Chorizo and eggs
This Chorizo and Eggs recipe combines sautéed onions, garlic, tomatoes, and spicy chorizo with fluffy scrambled eggs for a rich and satisfying breakfast ready in under 30 minutes.
4 Servings
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
This recipe is naturally gluten-free if served without flour tortillas. To ensure full gluten safety, verify that the chorizo and refried beans used are certified gluten-free, as some packaged brands may contain wheat-based additives or cross-contamination risks. For serving, opt for certified gluten-free corn tortillas.