Are you a fan of spicy and flavorful breakfasts? Then you must try my recipe for homemade chorizo and eggs! Get ready to impress your taste buds with the perfect spice level and a burst of flavor in every bite.
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This savory chorizo and eggs recipe is one of my favorite super easy meals to whip up in the morning. Sauteeing Mexican chorizo adds bold spices and a vibrant red hue. The pork cooks quickly on the stovetop with fresh onions and garlic.
To add extra protein to the dish, cook some scrambled eggs. This is added directly to the pork, infusing the delicious spices into the fluffy curds. Serve with warm tortillas to make breakfast tacos! It’s a hearty Mexican breakfast that’s quick to prepare even on busy weekdays or for weekend brunch.
- Chorizo: Use Mexican chorizo with the casing removed. You find the product in the refrigerated aisle of the grocery store. It’s sold in packages in casing, in plastic tubes, or as blocks. Pork, beef, or soy chorizo is available.
- Alliums: To enhance the earthy flavor of the dish and add some fresh aromatics, add chopped white onion and minced garlic.
- Eggs: I use large eggs to make the scrambled eggs. If using different sizes, check out my egg substitution chart for adjusting the amounts needed. For example, substitute 9 medium eggs or 7 extra large eggs.
Prepare the eggs
I use my recipe for scrambled eggs to create fluffy curds. I add 1 teaspoon of water per egg. When cooked, the moisture creates extra steam, so the protein matrix puffs up. Don’t worry; this amount won’t dilute the taste of the eggs. For extra richness, add milk instead of water.
You can skip this ingredient, but the eggs will be denser. Whisk eight large eggs with some water, salt, and pepper. It’s good to have this ready so the cooking process is fast once the chorizo is done cooking.
Cook the aromatics
Freshly diced white onions and minced garlic add a pleasant aroma and texture contrast to the dish. Cook them in olive oil until the sulfurous notes are mellowed out and the onions are crisp-tender. If you want to add other vegetables like bell peppers or tomatoes, cook them during this step.
Cook the chorizo
Heat a nonstick or cast iron frying pan over medium heat. Add the sausage with the casing removed directly to the onion mixture. Use a spoon to break it up into smaller pieces. Saute, cooking until the meat reaches 160ºF (71ºC). This takes about 5 minutes.
The meat will start to form clumps in the pan as it heats up. I don’t drain the excess fat from the pan. The residual grease will help to cook the eggs and prevent sticking.
How to make chorizo and eggs
Once the chorizo is cooked, it’s time to add the eggs! Pour the mixture into the pan, then let it sit for about 45 seconds. This will give the eggs along the edges an opportunity to set, creating curds. I use a figure-eight motion, stirring toward the center.
Stir gently until the eggs are no longer runny but not dry. You want them just to set. Garnish the eggs with freshly chopped cilantro right before serving.
Chorizo and eggs will become one of your go-to breakfast recipes! Here are other ways to vary the flavor of the dish:
- Vegetables: To add texture, flavor, and nutrition to the dish, saute some diced red or green bell peppers, sliced mushrooms, zucchini, and corn, or even add some canned beans for extra fiber.
- Chorizo Varieties: Besides pork, try beef or soy chorizo. For a more cured taste that doesn’t require cooking, chop up Spanish chorizo to mix with the eggs. I tried chaurice in Louisiana, which is a fresh spicy sausage that is also delicious!
- Spices: To make it spicier, add fresh jalapeno or serrano peppers, chipotle, chili powder, or cayenne. Add cumin, coriander, garlic, or onion powder for earthiness.
- Toppings: Add your favorite hot sauce, salsa, avocado, cilantro, sour cream, shredded cheese, or cotija cheese to garnish.
- Homemade flour tortillas, corn tortillas, or cassava tortillas.
- Refried beans or black beans.
- Top with pico de Gallo, sour cream, or guacamole.
- Mexican rice or crispy home fries.
- Enjoy with a creamy glass of horchata!
Frequently asked questions
Traditionally it’s a ground pork sausage that is often fermented, raw, or cured, which requires no cooking. Depending on the style, like Spanish, Portuguese, Cajan and Creole, or Mexican, it can be strongly seasoned with seasonings like paprika, chilies, vinegar, wine, and herbs that give it its red or green color.
Mexican chorizo is raw and spiced meat. It looks like a sausage and can be broken down and cooked into smaller pieces. This mixes well with scrambled eggs. Cured chorizo can be used if chopped up.
If you can’t find chorizo at the market, use ground pork, ground beef, or sausage. Saute and use taco seasoning to flavor the meat, then add the eggs.
How to know when chorizo is fully cooked
Mexican chorizo is mixed with vibrant red seasonings, making it tricky to tell when it’s fully cooked. Cook it similarly to other types of sausage or ground meat. Look for the raw pork to turn bright red to X. The temperature of the meat should reach at least 160ºF (71ºC) to prevent any food-borne illness.
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Chorizo and Eggs
- Prepare the Eggs – In a medium bowl, whisk together the eggs, water (if using), salt, and pepper. Set aside.
- Cook the Aromatics – In a 10-inch nonstick or cast iron skillet, heat the olive oil over medium heat. Add the onions and saute until crisp-tender, about 2 minutes. Add the garlic and saute until fragrant, 30 seconds.
- Cook the Chorizo – Add the chorizo to the pan, breaking apart into smaller pieces. Stir a cook until the meat is lightly browned, about 5 minutes. Spread into an even layer.
- Scramble the Eggs – Pour the egg mixture into the pan. Let the eggs sit until they just begin to set on the edges of the pan, about 30 to 45 seconds. Stir to create curds, cooking until the eggs are fully cooked, about 3 to 4 minutes.
- To Serve – Garnish with chopped cilantro. Serve with your favorite toppings, side dishes, and tortillas if desired.
- Using Spanish Chorizo: Chop into smaller pieces or ¼ inch dice. Heat 2 tablespoons of olive oil over medium heat. Add the meat, stir, and cook until browned about 5 minutes.
- Storing: Cover and refrigerate for up to 5 days.
- Reheating: Cover and cook on high setting in the microwave in 15-second increments until hot.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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