This hearty breakfast brings together smoky chorizo and perfectly scrambled eggs in under 30 minutes.
A breakfast of chorizo-laden scrambled eggs, or huevos con chorizo, will always bring to mind full, delirious days spent zipping around Austin during South by Southwest (SXSW), the massive music, film, and tech conference held every March in the Texas capital. Chorizo and eggs quickly became my go-to breakfast before heading out because it’s quick, filling, and something all my friends happen to enjoy as much as I do.
Whenever I have out-of-town friends visiting, I usually whip up a batch for breakfast tacos. Of course, you can eat this with toast, rice cakes, pita bread, tortillas—whatever vehicle you happen to be jonesing for. For me, it’s always going to be a fresh, warm corn tortilla. There are so many ways to use this kind of chorizo, and it doesn’t have to be in the form of a 20-step recipe. Start here, with this uncomplicated and delicious breakfast, then venture further out to the mammoth enchiladas and queso fundidos of it all.
Where Mexican chorizo comes from
We can trace Mexican chorizo’s lineage back to Spain, where cured, smoked sausages seasoned with paprika were a staple long before anyone thought to mix them into eggs. When Spanish colonizers arrived in Mexico in the 16th century, they brought pigs, pork fat, and sausage-making techniques with them. But as with most things that travel these distances, the sausage didn’t stay the same for long. Local chiles replaced the Spanish pimentón, vinegar and native spices found their way into the mix, and the sausage evolved into something meant to be cooked fresh rather than sliced and eaten as-is.
The key distinction is that Spanish chorizo is typically cured and firm, ready for a cheese board; Mexican chorizo is raw and crumbly, closer to seasoned ground pork than a link you’d grill whole. It’s bright with dried chiles, earthy and garlicky, with a nice vinegary sharpness.
How do I store leftovers?
Keep your leftover chorizo and eggs in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium-low heat and add a little water to keep the eggs moist. Within 2 to 3 minutes, they should be warmed through and ready to eat.
Serving suggestions
Try this Ranchero Sauce or this tangy Jalapeño Hot Sauce if you’re looking for top-notch condiments to complement this breakfast. I definitely recommend serving either this Pico De Gallo or this Avocado Salsa alongside this meal—both provide a nice balance with their fresh ingredients. In the event that you’re assembling yummy breakfast tacos and are looking for the right toppings, I usually add these Onions And Peppers, which are great to make ahead and just have in your fridge to use throughout the week for various dishes. They contribute volume, flavor, and texture to tacos, bowls, or anything else, really. And if you’re firmly in the pro-cilantro camp, a shower of fresh leaves on top wouldn’t hurt.
Chorizo And Eggs
Ingredients
- 1 tablespoon olive oil
- 1/3 cup diced white onion
- 1 clove garlic minced
- 8 ounces Mexican chorizo casing removed
- 6 large eggs
- Salt to taste
- Black pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Add diced onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another 30 seconds.
- Add the chorizo to the pan. Break it up with a spatula and cook until browned and fully cooked, about 5-10 minutes. Drain extra fat if needed.
- Whisk the eggs with salt and pepper. Pour eggs into the skillet and gently scramble with the chorizo mixture until the eggs are cooked through.
- Transfer the mixture to plates and serve hot. Garnish with cilantro. Enjoy on its own or pair with a side of warm tortillas or toast.
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