chorizo and eggs recipe

Written ByJenny Smyth Posted on
chorizo and eggs recipe
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The Best chorizo and eggs recipe

I’ve been making chorizo and eggs for my family for years, and it’s always a hit. The dish originated in Spain, where chorizo is a staple ingredient.

It’s a simple recipe that’s perfect for a quick breakfast or brunch. I love the combination of the spicy chorizo, the richness of the eggs, and the freshness of the herbs.

My kids adore it, and it’s a great way to get them to eat their veggies. The best part is that it’s incredibly easy to make – just cook some sliced chorizo in a pan, crack in some eggs, and serve with some crusty bread on the side.

I like to add some chopped fresh parsley or cilantro on top for extra flavor. This recipe is a staple in our household, and I’m sure it will be in yours too.

I’ve even made it for our family gatherings, and everyone always raves about it. The key to this recipe is using high-quality ingredients – look for Spanish chorizo or a good Mexican alternative.

Don’t be afraid to experiment with different types of meat or add your own favorite spices. This recipe is all about simplicity and letting the ingredients shine through.

Chorizo and Eggs

Chorizo and Eggs

4.7 from 1956 votes

A hearty and flavorful breakfast dish combining spicy Mexican chorizo with scrambled eggs. This quick skillet meal is perfect for starting your day with a protein-packed punch.

Prep Time5 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

1 lb fresh Mexican chorizo, casings removed
8 large eggs
2 tablespoons unsalted butter or vegetable oil
1/4 cup milk or water
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup chopped fresh cilantro for garnish
Optional: 4 warm flour or corn tortillas for serving

👨‍🍳Directions

1Place a large non-stick skillet over medium-high heat.
2Add the chorizo and cook, breaking it apart with a spatula, until it is browned and cooked through, about 5 to 7 minutes.
3The chorizo should be crumbly and release its red oil.
4While the chorizo cooks, crack the eggs into a medium bowl.
5Add the milk, salt, and pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy, about 30 seconds.
6Reduce the heat to medium-low.
7Add the butter to the skillet with the cooked chorizo and let it melt.
8Pour the egg mixture over the chorizo and let it set for about 30 seconds without stirring.
9Using a spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked eggs to flow to the edges.
10Continue this motion until the eggs are mostly set but still soft and creamy, about 2 to 3 minutes.
11Do not overcook; the eggs should be moist and fluffy.
12Remove the skillet from the heat immediately.
13Garnish with chopped cilantro if desired and serve hot with warm tortillas on the side.

🔧Equipment

Large non-stick skillet
Medium mixing bowl
Whisk or fork
Spatula
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 385mg🧂Sodium: 980mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 24g

📝Notes

For a milder flavor, use sweet or semi-cured chorizo. To reduce fat, drain excess oil from the chorizo after cooking before adding the eggs. Serve with refried beans, avocado slices, or hot sauce for extra flavor.

Watch Video Of How Chorizo and Eggs Works

This chorizo and eggs recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast or want to impress your guests at a dinner party. It’s easy to make ahead of time and can be reheated when you’re ready to serve.

Try adding some diced veggies or herbs on top for an extra burst of flavor. My family loves this recipe so much that we’ve even started making it on Sundays after church – it’s become our new Sunday morning tradition.

❓ Frequently Asked Questions About Chorizo and Eggs

Q: What type of chorizo should I use?

In this recipe, we recommend using Spanish chorizo or a good Mexican alternative. You can also use Italian sausage or any other type of cured meat you like.

Q: Can I make this recipe in advance?

No, we don’t recommend making this recipe ahead of time. The eggs will become overcooked and rubbery if left out for too long.

Q: How do I store leftover chorizo?

You can store leftover chorizo in an airtight container in the fridge for up to 3 days. Just reheat it before using.

Q: Can I add vegetables to this recipe?

Of course! Chopped bell peppers, onions, mushrooms – whatever you like.

Q: Is this recipe gluten-free?

Yes, as long as you use gluten-free bread or tortillas.

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