Chorizo and eggs with garlic, onions, tomato, and warm tortillas—your spicy, easy, 25-minute breakfast just got way more interesting.
Alright, so the first time I made chorizo and eggs, I didn’t actually mean to. I was staying at my cousin’s place in El Paso. It was summer, the A/C barely worked, and everything smelled like sunscreen and tortillas. We’d had one too many margaritas the night before (blame my cousin, not me), and the next morning, I opened her fridge hoping for something—anything—to revive me. What I found? A pack of chorizo, a few sad eggs, half an onion, and one tomato that looked like it had seen better days. I tossed it all in a pan and hoped for the best.
And you know what? It worked. The heat from the chorizo, the sweetness from the onions, the jammy tomato, and those eggs pulling it all together—it didn’t just cure my hangover, it kinda cured my homesickness too. That was the morning I realized chorizo and eggs wasn’t just “eggs with stuff,” it was an experience. A vibe. A warm, spicy comfort wrapped in a tortilla, preferably eaten standing up with bare feet on cool kitchen tile.
Now I make this dish whenever I need something bold and familiar. It’s become a breakfast staple, sure—but I’ll happily eat it for dinner, too. Midnight snack? Don’t tempt me.
Why You’ll Love This Chorizo and eggs Recipe?
It’s not about precision. Honestly, the magic of chorizo and eggs lives in its imperfections. Some days the eggs are fluffier, other days the chorizo gets a little crispier than expected. Doesn’t matter. It’s the kind of recipe that’s forgiving and familiar, but still exciting every time.
There’s the chorizo—spicy, a little greasy (in a good way), flavor-packed. And the eggs? Soft, rich, the great equalizer. Throw in garlic, onion, a tomato that basically melts into the pan, and you’ve got something that tastes like more effort than it really is. It’s quick, bold, and deeply satisfying without needing bells or whistles.
Also? One pan. Less mess. More coffee time.
Ingredient Notes:
This isn’t a “clean out the fridge” kind of recipe by accident—it’s because these ingredients are basic, affordable, and weirdly magical when they come together. Here’s my take:
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Vegetable Oil – Just a splash to help everything get going. You could use bacon fat if you’re feeling extra. Or butter. Or nothing, if your chorizo is fatty enough. It’s not a science.
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Chorizo (½ lb) – Please, Mexican chorizo. The raw, loose kind. Not the dry Spanish sausage (unless you’re intentionally making a totally different dish). Homemade if you’ve got it. Store-bought if you’re like the rest of us.
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White Onion – Half a bulb, chopped however you want. Sweet and soft once cooked. Makes the kitchen smell right.
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Garlic (3 cloves) – I never measure garlic. I use “what my soul tells me.” But 3 is safe for most people.
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Tomato (1 medium) – Adds brightness. If yours is kind of meh, roast it first or swap in a spoonful of salsa. Nobody’s judging.
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Salt (½ tsp-ish) – Honestly, taste it. Chorizo is salty. Don’t overdo it.
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Eggs (4 large) – Crack ’em into a bowl and beat them gently. Don’t over-whip or they’ll get weird and foamy. Unless you’re into that.
Optional (but let’s be real, they make everything better):
Warm tortillas, cilantro, jalapeños, refried beans, hot sauce, pico. Build your own breakfast party.
How To Make Chorizo and eggs?
- Heat up the oil in a skillet. Doesn’t need to be fancy—just hot enough that when the chorizo hits the pan, it sizzles like it means it. Crumble the chorizo in and cook it for about 5 minutes. Stir it around. You want it browned and cooked through, but not scorched. You’ll smell when it’s ready.
- Drop the heat a little and toss in the chopped onion and garlic. Let it soften. The kitchen will start to smell like you know what you’re doing. That’s when you add the tomato—just toss it in and stir. Let it break down. Give it 3 to 5 minutes to get all saucy and soft.
- Now the eggs. Pour them in slow. Stir gently. You’re not scrambling like you’re trying to break a world record—go low and slow. Fold everything together until the eggs are just set, creamy, not dry. Season with salt at the end, because again—chorizo’s already salty.
- Take it off the heat. Breathe it in. Serve immediately. Bonus if you’ve got someone at the table pouring coffee while you wrap yours in a warm tortilla.
