Chorizo And Eggs
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Chorizo and Eggs – Spicy, savory, and on the table in 20. Breakfast, brunch, or lazy dinner? Yes to all.
Eggs with a Little More Energy
There’s something about the smell of chorizo hitting a hot pan that says: this is going to be good. I like to make this when we’re all dragging on a Saturday morning, Remo’s barely awake, the doodles are waiting to see if anything hits the floor, and I need breakfast to actually feel like a win. It’s fast, it’s full of flavor, and it feels just a little more exciting than your usual eggs.
I like to roll it into tortillas, eat it with toast, or just go straight from pan to fork. Whatever the mood, this one shows up and delivers.
Why You’ll Love This Chorizo And Eggs
- Fast and filling: 20 minutes, one pan, and suddenly you’ve got breakfast, brunch, or even dinner sorted.
- Bold, smoky flavor: That chorizo does all the heavy lifting. The eggs just ride the wave.
- Customizable: Make it spicy, mellow, cheesy, herby, whatever you’re into, it plays nice.
- Taco-ready: Wrap it in warm tortillas and call it a breakfast burrito. Or don’t wrap it. Eat it straight from the pan. No rules.
- No fancy steps: No whisking over a double boiler, no separating yolks, just real food, real fast.
Before You Start: Tips & Ingredient Notes
- Use Spanish chorizo: It’s cured and ready to go, just slice or crumble. If you can’t crumble it, put it in the food processor and pulse it a few times until you get tiny pieces. If you’re using Mexican chorizo, make sure to fully cook it through, it’s raw and way greasier.
- Go easy on the salt: Chorizo brings a lot of seasoning already. Taste before adding more.
- Veggie boost? Add spinach, mushrooms, or even leftover roasted potatoes. This dish plays well with fridge odds and ends.
- Milk is optional: Just 1–2 teaspoons makes the eggs a little creamier, but skip it if you like your scramble firmer.
- Non-stick is your friend: Unless you’re in the mood to scrub egg cement off stainless steel. Been there.
Crack the eggs into a bowl, season with a bit of salt and pepper, and whisk until smooth. If you want your scramble a little softer, stir in a splash (about 1–2 teaspoons) of milk. Set that aside.
Heat up a non-stick skillet over medium heat and add your crumbled chorizo. Cook for 2–3 minutes, just until it starts to crisp up and you’ve got a little red oil pooling. That’s flavor, don’t wipe it out.
Toss in the diced onion, bell pepper, and garlic. Sauté everything for about 3–4 minutes, until the veggies are softened and the chorizo looks golden and irresistible.
Turn the heat down to medium-low. Pour in the eggs and let them sit for a few seconds to start setting around the edges. Gently stir with a spatula, pushing from the outside in. Don’t overdo it, slow and lazy wins the creamy scramble race.
Once the eggs are just set and still slightly glossy (don’t go dry!), pull the pan off the heat. Sprinkle over some chopped parsley or cilantro, and you’re done. Serve hot, preferably with warm tortillas if you’re in the taco or burrito mood.
Frequently Asked Questions
Can I use Mexican chorizo instead of Spanish?
Absolutely! Just keep in mind that Mexican chorizo is raw and much softer, so you’ll need to fully cook it before adding the veggies. It’ll also give you a slightly spicier, saucier scramble, which is not a bad thing.
How spicy is this?
That depends on your chorizo! Spanish chorizo tends to be smoky and mild, while some Mexican versions bring the heat. Taste and adjust with extra pepper or a little chili if you want more kick.
What kind of pan should I use?
I always go for a non-stick skillet for easy cleanup and no egg drama. But if you’re team cast iron, that works too, just keep the heat on medium-low once the eggs go in so they don’t overcook.
Can I make this ahead?
Yes and no. You can chop the veggies and cook the chorizo in advance, but scrambled eggs are best fresh. If you have to reheat, low and slow is the way, maybe add a splash of milk to keep them from drying out.
What if I don’t have fresh parsley or cilantro?
No biggie. Skip it or use a sprinkle of green onion, chives, or even a little dried oregano. It’s garnish, not gospel.
Storage + Reheating
- Fridge: Leftovers? Pop them into an airtight container and store in the fridge for up to 3 days. The eggs will firm up a bit, but the flavor hangs on strong.
- Reheating: Warm gently in a skillet over low heat or in the microwave in short bursts (think 20–30 seconds at a time). If it’s looking a little dry, a splash of milk or a drizzle of olive oil will help bring it back to life.
- Freezer: Technically, yes, you can freeze it. Just know that scrambled eggs tend to lose their creamy texture once frozen and reheated. If you’re okay with a slightly drier result, freeze in individual portions, and reheat directly from frozen or thaw overnight in the fridge.
Try These Breakfast Recipes Next
- Denver Omelette
- Easy Homemade Biscuits And Gravy
- Chocolate Espresso Rolls
- Easy Breakfast Sandwich
- Bacon Egg And Cheese Croissants
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Chorizo And Eggs
Ingredients
Chorizo & Vegetables:
- 6 ounces Spanish chorizo (casing removed and crumbled)
- 1 small onion (finely diced)
- 1 small red bell pepper (diced)
- 1 clove garlic (minced)
Eggs:
- 4 large eggs
- salt and pepper (to taste)
- 1-2 teaspoons milk (optional, for extra creaminess)
- 1 tablespoon fresh parsley (chopped, or cilantro)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, crack the eggs and add a pinch of salt and pepper. If you like your scramble a bit creamier, stir in 1–2 teaspoons of milk. Beat the eggs until well combined. Set aside.
- Heat a non-stick skillet over medium heat. Add the crumbled chorizo and cook for 2–3 minutes, stirring occasionally, until it starts to release its flavorful oil.
- Next, add the diced onion, red bell pepper, and minced garlic. Sauté for about 3–4 minutes until the vegetables soften and the chorizo is nicely browned.
- Lower the heat to medium-low. Pour in the beaten eggs evenly over the chorizo and vegetables. Allow the eggs to sit for a few seconds, then gently stir with a spatula.
- Continue to cook, stirring occasionally, until the eggs are softly scrambled and just set. Aim for a creamy texture rather than dry, keeping the heat low and taking your time.
- Once the eggs are done to your liking, remove the skillet from the heat. Stir in the chopped fresh parsley for a burst of color and flavor.
- Serve immediately, with a drizzle of extra virgin olive oil if desired. Serve with warm tortillas as a taco or burrito.
Notes
- Chorizo: Spanish chorizo works great here because it’s already cured and loaded with smoky paprika flavor. Mexican chorizo is softer and spicier, if using that, make sure to cook it fully.
- Eggs: Don’t rush them. Low and slow gives you creamy, soft scrambled eggs.
- Milk: Totally optional, but it gives the scramble a touch of richness.
- Add-ins: A handful of spinach, some crumbled queso fresco, or even a spoonful of salsa at the end, go wild.
- Serving Tip: Warm tortillas + a swipe of avocado + this scramble = heaven.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
