Sizzling Chorizo con Huevo
A fiery, fragrant scramble where crumbled Mexican chorizo renders its brick-red, chile-spiced fat into fluffy eggs, staining them a gorgeous deep orange and infusing every bite with smoky paprika, cumin, and vinegar tang. Wrapped in a warm flour tortilla or piled on a plate with beans, this is bold, unapologetic breakfast flavor that wakes you up before the coffee does.
Ingredients
- 12 ounces Mexican chorizo (fresh, not cured Spanish-style)
- 8 large eggs
- 1 tablespoon vegetable oil (only if chorizo is very lean)
- 1/2 white onion, finely diced
+ 8 more ingredients
Instructions
Remove the chorizo from its casing by slitting the casing lengthwise and squeezing the raw sausage meat out into a large skillet. If the chorizo comes loose (not in casings), simply add it directly to the pan.
Cook the chorizo over medium heat, breaking it into small crumbles with a wooden spoon, for 5-7 minutes until it is fully cooked through, deeply browned, and has rendered its flavorful red fat. The meat should be crispy at the edges.
If there is excessive fat pooled in the pan, drain off all but about 2 tablespoons. Add the diced onion and jalapeño (if using) and cook for 2 minutes until softened.
Whisk the eggs in a bowl. Reduce the heat to medium-low and pour the eggs over the chorizo. Let sit for 20-30 seconds until the edges begin to set.
Gently fold the eggs into the chorizo with a spatula, creating soft curds that are marbled with the red chorizo throughout. Continue folding until the eggs are just set but still moist and creamy, about 2-3 minutes.
Remove from heat immediately (the eggs will continue cooking from the residual heat of the chorizo). Taste and add salt only if needed.
Serve family-style in the center of the table with warm flour tortillas, sliced avocado, cilantro, queso fresco, salsa, and refried beans so everyone can build their own tacos or plates.
Nutrition Estimate
Per serving • Estimated by Blinner AI