without wilted leaves.

Recipe Options

• 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 in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, stirring occasionally until heated through. If the mixture seems dry, add a small splash of water or a little butter while reheating. Warm tortillas separately in a dry skillet before serving.

Chorizo and Eggs might be a simple dish, but it’s the little details that make all the difference. Letting the chorizo fully render, cooking the onions until they soften, and stirring the eggs just enough to form tender curds makes every bite rich, savory, and just a little smoky. I love how easy it is to pull together, whether I’m tucking it into warm tortillas for breakfast tacos or serving it with roasted potatoes for dinner. However you enjoy it, I think you’ll agree that it’s worth that little extra attention.

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.