Chorizo and Eggs

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.

Learn how to make chorizo eggs at home with this easy step by step guide.

Recipe Science

Cooking chorizo releases its fats and spices, infusing the dish with rich, smoky flavors while providing a flavorful base for the eggs.
The fat rendered from the chorizo helps cook the eggs evenly, preventing them from sticking and adding depth to the overall taste.
Scrambling the eggs with the chorizo allows the eggs to absorb the chorizo’s spices and oils, creating a cohesive and well-integrated dish.

Why It Works

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.

Ingredients You’ll Need

Ingredients needed to make this chorizo and eggs recipe.

Chorizo: Use Mexican chorizo with the casing removed. You can find it in the refrigerated aisle of the grocery store. It’s sold in packages in casing, plastic tubes, or blocks. Pork, beef, or soy chorizo is available.
Alliums: To enhance the dish’s earthy flavor and add fresh aromatics, add chopped white onion and minced garlic.
Eggs: I use large egg types 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.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

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: Try beef or soy chorizo instead of pork. For a more cured taste that doesn’t require cooking, chop up Spanish chorizo to mix with the eggs. I tried Chaurice in Louisiana, a 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: To garnish, add your favorite hot sauce, salsa, avocado, cilantro, sour cream, shredded cheese, or cotija cheese.

How to Make Chorizo and Eggs

Several eggs in a large mixing bowl with salt and pepper.

Step 1: 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, puffing up the protein matrix. 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.

Spoon stirring a nonstick pan with caramelized onions cooking.

Step 2: 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.

Metal spoon breaking apart a long log of chorizo into smaller pieces.

Step 3: 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.

Chorizo cooking in a large nontstick pan.

Saute, cooking until the meat reaches 160ºF (71ºC), about 5 minutes. The meat will start to form clumps in the pan as it heats up. Don’t drain the excess fat from the pan. The residual grease will help cook the eggs and prevent sticking.

Scrambled eggs being poured into a pan with chorizo.

Step 4: Scramble the Eggs

Once the chorizo is cooked, pour the egg 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.

Spatula being used to mix the eggs and chorizo together in a pan.

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.

Close up of chorizo and eggs garnished with freshly chopped cilantro.

Chorizo, eggs, potatoes, black beans and tortillas on a white plate.

Step 5: Garnish and Serve

Garnish the eggs with freshly chopped cilantro right before serving.

Frequently Asked Questions

What is chorizo?

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.

What type of chorizo is best for chorizo and eggs

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.

What can I use instead of chorizo to make the dish?

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 do you 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.