Huevos con Chorizo

The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Pico de Gallo:

2 plum tomatoes, diced

1/2 jalapeno, diced (seeded if desired)

1/2 small red onion, diced

1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish) 

Juice of 1/2 lime

Kosher salt and freshly ground black pepper

Eggs:

2 to 3 tablespoons vegetable oil

1 pound fresh Mexican chorizo, casings removed

1 small white onion, finely chopped

8 large eggs

1 tablespoon unsalted butter

Eight 6-inch flour tortillas, warmed, for serving

2 avocados, peeled, pitted and sliced

Directions

  1. For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
  2. For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
  3. Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.
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