Chorizo con huevos is an extremely easy Mexican breakfast. Easy-to-find ingredients, few steps and done in less than 10 minutes. A family favorite breakfast idea.
This recipe yields for 2 – 3 people, but it can be easily doubled with no problem. The ratio is 5 eggs for 2 medium size chorizos.
Remember to take the skin out of the chorizo. This way, it will crumble a bit and you’ll get smaller chunks of chorizo that can blend easily.
**Disclaimer: We are a participant in the Amazon Services LLC Associates Program. Some of our links are affiliate links
What can you eat with chorizo con huevos?
The simplest way is using it as a filler for a flour tortilla. You get the full Mexican experience.
If you are Venezuelan — like me, hi! — an arepa is an option. It resembles a lot to our “Perico” but with a spicy touch.
I’m a spicy junkie and a jalapeño hoarder so I add extra jalapeño to my plate, but you can skip it completely. I know that some people don’t handle so well that amount of heat in the morning.
Also, you can eat it by itself or with some avocado and it’s an excellent keto breakfast idea.
How to make scramble eggs wit chorizo?
I already told you how easy it is. But, seriously, I can make them when I’m half asleep before my morning coffee without any problem. That is the level of difficulty I’m looking for my breakfast.
First I peel the chorizos and I cut them into tiny pieces.
Also, I cut the tomatoes and onion into tiny cubes.
Then I cook the chorizo in a nonstick pan without a tsp of butter. I know it seems like too little butter, but the chorizo has enough fat that it will be released while cooking.
After a couple of minutes, the chorizo will start releasing fat and getting a bit crispy. At that moment, add the onion and tomatoes. Cook until the onions start turning transparent —about 2 minutes.
Then it’s time to add the beaten eggs. I add a dash of salt and pepper to the eggs and then I pour them into the pan. The eggs cook super fast, for that reason. I lower the heat to medium-low and just cook for less than a minute. As soon as the eggs are ready I serve them.
In the meantime, I warm up the tortillas and make me a BIG cup of coffee. Breakfast goals!
- 2 chorizos
- 5 eggs
- 1 to mato
- 1 onion
- 1 tsp butter
- 1 small jalapeño optional
- Salt to taste
- Flour tortillas
-
Peel the chorizo and cut it into tiny pieces.
-
Cut the onion and the tomatoes into tiny cubes.
-
In a pan over medium heat, melt the butter and add the chorizo. Cook for 2 minutes.
-
Toss the onion and the tomatoes. Cook for 2 more minutes.
-
Beat the eggs, and season with salt and pepper to taste. Pour the beaten eggs into the pan, and lower the heat. Stir to scramble the eggs. As soon as the eggs are done, serve with tortillas and jalapeños.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.