Recipe courtesy of Food Network Kitchen

Huevos con Chorizo

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
This popular Mexican breakfast is made with fresh uncooked chorizo, which is sold loose or in links. If yours is the latter, remove it from the casing to fry until well-browned and then add eggs and onions to the mix. Within minutes, you’ll have a hearty breakfast that goes perfectly with tortillas, avocado and pico de gallo.


Pico de Gallo:



  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.