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    You are here: Home / Eggs / Chorizo and Eggs

    Chorizo and Eggs

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    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.

    Scrambled Eggs and Mexican Chorizo

    How to Make

    Start by gathering your ingredients: Mexican chorizo, eggs, tomato, white onion, and garlic.

    Ingredients to Make Scrambled Eggs and Chorizo

    First, remove the membrane from the chorizo. Discard the membrane.

    Removing Membrane from Chorizo

    Next, finely chop the onion, tomato, and garlic.

    Prepped Ingredients Scrambled Eggs and Chorizo

    Preheat a large frying pan to medium-hot. Add the cooking oil and the onion to the frying pan and cook for 1 minute.

    Sauteeing Onions

    Add the tomato and garlic.

    Sauteeing Onions Tomatoes Garlic

    Stir and cook for 1 minute.

    Cooking Onions Tomatoes Garlic

    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.

    Cooking Chorizo with Tomato and Onion

    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.

    Cooking Eggs with Chorizo

    Stir the eggs occasionally until the eggs are just cooked through. Don’t let the eggs brown.

    Scrambling Eggs with Chorizo

    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 Eggs Refried Beans
    Chorizo Scrambled Eggs Refried Beans
    Print Pin
    3.92 from 35 votes

    Chorizo and Eggs Recipe

    Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. It's really easy to prepare and you can have it on the table in under 30 minutes. We love it as a start to our Saturday or Sunday morning.
    Course Breakfast
    Cuisine Mexican
    Keyword Chorizo and Eggs Recipe, How to Make Chorizo and Eggs
    Prep Time 10 minutes minutes
    Cook Time 12 minutes minutes
    Total Time 22 minutes minutes
    Servings 4 servings
    Calories 796kcal
    Author Douglas Cullen

    Ingredients

    Eggs

    • 8 eggs
    • 12 ounces Mexican chorizo
    • 1 small white onion
    • 2 plum tomatoes
    • 1 clove garlic
    • 1 tablespoon 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
    • Try the
      salsa verde or restaurant salsa

    Notes

    Ingredients
    • 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.
    Cooking
    • 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.
    Serving
    • You can top your eggs with cheese if you’d like. Ranchero cheese is a good choice.

    Nutrition

    Serving: 2eggs | Calories: 796kcal | Carbohydrates: 106g | Protein: 45g | Fat: 34g | Sodium: 956mg | Sugar: 7g

    More Mexican Breakfast Recipes

    • Traditional Huevos Rancheros
    • Scrambled Eggs “a la Mexicana“
    • Spanish Omelette
    • Chilaquiles Verdes with Chicken
    • Migas
    • Breakfast Tacos

    More Eggs

    • Machaca con Huevo Breakfast
      Machaca con Huevo
    • Authentic Spanish Omelette and Green Salad
      Spanish Omelette
    • Scrambled Egg Torta with Salsa Verde
      Scrambled Egg Torta with Salsa Verde
    • Chorizo and Egg Breafast Burrito Recipe
      Chorizo and Egg Breakfast Burrito

    Reader Interactions

    Comments

    1. Marrianne Dunayer says

      February 10, 2021 at 1:10 pm

      We love Mexican food and like to cook. I’m Italian and hubby is Jewish. This recipe is the bomb. Simple and great tasting. I serve neans on tortillas and chorizo mix on top and sometimes I fry eggs sunny side and place on top. Yum.

      Reply
    2. Laurie Rasor says

      September 16, 2021 at 2:17 pm

      5 stars
      Have A Good Day

      Reply
    3. Patrick Redson and crew. says

      February 07, 2023 at 4:17 am

      Sorry, leaving your site. Having succumbed to commercializing you no longer qualify as worthy of our attention. If you can’t afford the site or find other ways of making it pay, we are no longer interested. Good bye.

      Reply
      • Jeff says

        July 09, 2023 at 12:01 am

        What an ignorant and privileged comment.

        Reply
    4. Elizabeth Summers says

      March 17, 2023 at 12:16 pm

      I made this for breakfast this morning. Everyone loved it. Thank you so much.

      Reply
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    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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