Huevos con Chorizo is a quick, flavorful, and traditional Mexican breakfast. It comes together in under 15 minutes, combining bold, smoky chorizo with fluffy scrambled eggs for a spicy, protein-packed dish. Whether you serve it on its own, wrap it in a burrito, or pair it with your favorite sides, it’s an easy recipe that’s versatile and delicious.
Growing up, chorizo was something special we’d have once in a while. When my mom would buy it, she’d whip things up like eggs with chorizo, papas con chorizo or frijoles charros.
I love anything that has chorizo in it. Chorizo is so loaded with flavor that it can take something as simple as eggs and transform them into a spicy, savory dish that is absolutely delicious!
Plus, this classic Mexican scramble is super easy to make, so let me show you how.
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What is Chorizo?
Chorizo is a popular ingredient not only found in Mexican cuisine, but in countries in Europe, Latin America and the Philippines. Depending on the country, the ingredients, cooking method, and how it is served can vary.
For example, in Spain where it originated, chorizo refers to a type of pork sausage that is fermented and cured until firm. It can be sliced and eaten without cooking, like salami or pepperoni.
In today’s recipe, we are using Mexican chorizo. This type of sausage is made with finely ground pork or organ meat and therefore needs to be cooked. It includes ingredients like vinegar and dried chiles, which provide color, flavor, and spice.
Why You’ll Love This Recipe
- Easy to Make: Only 2 ingredients are needed to make this easy recipe that comes together in less than 15 minutes.
- Amazing Flavor: Bold-flavored chorizo and a touch of salt is all the seasoning you need.
- Versatile: This makes a great breakfast, but can even be served for lunch or dinner too. It is also great in burritos.
- Hearty and Nutritious: This filling dish is full of protein and healthy fats. Just be certain to check the ingredients of your chorizo to make sure you are getting high quality ingredients without fillers. This is definitely important if you are paleo, gluten-free, or on Whole30 as some chorizos may not have ingredients suitable for your dietary needs.
For another delicious chorizo recipe, try Mexican Choriqueso.
Ingredients & Substitutions
- Eggs: I like to use pasture-raised eggs, which have more vitamins and healthy fats, but any type of eggs will work.
- Chorizo: As stated earlier, Mexican chorizo can be made from ground pork or organ meat. I do not really like the latter as it tends to fall apart and almost disintegrate when cooked, while the ground pork version crisps up beautifully with amazing flavor. See the “Tips and Variations” section for some of my recommended brands of chorizo.
- Oil: If the chorizo you use doesn’t release enough oil, you will need to add some oil to your pan to fry the eggs. For this you’ll want a neutral tasting oil. I prefer a mild-tasting olive oil or avocado oil for their superior health benefits.
- Salt: I prefer to use Kosher salt.
See recipe card for quantities.
Substitutions
You can also find plant-based chorizo sold in many stores. This is a great alternative if you are vegetarian or want to avoid meat.
How to Make Huevos con Chorizo
- Cook Chorizo: Remove the chorizo from the plastic or casing and place it in a frying pan or cast-iron skillet over medium heat. Use the back of a spoon to break it up into smaller pieces and cook for about 7 minutes until cooked through. If the chorizo releases too much oil, remove some of the excess, leaving about 2 tablespoons in the pan. However, if your chorizo did not release much oil, then add 1-2 tablespoons of oil to the skillet.
- Scramble Eggs: Use a fork to scramble eggs in a separate bowl. Season with a pinch of salt.
- Add Eggs: Lower heat to medium low. Pour eggs over the chorizo. Stir the eggs and chorizo until the eggs are cooked to your liking. Serve.
Recommended for This Recipe
Lodge Cast-Iron Skillet
These skillets offer excellent heat retention, perfect for sautéing, pan-frying, and roasting. With each use, they become more seasoned, making them a great choice for cooking eggs.
How to Serve
Eggs with chorizo is delicious served by itself, but is especially tasty served with a side of homemade pinto beans or Mexican refried beans, and corn or flour tortillas.
You can also typically find it used as a filling for burritos or in a bolillo (Mexican rolls) to make tortas.
To really spice it up, top your breakfast scramble off with some sour cream or a salsa such as:
- Jalapeño Salsa
- Salsa Verde Taquera
- Serrano Salsa
- Smoky Chipotle Salsa
How to Store and Reheat
Like any scrambled eggs, this dish is best served and eaten right away.
However, if you have leftovers, place them in an air-tight container in the refrigerator for 1-2 days. To reheat, place them in a skillet over medium heat or microwave for 1-2 minutes.
Tips and Variations
- Add Other Ingredients: Sauté some diced onion, tomato and jalapeño with the chorizo for variation in flavor.
- Choose High-Quality Chorizo: I have to reiterate that using chorizo with high-quality ingredients is key not only for the flavor but in the consistency. I prefer chorizo made with ground pork meat and spices that is free of fillers or other less desirable ingredients. I recommend brands such as Boulder Sausage, Mulay, and Pederson’s Natural Farms which use ground pork, clean ingredients, are gluten-free and are taste amazing.
- Use Homemade Chorizo: An even better option is to make it yourself. Homemade chorizo is delicious and gives you total control over the ingredients.
FAQ
Spanish chorizo has a different flavor and consistency than the Mexican kind. While Mexican chorizo will crumble and add spice, the Spanish version has a different flavor and needs to be sliced. You can certainly add it to scrambled eggs, but just note that the outcome will be different.
The texture of eggs changes when frozen and can become watery when thawed, so it is best to eat this dish when freshly made and avoid freezing.
This chorizo and egg scramble is best eaten as soon as it is prepared. The nice thing is that both the chorizo and the eggs cook quickly without the real need of having to prepare the dish ahead of time.
I hope you enjoy! If you try this recipe, please leave me a commentwith a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Related
Looking for other breakfast recipes? Try these:
- Whole Wheat Maple Zucchini Bread
- Huevos Con Ejotes (Green Bean Scramble)
- Fast and Easy Breakfast Huevos con Tortilla
- Spicy Ground Pork Omelet
Recipe
Huevos con Chorizo
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
-
frying pan or cast-iron skillet
Ingredients
- 4 eggs
- ½ lb chorizo
- salt to taste
Instructions
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Remove the chorizo from the plastic or casing and place it in a frying pan or cast-iron skillet over medium heat.
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Use the back of a spoon to break it up into smaller pieces and cook for about 7 minutes until cooked through.
-
If the chorizo releases too much oil, remove some of the excess, leaving about 2 tablespoons in the pan. However, if the chorizo did not release much oil, then add 1-2 tablespoons of oil to the skillet.
-
Use a fork to scramble eggs in a separate bowl. Season with a pinch of salt.
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Lower heat to medium low.
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Pour eggs of over the chorizo. Stir the eggs and chorizo until the eggs are cooked to your liking.
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Serve by themselves or with a side of homemade pinto beans or refried beans, and corn or flour tortillas.
Nutrition
Olaechea, Carlos, “What is Chorizo?” Food Network, September 1, 2021, https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-chorizo