Chorizo and Eggs

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
4.34 from 9 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
Cook Time 12 minutes
Total Time 22 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 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

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

12 comments… add one
  • Sounds delicious! I love me some Chorizo and eggs!!

  • John E

    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

    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

      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

    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

    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

    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

    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

    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

    Sprinkle a little chopped cilantro on top before serving. Serve with mini flour or corn tortillas warmed up.

  • Robert Graves

    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

    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”?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.