Huevo con Chorizo
Scrambled eggs with chorizo (spiced Mexican pork sausage) served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. You can have it on the table in under 30 minutes. Our salsa verde and restaurant salsa are perfect accompaniments.
How to Make
Start by gathering your ingredients: Mexican chorizo, eggs, tomato, white onion, and garlic.
First, remove the membrane from the chorizo. Discard the membrane.
Next, finely chop the onion, tomato, and garlic.
Preheat a large frying pan to medium-hot. Add the cooking oil and the onion to the frying pan and cook for 1 minute.
Add the tomato and garlic.
Stir and cook for 1 minute.
Crumble the chorizo into the frying pan with the onion, tomato, and garlic. Cook for about 5 minutes until most of the fat from the chorizo has cooked off.
Crack the eggs into a bowl and then beat with a fork for 30 seconds. Pour the beaten eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for about 30 seconds then stir with a spoon.
Stir the eggs occasionally until the eggs are just cooked through. Don’t let the eggs brown.
Serving
Serve with a stack of hot corn or flour tortillas, refried beans, and the salsa of your choice. If you are a fan of flour tortillas, try making the Coahuila style whole wheat tortillas.
Chorizo and Eggs Recipe
Ingredients
Eggs
- 8 eggs
- 12 ounces Mexican chorizo
- 1 small white onion
- 2 plum tomatoes
- 1 clove garlic
- 1 tbsp cooking oil
- Salt to taste
Garnishes
- 12 to 16 corn or flour tortillas
- 2 cups refried beans
- 12 to tortilla chips
- 1 cup of your favorite salsa
Instructions
Cooking
- Remove the membrane from the chorizo
- Finely chop the onion, tomato, and garlic
- Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
- Preheat a large frying pan to medium
- Add the cooking oil and the onion to the frying pan and cook for 1 minute
- Add the tomato and garlic, stir and cook for 1 minute
- Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
- Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
- Cook, stirring occasionally until the eggs are just cooked
- While the eggs are still cooking, heat the tortillas on your griddle or comal
Serving
- Divide the scrambled eggs and chorizo into 4 portions
- Serve with refried beans garnished with tortilla chips
- Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos
Notes
- Chorizo is a seasoned Mexican style pork sausage available in most supermarkets. It is spicy but not hot. Each brand has a different flavor. Try a few until you find your favorite.
- You can substitute Soyrizo, a soy protein-based chorizo if you want to reduce the fat in the dish.
- If there is too much fat remaining after cooking the chorizo for about 5 minutes you can drain the fat before adding the eggs.
- Mexican chorizo needs to be fully cooked before eating.
- You can top your eggs with cheese if you’d like. Ranchero cheese is a good choice.
Steve Rook says
Sounds delicious! I love me some Chorizo and eggs!!
John E says
This was DE-LISH-OUS! I’ve never cooked chorizo before but will definitely make this again. I used beef chorizo and added cilantro to the recipe. MMmmmm!
Tammi says
I love chorizo and eggs. The only kind of chorizo I can find is the one in the plastic tube (Cacique brand). I think the pork is the best flavor. I was taught to cook it about 20 years ago by a friend. I was shown a simpler recipe of just eggs, chorizo, and to mix in fried potatoes so that’s how I make it to this day.
Karla says
My mom taught me with the pork chorizo in the plastic casing as well(you just squeeze it out). My son LOVES potato and chorizo as well. Just cut the potatoes in to small cubes,. Fry them a bit with a little salt. In a separate pan, cook the chorizo, then add in the potatoes. Then there’s choriquezo, which is just chorizo and cheese. You cook the chorizo, then add in some shredded cheese(I use Monterrey Jack). It makes a great dip!
Kathy Alvarez says
This is the bomb!! I’ve been making my chorizo and eggs so boringly wrong for twenty years🙀OMG THIS IS PERFECT NEVER MIND DELICIOUS! Thank you so much! Mucho gracias Senior! My husband will now not cringe when I say I’m making chorizo and eggs! He loved these! And the best compliment an Anglo wife can get from her Mexican husband? “Those were great! Taste just like my Moms!”👍🏻💕❤️🙋
Rob says
Worked great with soy chorizo replacement. Just needed to add couple of table spoons butter when adding the chorizo to replace the natural oils.
Amazing flavor, thank you for this!
Val Reznik says
I make this recipe. The only difference here. is I fry up 2 shredded potatoes, with diced onions. I make sure they are cooked 3/4 done (i like crispy potatoes) then throw in my chorizo, i wait for that to get about 3/4 way done. Then I drain off the fat, and throw in my diced up tomato. When everything is cooked. The eggs get mixed in last.
Who knew the tile guy that did 3 months commercial work in the southwest. Turned the Sunday family breakfast into a gathering that eats this recipe I make. Lol, I’m the last guy anybody would think could chef a family breakfast.
I mean my side of the family, on Sunday mornings. Lol!!
Larry Wright says
I love this! I’ve used this recipe three times already and what’s awesomely cool ia the fact that I can vary the recipe depending on ingredients, taste and time and it still comes out awesome each time. Excellent recipe!!!
Larry says
I would have really loved to make this recipe but I can’t read it. The video you play without the ability to hide or minimize make it difficult to read.
Guess I won’t be using Mexicanfoodjournal.com as source for Mexican recipes.
Medhelpsis.Com says
Sprinkle a little chopped cilantro on top before serving. Serve with mini flour or corn tortillas warmed up.
Robert Graves says
So I just made basic pork chorizo and egg tacos, served with salsa and flour tortillas.
I used one tube of chorizo and four eggs. I think next time I’m going to use 2 eggs and a bit of potato for texture. (I also think the potato would absorb that chorizo flavor amazingly well.)
But now that I’m looking online I think I’m undercooking my chorizo a little… or my chorizo is just a lot fattier than normal. Not sure, but I will drain and pat, next time. Also intend to add the tomato and onion because I just don’t see how that could be a bad idea. haha
Paul McAlduff says
I’ve had this dish but it was quite spicy. I think it had one or more chili peppers in it. Would adding chili pepper make it not “authentic”?