Chorizo and Eggs
This Chorizo and Eggs recipe is a bold, smoky, and deeply satisfying one-skillet breakfast that comes together in under 30 minutes. Fresh Mexican chorizo is browned until crispy, then combined with sautéed onion and jalapeño before soft, creamy scrambled eggs are folded right in. The result is a flavor-packed dish that works beautifully as a standalone breakfast, stuffed into warm tortillas for tacos, or loaded into a burrito — making it a weekday staple and weekend brunch favorite all in one.
Equipment
- 10 to 12-inch cast iron skillet or nonstick skillet Cast iron preferred for even heat and better browning
- Mixing bowl For whisking eggs before adding to the pan
- Whisk or fork For beating eggs until fully combined
- Silicone spatula or wooden spoon For breaking up chorizo and folding eggs
- Knife and cutting board For dicing onion and jalapeño
- Measuring spoons
- Paper towels (optional) For draining excess grease if needed
Ingredients
For the Chorizo and Eggs
- 8 oz Mexican chorizo 225g; fresh, raw, casings removed — do not use Spanish cured chorizo
- 6 large eggs
- 2 tbsp white onion finely diced
- 1 small jalapeño optional; seeded and finely diced
- 2 tbsp fresh cilantro roughly chopped
- salt to taste
- black pepper to taste
- 1 tbsp neutral oil or butter only needed if chorizo is very lean
For Serving (Optional)
- corn tortillas or flour tortillas warmed; for serving as tacos or burritos
- salsa salsa verde or rojo; for topping
- avocado sliced; or substitute guacamole
- sour cream for topping
Instructions
- Remove the chorizo from its casing and crumble it into a bowl. Finely dice the white onion and jalapeño (if using), chop the cilantro, and set aside.
- Crack all 6 eggs into a mixing bowl, add a pinch of salt and a few cracks of black pepper, and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Set aside.
- Heat a cast iron or nonstick skillet over medium heat. Add the crumbled chorizo (add oil first only if the chorizo is very lean) and cook for 5 to 7 minutes, breaking it up as it cooks, until fully browned with no pink remaining.
- Push the chorizo to one side of the skillet and add the diced onion and jalapeño to the open space. Cook for 2 to 3 minutes until softened, then stir everything together and reduce heat to medium-low.
- Pour the whisked eggs evenly over the chorizo mixture and let them sit undisturbed for 20 to 30 seconds, then gently fold with a spatula using slow, sweeping motions every 20 to 30 seconds until just barely set.
- Take the skillet off the heat while the eggs still look slightly glossy and underdone — residual heat will finish cooking them to a soft, creamy consistency within about 30 seconds.
- Taste and adjust salt and pepper as needed, then scatter fresh cilantro over the top and serve immediately with warm tortillas, salsa, sliced avocado, and sour cream as desired.
Notes
- Always use fresh Mexican chorizo, not Spanish cured chorizo — Mexican chorizo is raw, crumbles when cooked, and releases flavorful seasoned fat into the pan.
- Do not drain the orange-red fat rendered from the chorizo. That fat is packed with chile and spice flavor and is what makes the eggs taste so good.
- Cook the eggs on medium-low to low heat for soft, creamy results. High heat produces rubbery, dry scrambled eggs.
- Pull the pan off the burner while the eggs still look slightly underdone and shiny — they will finish cooking from residual heat and reach the perfect consistency on the plate.
- Taste before adding extra salt. Chorizo is already well-salted and seasoned, so you may need little to none.
- For cheesy chorizo eggs, sprinkle shredded Oaxacan cheese, Monterey Jack, or cotija over the eggs in the last 30 seconds of cooking and let it melt in.
- To make chorizo and potato scramble, dice one small potato into 1/2-inch cubes and cook it in a little oil in the skillet before adding the chorizo.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in 30-second intervals on medium power.
- Freezing is not recommended as scrambled eggs can become watery and rubbery upon thawing.
- For a chorizo frittata variation, pour the egg and chorizo mixture into an oven-safe skillet and bake at 375°F (190°C) for 10 to 12 minutes until the center is fully set.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 2gProtein: 19gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 310mgSodium: 580mgPotassium: 250mgSugar: 1gVitamin A: 12IUVitamin C: 8mgCalcium: 6mgIron: 15mg
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