chorizo and egg recipe

Written ByJenny Smyth Posted on
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The Best chorizo and egg recipe

I’ve always been a fan of simple yet flavorful recipes, and this chorizo and egg recipe is one of my absolute favorites. It’s a dish that originated in Spain, where chorizo is a staple ingredient, and it’s incredibly easy to make.

The key to this recipe is the type of chorizo you use – I prefer the smoked variety for its rich, savory flavor. When cooked with eggs, it creates a deliciously complex taste experience that’s perfect for any occasion.

My family loves it when we have guests over, as it’s an easy yet impressive dish to serve. Plus, it’s packed with protein and vitamins from the eggs and chorizo, making it a great option for a quick breakfast or brunch.

One of the best things about this recipe is how versatile it is – you can serve it with toast, hash browns, or even on its own as a main course. I’ve made it countless times and never get tired of it!

I’ve also experimented with different types of cheese and spices to give it an extra kick. My kids love helping me in the kitchen, and this recipe is one of their favorites too – they get to crack the eggs and watch the sizzling chorizo come together.

It’s truly a recipe that brings everyone together.

Chorizo and Egg Skillet

4.9 from 1229 votes

A hearty one-pan breakfast featuring spicy chorizo sausage and creamy scrambled eggs. This dish is quick to prepare and perfect for serving with warm tortillas or crusty toast.

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

🥘Ingredients

For the Skillet

12 oz fresh chorizo sausage, casings removed
8 large eggs
2 tbsp milk
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Heat a large skillet over medium heat and add the chorizo.
2Cook for 5 to 7 minutes, breaking it into small pieces with a spatula, until browned and fully cooked through.
3While the chorizo cooks, crack the eggs into a mixing bowl and add the milk, salt, and pepper.
4Whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy.
5Once the chorizo is browned, use a slotted spoon to transfer it to a plate, leaving about 1 tablespoon of rendered fat in the skillet.
6If needed, add the olive oil to the skillet and heat over medium-low.
7Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds.
8Then gently stir with a spatula, pushing the eggs from the edges toward the center, for 2 to 3 minutes until they are soft and creamy but no longer runny.
9Return the cooked chorizo to the skillet and fold it into the eggs gently.
10Cook for another minute to warm the chorizo through, then remove from heat and sprinkle with fresh cilantro before serving.

🔧Equipment

Large skillet
Mixing bowl
Whisk
Spatula
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 380mg🧂Sodium: 980mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 24g

📝Notes

Tips: For extra heat, add a pinch of smoked paprika or a diced jalapeño to the eggs. Serve with warm corn tortillas and avocado slices for a complete meal. If using cured chorizo, reduce the salt in the eggs since the sausage is already salty.

Watch Video Of How Chorizo and Egg Skillet Works

This chorizo and egg recipe is one I always come back to because it is simple, tasty, and works for any meal of the day. I love that I can make it for a quick breakfast or dress it up for a family brunch.

It is a reliable dish that everyone enjoys, and it always brings people to the table. For storage, let any leftovers cool completely and keep them in an airtight container in the fridge for up to three days.

To reheat, warm it in a skillet over low heat with a splash of water to keep the eggs soft. You can serve it again with fresh tortillas or on top of toast, and it tastes just as good the second time around.

This recipe is a keeper, and I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Chorizo and Egg Skillet

Q: What type of chorizo should I use?

A: For this recipe, I recommend using a smoked chorizo for its rich flavor and spicy kick. If you can’t find smoked chorizo, regular Spanish chorizo will also work well.

Q: Can I substitute other types of sausage?

A: While chorizo is the star of this recipe, you can experiment with other types of sausage like pepperoni or Italian sausage if you prefer.

Q: How do I cook the eggs?

A: To make scrambled eggs, beat them lightly in a bowl before adding them to the pan with the chorizo. Cook until they’re set but still moist – don’t overcook them!

Q: Can I add any additional ingredients?

A: Feel free to add some diced onions or bell peppers if you like extra flavor! You can also sprinkle some chopped fresh cilantro on top for a pop of color.

Q: Is this recipe suitable for vegetarians?

A: Unfortunately not – chorizo contains meat and is not vegetarian-friendly.

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