Chorizo and Eggs (Huevo con Chorizo) is a delicious yet easy-to-cook dish that you can make in just a few minutes. Follow my recipe to prepare this authentic Mexican breakfast!
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Huevos con Chorizo (Chorizo and eggs) is a very popular breakfast dish all over Mexico. It is so easy to make that it is one of the most useful dishes you can learn how to cook. It’s a recipe that I’m sure will come in handy on those days when you’re in a hurry to prepare breakfast, and your family will love it!
What is Chorizo?
Chorizo is a sausage, usually made with pork that is seasoned with a mix of spices and dried peppers and a little vinegar, then stuffed into casings. In Mexico, a chorizo link measures an average of 3-4 inches in length. Sometimes the links are separated by knots made with kitchen twine or dried corn husk strips. There are several types of Chorizo in Mexico, which vary from region to region. The ingredients can change with the region, too, and some chorizos are even made using nuts and serrano peppers, like the famous green chorizo form Toluca, Mexico.
Spanish vs Mexican Chorizo
Spanish Chorizo is usually seasoned with paprika (pimentón), garlic, and wine, then hung to cure. Mexican Chorizo is made using many more ingredients, including dried peppers (like Ancho and Guajillo), vinegar, marjoram, thyme, and Mexican oregano. Additionally, the curing process makes Spanish Chorizo much drier than Mexican Chorizo, which is mostly sold fresh (raw).
Characteristics of Mexican Chorizo
One of the first characteristics you will notice of a good quality Mexican Chorizo is that it is very aromatic since the addition of several spices and herbs gives it a unique aroma. The amount of fat content should be no more than 15% of the amount of pork meat. The color should be vibrant, orangey-red. When cooked, you won’t need to add oil to the skillet, since the chorizo will release its own fat as you cook it. Some might think that Mexican chorizos are spicy, but they really aren’t, since they are usually made using mild peppers.
Popular uses for Mexican Chorizo
I guess the most popular recipe you will find for using chorizo is this one, Chorizo con Huevo/Chorizo and Eggs. Besides that, chorizo can also be cooked with potatoes (Papas con Chorizo) or in a red salsa (Chorizo in Salsa). Chorizo can also be used as a topping for Molletes and as a filling for sandwiches (Mexican tortas), tacos, and quesadillas. Additionally, chorizo can be added to pasta (with tomato sauce), soups, and beans, like in the case of Frijoles Charros (Cowboy Beans). The options are many to choose from since chorizo is known for making any dish taste better!
How to Cook Chorizo and Eggs
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INSTRUCTIONS:
Step 1: Heat the Frying Pan
Heat a medium-size skillet at medium high heat. While the skillet is getting hot, crumble the chorizo apart to help you cook it evenly. You can also do this once the chorizo is already cooking in the frying pan.
Step 2: Add the Chorizo
Add the crumbled chorizo and cook evenly. The time you will cook the chorizo for will be about 4 minutes. If you still have pieces of chorizo that are bigger than others, try to break them apart with a wooden spoon to make them small. This will help them cook evenly.
Step 3: Add the Eggs
Once the chorizo is cooked, crack the eggs and add them to the frying pan, but do not stir them at first. Season the eggs and chorizo with salt. Wait for about one minute, then proceed to scramble the eggs. Gently stir the eggs to combine them with the chorizo. Keep cooking and stirring until the eggs are done to your liking. I like my eggs cooked tender, and that takes less than 2 minutes.
Serve with a side of refried beans, avocado slices, and some warm tortillas.
What is good to serve with Chorizo and Eggs?
Chorizo con Huevo is commonly served with a side of refried beans, and they can either be black or pinto beans. The Chorizo and Eggs can be eaten with corn or flour tortillas, or a crusty Mexican bread roll. A good table salsa, either red or green, is also a good thing to have on hand. Some restaurants serve Chorizo and eggs with a side of refried beans and a side of guacamole for breakfast or brunch.
Notes about cooking chorizo and eggs
While cooking the chorizo, it will release its fat content. Some brands are different than others, but if the chorizo you are using releases too much fat, remove it from the pan using a spoon. Only leave about a teaspoon of the fat to cook the eggs.
Any chorizo and egg leftovers will last about 3 days in the fridge. To reheat the leftovers, place them in a frying pan and add a tablespoon of water, turn the heat to medium-low, cover the frying pan, and cook for about 5 minutes. If you want to use the microwave, remember to add the tablespoon of water, that way the eggs won’t get too dry.
If you want, you can cook the chorizo ahead of time, even a day or two in advance. It will be able to preserve itself due to its fat content.
Other Breakfast & Chorizo Recipes:
How to Make Chicharron Prensado
📖 Recipe
Chorizo and Eggs
Ingredients
- 6 oz. Mexican Chorizo with the casing removed
- 4 eggs
- Salt to taste
Instructions
Step 1: Heat the Frying Pan
- Heat a medium-size skillet at medium high heat. While the skillet is getting hot, crumble the chorizo apart to help you cook it evenly. You can also do this once the chorizo is already cooking in the frying pan.
Step 2: Add the Chorizo
- Add the crumbled chorizo and cook evenly. The time you will cook the chorizo for will be about 4 minutes. If you still have pieces of chorizo that are bigger than others, try to break them apart with a wooden spoon to make them small. This will help them cook evenly.
Step 3: Add the Eggs
- Once the chorizo is cooked, crack the eggs and add them to the frying pan, but do not stir them at first. Season the eggs and chorizo with salt. Wait for about one minute, then proceed to scramble the eggs. Gently stir the eggs to combine them with the chorizo. Keep cooking and stirring until the eggs are done to your liking. I like my eggs cooked tender, and that takes less than 2 minutes.
- Serve with a side of refried beans, avocado slices, and some warm tortillas.
Virgil
Delicious. What more can I say o
Paul Alan
Perfect recipe! I used to eyeball the egg/chorizo and it was good but never the same. This is perfect ratio. I'd add cheese and refried beans and enjoyed as a side dish or burrito style and it's delicious. Leftovers warmed up were still great. Thanks!