Authentic Chorizo And Eggs Recipe - ¡HOLA! JALAPEÑO

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Learn the secret to making authentic Chorizo and Eggs (chorizo con huevo). This recipe features Mexican chorizo, sautéed onions, garlic, fresh tomatoes and scrambled eggs. Serve with refried beans or as breakfast tacos.

TABLE OF CONTENTS show What is Chorizo? Ingredients to Make Chorizo and Eggs How To Make Chorizo and Eggs Step One Step Two step three Step four How To Cook Chorizo More Mexican Breakfast Recipes To Try! From Tex-Mex To Just Mex Authentic Chorizo and Eggs Ingredients Instructions Notes Recommended Products Did you make this recipe? You Might Also Like

Recipe first posted on April 14, 2022 and last updated with clearer instructions on December 14, 2023.

About six mornings out of seven I eat the exact same breakfast: Fried eggs, a scoop of avocado, and a warm corn tortilla. Boring? Maybe, but there’s joy in sameness. Until there’s not.

The seventh morning I crave something out of the ordinary, like a great breakfast tacos recipe. Since one of my favorite recipes is this homemade chorizo recipe, I usually have some in my refrigerator or freezer.

This fatty pork sausage with an abundance of flavor mixed with scrambled eggs, fresh tomato, and sautéed onions all tucked in a warm tortilla is better than a bacon egg breakfast any day.

Want to give it a try? Keep reading for my secrets on how to make Chorizo and Eggs.

What is Chorizo?

Chorizo is Mexican sausage usually made from ground pork but sometimes ground beef or even tofu. It is flavored with dried chile, spices, and vinegar. Mexican chorizo is a fresh sausage that needs to be cooked—different from Spanish chorizo. The Spanish version is cured and can be eaten without being cooked.

You can find Mexican chorizo at almost any grocery store with the other meats but it is super easy to make your own. The best chorizo is homemade, check out my Homemade Chorizo Recipe for more on that.

Ingredients to Make Chorizo and Eggs

• Canola oil or avocado oil.
• Mexican chorizo use homemade or store-bought.
• White onion
• Garlic
• Tomato
• Kosher salt
• Large eggs
• Fresh cilantro, for serving
• Refried beans, for serving
• Pico de Gallo, for serving
• Warm corn tortillas or flour tortillas, for serving

How To Make Chorizo and Eggs

Step One

Cook chorizo. Heat oil in a frying pan over medium-high heat. Add the chorizo and cook, stirring occasionally with a wooden spoon until chorizo begins to get firm and almost cooked through, about 5 minutes. If there’s too much fat, you can drain off some but don’t get rid of all of it.

See below for more chorizo cooking tips.

Step Two

Add vegetables. Add onions first and sauté until starting to become soft, about 3 minutes. Reduce heat to medium heat and add garlic and tomatoes and cook another 3 minutes or until tomatoes start to break down.

You could also add chopped bell pepper, jalapeños, or even mushrooms.

step three

Add eggs. Beat eggs until smooth in a medium bowl then add the beaten eggs to the frying pan and gently stir until they are cooked through but not hard, about 4 minutes more. Season with a pinch of salt.

Step four

Serve. Serve immediately with a side of refried beans, warm tortillas, hot sauce, sour cream, or pico de gallo. I also like to sprinkle some fresh cilantro over the top for color but that’s optional. Take a tortilla wrap it around the chorizo and eggs and enjoy!

Leftover chorizo and eggs can be stored in an airtight container in the refrigerator for up to 5 days.

*CHEF’S TIP: Different ways to enjoy chorizo and eggs would be in a breakfast burritos or in a rice bowl.

How To Cook Chorizo

Because Mexican chorizo has a lot of excess fat it cooks a bit differently than other fresh sausages you may be more familiar with. It doesn’t get firm or stay in big chunks but more melts into a smooth sausage when cooked.

If you are using homemade chorizo it will become a bit more firm than the store-bought stuff that is very, very finely ground. Just sauté in a frying pan over medium high heat, stirring occasionally with a wooden spatula until the color has changed from bright red to a reddish-brown and the fat starts to separate from the sausage. This usually takes about 5-8 minutes.

More Mexican Breakfast Recipes To Try!

• Authentic Mexican Chilaquiles with Scrambled Eggs
• Huevos Rancheros
• Simple Stovetop Pinole Chia Oatmeal
• Grilled Chicken Chilaquiles Verdes
• Homemade Conchas Recipe
• Jugo Verde {Mexican Green Juice}
• Masa Pancakes with Vanilla Strawberries

From Tex-Mex To Just Mex

There’s no one who doesn’t love a plate of rich chorizo and eggs. It is one of our favorite breakfast recipes and I think it will be yours too. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound Mexican chorizo, homemade or store bought
• 1/2 white onion, chopped
• 3 cloves garlic, chopped
• 1 medium tomato, chopped
• 1/2 teaspoon kosher salt
• 4 large eggs, beaten

For Serving

• 1/3 cup chopped cilantro
• 8-10 warm tortillas
• 1 recipe refried beans
• 1 recipe pico de gallo
• 1 jalapeño, thinly sliced

Instructions

1. Cook chorizo. Heat oil in a medium frying pan over medium high heat. Add chorizo and fry until almost cooked through, about 5 minutes.
2. Add vegetables. Reduce heat to medium and add onions. Cook until starting to soften, about 3 minutes. Then add garlic and tomatoes and cook another 3 minutes or until tomatoes start to break down. Stir in the salt.
3. Add eggs. Add eggs and cook, stirring gently, until eggs are cooked through, but not hard, about another 4 minutes. Taste and add more salt if needed.
4. Serve. Sprinkle cilantro over the top and serve immediatley with warm tortillas, pico de gallo, refried beans and sliced jalapeños.

Notes

1. For a spicier kick: Add a finely chopped jalapeño to the chorizo and eggs mixture.
2. To make it healthier: Use turkey chorizo or tofu chorizo as a substitute for the traditional pork chorizo.
3. Serving suggestions: Experiment with different toppings such as avocado slices, crumbled queso fresco, or a dollop of sour cream.
4. Make-ahead and storage: Leftover chorizo and eggs can be stored in an airtight container in the refrigerator for up to 5 days and reheated for a quick breakfast or brunch option.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Wooden Cooking Utensils Set - 6 Pcs Teak Wood Spoons
• Masienda Blue Corn Tortillas, 10 Count (frozen), 9 Ounce
• Large 14-inch frying pan

Nutrition Information:

Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 262Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 50mgSodium: 705mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 14g

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