Storage Options:
If you’ve got some left (which honestly doesn’t happen often in my house), pop it in an airtight container and into the fridge. It’ll keep for a couple days. Reheat gently—like low heat in a pan, or 30 seconds in the microwave. The eggs won’t be perfect but they’ll still taste great.
Freezing? Meh. You can, but the texture of the eggs will change. It works if you’re making breakfast burritos ahead of time, though. Wrap it up and freeze the whole thing. Future you will thank present you.
Variations and Substitutions:
This recipe is like your chillest friend—it doesn’t mind if you make a few changes.
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No tomato? Use a little salsa. Seriously. Just chuck it in.
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Vegetarian? Soy chorizo is surprisingly good. A little different in texture, but still tasty.
Want To Save This Recipe?
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Want more veggies? Bell peppers, mushrooms, spinach—they’re all welcome.
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No tortillas? Eat it with toast. Or over rice. Or just with a fork straight out of the skillet. Been there.
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Need more heat? Jalapeños. Or hot sauce. Or both, if your day needs some spice.
Make it your own. That’s the point.
What to Serve with Chorizo and eggs?
You can eat this dish solo, and it’ll still be 10/10. But if you wanna go full breakfast fiesta? Try this:
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Warm tortillas – Flour or corn. Just heat them up first. Trust me.
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Refried beans – I like mine extra creamy.
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Pico de gallo – Fresh, crunchy, spicy—adds balance.
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Avocado – Always.
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Hot sauce – Pick your fighter: Tapatío, Valentina, Cholula… no wrong answers.
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Coffee – Or a michelada if it’s that kind of morning.
Frequently Asked Questions:
Can I make chorizo and eggs ahead of time?
Sure. It’s great for meal prep. Just don’t overcook the eggs the first time, or you’ll regret it when reheating.
Is this dish super spicy?
Depends on your chorizo. Some are mild, some are fiery. Taste as you go, or keep hot sauce on standby.
Do I have to use fresh ingredients?
Nope. You can absolutely use what you’ve got. Canned tomatoes, garlic powder, frozen onions—they’ll all work in a pinch.
Honestly, chorizo and eggs is one of those meals that sneaks up on you. It’s simple, yeah, but something about it just hits. The smell, the sizzle, that first spicy-soft bite—it’s a breakfast that feels like someone’s looking out for you. Even if that someone is just you, tired and barefoot in your kitchen at 9AM on a Tuesday.
Give it a try. Tweak it, mess it up a little, make it your own. And if you eat it standing over the stove with a tortilla in one hand and a mug of coffee in the other?
Yeah. That counts as a good morning.
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chorizo and eggs
Ingredients
- 1 tablespoon vegetable oil
- ½ pound fresh Mexican chorizo homemade or store-bought, casing removed and crumbled
- ½ white onion finely chopped
- 3 cloves garlic minced
- 1 medium tomato chopped
- ½ teaspoon salt or to taste
- 4 large eggs beaten
Optional for serving:
- ⅓ cup fresh cilantro chopped
- 8 –10 small tortillas warmed
- Refried beans as a side
- Pico de gallo
- Fresh jalapeño thinly sliced
Instructions
Cook the chorizo:
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the crumbled chorizo. Cook for approximately 5 minutes, stirring occasionally, until fully cooked and slightly crisped.
Sauté the aromatics:
- Reduce the heat to medium. Add the chopped onion and minced garlic to the skillet. Cook for 2–3 minutes, stirring frequently, until the onions become translucent and the garlic is fragrant.
Add the tomato:
- Incorporate the chopped tomato and sauté for an additional 3–5 minutes. Stir occasionally until the tomato has softened and begun to break down, forming a light sauce.
Cook the eggs:
- Pour the beaten eggs into the skillet. Stir gently to combine the eggs with the chorizo mixture. Cook for about 4 minutes, stirring occasionally, until the eggs are softly scrambled and just set. Season with salt to taste.
Serve:
- Remove the skillet from heat and serve the chorizo and eggs immediately. Garnish with chopped cilantro if desired, and accompany with warm tortillas, refried beans, pico de gallo, and jalapeño slices.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
