Spicy Mexican Chorizo and Eggs

Name: Spicy Mexican Chorizo and Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2-3
Cuisine: Mexican
Ingredients: 6 large eggs; 6 oz Mexican chorizo; 1 small onion, finely chopped; 1 small tomato, diced; 1 small jalapeño, minced (optional); 1 tbsp olive oil (if needed); ¼ tsp salt; ¼ tsp black pepper; ¼ cup chopped fresh cilantro; ½ cup crumbled queso fresco (optional); Warm corn or flour tortillas, for serving

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

2-3

Prep Time

5 minutes

Cook Time

10 minutes

Calories

320

There’s nothing quite like a plate of Chorizo and Eggs to start your day with a burst of bold, savory flavors.

The deep red hue of the chorizo, rich with smoky paprika and aromatic spices, blends beautifully with the silky texture of softly scrambled eggs. A few fresh toppings like diced tomatoes, chopped cilantro, and a sprinkle of queso fresco enhance the vibrancy of the dish, making it as visually appealing as it is delicious.

Served with warm corn or flour tortillas, every bite delivers the perfect balance of spice, creaminess, and heartiness.

This classic Mexican breakfast is loved for its simplicity and versatility. Whether you enjoy it in tacos, over toast, or alongside refried beans, Chorizo and Eggs always provide a satisfying and protein-packed meal.

Perfect for busy mornings or a laid-back brunch, this dish can be prepared in just 15 minutes, making it an easy yet impressive option.

The key to the best chorizo and eggs is using high-quality, well-seasoned chorizo, which infuses the eggs with its robust flavors as they cook. Pair it with your favorite hot sauce or a side of avocado slices for an extra indulgent touch!

Ingredients

6 large eggs
6 oz Mexican chorizo
1 small onion, finely chopped
1 small tomato, diced
1 small jalapeño, minced (optional)
1 tbsp olive oil (if needed)
¼ tsp salt
¼ tsp black pepper
¼ cup chopped fresh cilantro
½ cup crumbled queso fresco (optional)
Warm corn or flour tortillas, for serving

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Directions

Heat a skillet over medium heat. Remove chorizo from its casing and cook in the skillet, breaking it apart with a spatula. Sauté for 5-7 minutes until browned and fully cooked.
If the chorizo releases too much grease, drain some of it and leave about a tablespoon in the pan. If it’s too dry, add 1 tbsp olive oil.
Add the chopped onion and jalapeño. Sauté for 2-3 minutes until softened.
Stir in the diced tomatoes and cook for another 2 minutes until slightly softened.
In a separate bowl, whisk the eggs with salt and black pepper.
Pour the eggs into the skillet, gently folding them into the chorizo mixture. Cook over low-medium heat, stirring occasionally, until the eggs are just set.
Remove from heat and sprinkle with fresh cilantro and queso fresco.
Serve immediately with warm tortillas on the side.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 25 grams; 38%
Saturated Fat: 8 grams; 40%
Cholesterol: 290 milligrams; 97%
Sodium: 680 milligrams; 28%
Carbs: 2 grams; 1%
Protein: 20 grams
Sugar: 1 grams
Fiber: 0.5 grams; 2%

10 Tips for cooking Chorizo and Eggs

Use fresh Mexican chorizo – The quality of chorizo makes a huge difference in flavor. Opt for fresh, uncooked chorizo rather than the dried, cured variety.
Remove excess grease – Chorizo releases a lot of oil when cooking. Drain some fat if needed to keep the dish from becoming too greasy.
Low heat for eggs – Cook the eggs on low to medium heat to achieve a soft, creamy texture.
Whisk eggs well – Whisking adds air to the eggs, making them fluffy when cooked.
Balance the spice – If your chorizo is very spicy, consider adding a mild cheese like queso fresco or a dollop of sour cream to balance flavors.
Add fresh ingredients – A handful of cilantro, diced onions, and tomatoes add freshness and texture.
Don’t overcook the eggs – Remove from heat just before they are fully set; they will continue cooking in the residual heat.
Pair with warm tortillas – Corn or flour tortillas make the perfect vessel for scooping up the delicious mixture.
Customize with toppings – Try avocado slices, hot sauce, or crumbled cotija cheese for added depth.
Make it a full meal – Serve with refried beans, roasted potatoes, or a side of fresh salsa for a complete breakfast.

Serve it with suggestions

Warm corn or flour tortillas
Refried beans or black beans
Avocado slices or guacamole
Pico de gallo or salsa verde
Roasted potatoes or breakfast hash
Fresh fruit for a sweet contrast

FAQ

Q: Can I make Chorizo and Eggs ahead of time?
A: Yes, you can prepare the chorizo in advance and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat the chorizo in a skillet and add freshly scrambled eggs.

Q: Can I freeze Chorizo and Eggs?
A: While eggs don’t freeze well due to texture changes, you can freeze cooked chorizo for up to 2 months. When needed, thaw and reheat it in a skillet before adding fresh eggs.

Q: What type of chorizo should I use?
A: Use Mexican chorizo, which is raw and needs to be cooked. Avoid Spanish chorizo, as it is cured and has a firmer, sausage-like texture that doesn’t break apart in the same way.

Q: How can I make Chorizo and Eggs less greasy?
A: Chorizo releases a lot of oil when cooking. If it becomes too greasy, drain some of the excess fat before adding the eggs to keep the dish lighter.

Q: Can I use turkey or plant-based chorizo?
A: Yes! Turkey chorizo is a leaner option, while plant-based chorizo works well for a vegetarian version. Just make sure to adjust the cooking time as needed.

Q: What can I add to Chorizo and Eggs for extra flavor?
A: You can mix in diced onions, tomatoes, jalapeños, or bell peppers for added texture and taste. A sprinkle of queso fresco or cotija cheese also enhances the flavor.

Q: What should I serve with Chorizo and Eggs?
A: Serve it with warm corn or flour tortillas, refried beans, avocado slices, or a simple side of roasted potatoes for a complete meal.

Q: How do I prevent my eggs from overcooking?
A: Cook the eggs over low heat and remove them from the stove while they are still slightly soft, as they will continue cooking from residual heat.

Q: Can I make this dish spicy or mild?
A: To make it spicier, use a hot variety of chorizo or add fresh jalapeños and hot sauce. For a milder version, opt for a mild chorizo and omit extra spicy ingredients.

Q: Is Chorizo and Eggs keto-friendly?
A: Yes! This dish is low in carbs and high in protein and fat, making it a great option for a keto-friendly breakfast.

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Spicy Mexican Chorizo and Eggs