This easy and authentic chorizo and eggs recipe is a staple Mexican breakfast that’s ready in under 30 minutes! Rich and boldly seasoned chorizo is mixed with light and fluffy scrambled eggs and served with warm corn tortillas for a quick and satisfying meal.
Why I Love This Recipe
- It’s quick and easy! This recipe is full of flavor and comes together in less than 30 minutes. Great for a meal that requires minimal ingredients.
- It’s budget-friendly. This recipe uses eggs, chorizo, and a few staple vegetables like onion and tomato, all of which are relatively inexpensive!
- Enjoy it any time of day. Chorizo and eggs are perfect to eat for breakfast, lunch, and dinner! It’s savory, filling, and hearty, especially when served in tortillas for delicious breakfast tacos.
What Are Chorizo and Eggs?
Chorizo and eggs (or huevos con chorizo) is a popular Mexican dish known for its bold flavors and simple ingredients. It combines Mexican chorizo sausage, which is seasoned with various spices like paprika, chiles, and vinegar, giving it a distinct red color and smoky flavor, with scrambled eggs. The eggs are cooked until soft, creating a hearty and rich meal.
It’s typically served with creamy refried beans and warm corn tortillas, and is often served for breakfast, brunch, lunch, and dinner!
Mexican chorizo is sold fresh, uncooked, and usually in links. Traditionally, pork chorizo is used, but there are also beef and soy chorizo varieties. Learn more about Mexican chorizo.
Ingredients
- Chorizo: I used Mexican pork chorizo, but you can use beef or soy chorizo if you prefer.
- Eggs: I used 6 large eggs, but you can use more or less based on your preference.
- Vegetables: Tomatoes, onions, and garlic give this dish a little extra flavor.
- Garnishes and serving: I garnished this dish with queso fresco and chopped cilantro. Don’t forget to serve with warm corn tortillas!
What Chorizo To Use
There are many different kinds of Mexican chorizo. The most popular kind is pork chorizo, but beef and even soy chorizo are available. Some brands even offer different spice levels, from mild to spicy. Which kind you use is up to you and is a personal preference.
If you can’t find any near you, consider making your own homemade chorizo! It’s easy to make and a bit more customizable.
How to Make Chorizo and Eggs
Cook the vegetables. Pour some olive oil into a medium skillet and heat it over medium heat. Stir in the tomatoes and onions and cook for about 5 minutes until the onions become translucent and the tomatoes start to soften. Add in the garlic and cook for an additional 2 minutes until the garlic becomes fragrant.
Cook chorizo. Remove the chorizo from its casing and add it to the skillet. Break it up into small pieces and cook thoroughly for about 8-10 minutes.
Add eggs. In a separate bowl, whisk together the eggs and add salt and pepper to taste. Add eggs into the skillet and stir them into the chorizo mixture and let cook for about 30 seconds. Then continue gently stirring until the eggs are just cooked through.
Garnish and serve. Once the eggs are cooked through, take the skillet off the heat and give it a taste. Season with salt and black pepper as needed. Garnish with queso fresco and cilantro, and serve immediately.
Recipe Tips
- Drain excess grease. Chorizo can release a lot of grease as it cooks. If yours does, drain the excess grease from the skillet once it’s done cooking to prevent the dish from becoming too oily.
- Salt your dish after it’s finished cooking. Many store-bought chorizos are often very salty, so I recommend salting your dish right before serving.
- For richer scrambled eggs, whisk in a splash of milk or cream before cooking.
- Don’t overcook the eggs. Overcooked eggs can become rubbery, so it’s important to watch them closely and remove them from the heat as soon as they’re set to your desired consistency.
Serving Suggestions
Chorizo and eggs are delicious on their own, but they’re also great wrapped in a tortilla to make tacos, served over Mexican rice or arroz verde, alongside refried beans, or with a helping of Mexican potatoes.
If you want to add some heat, try serving it with your favorite hot sauce or salsa, like salsa verde or chile de arbol salsa.
Storing and Reheating
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days.
Reheat gently in a skillet over low heat to prevent the eggs from becoming rubbery.
More Breakfast Recipes
If you tried this Chorizo and Egg Recipe or any other recipe on Isabel Eats, don’t forget to 🌟 rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Chorizo and Eggs
Ingredients
- 1 tablespoon olive oil
- 1 Roma tomato, finely chopped
- ½ white onion, finely chopped
- 1 clove garlic, minced
- 9-12 ounces pork chorizo
- 6 large eggs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For serving
- Queso fresco or cotija cheese
- Chopped cilantro
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Stir in the tomatoes and onions and cook for 5 minutes until the onions are translucent and the tomatoes start to soften.
- Stir in the garlic and cook for an additional 1 minute until fragrant.
- Remove the chorizo from the casing and add it to the skillet. Using a wooden spoon or spatula, crumble it up into small pieces and saute for 8 minutes until fully cooked through. If the chorizo is extra fatty and lets out a lot of grease (it likely will), feel free to drain off any excess fat.
- In a separate bowl, whisk together the eggs. Pour them into the skillet and let them cook for about 30 seconds. Then, continue gently stirring until the eggs are just cooked through.
- Remove the pan from the heat, and season with salt and black pepper to taste. Garnish with queso fresco and cilantro, and serve immediately.
Nutrition Information
This post was originally published in June 2018 and has been updated with new photos and more helpful recipe tips.
Photography by Ashley McLaughlin.
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