HUEVOS CON CHORIZO
Huevos con chorizo is a classic Mexican breakfast made by scrambling eggs with fresh Mexican chorizo. Bold, savory, and fast, it’s a dependable morning dish built for real life.
Ingredients
- Mexican chorizo pork or beef
- Eggs
- White onion
- Neutral oil only if needed
- Salt use a light hand — chorizo brings plenty
- Warm corn or flour tortillas for serving
- Optional but common additions:
- Diced tomato
- Serrano or jalapeño
- Refried beans
- Avocado slices
Instructions
- Cook the chorizo
- Heat a skillet over medium heat. Add the chorizo and break it up with a spoon. Cook until fully browned and the fat has rendered, about 5–7 minutes.
- Add the onion
- Stir in finely chopped onion and cook until softened, about 2 minutes. If the pan looks dry (rare), add a small splash of oil.
- Scramble the eggs
- Lower the heat slightly. Crack the eggs directly into the pan or whisk separately, then add. Gently scramble, folding the eggs into the chorizo until just set.
- Taste and adjust
- Season lightly if needed. Most of the salt should come from the chorizo.
- Serve hot
- Spoon into warm tortillas or serve on a plate with beans and avocado.
Notes
- Use Mexican chorizo, not cured Spanish chorizo.
- Let the chorizo fully render before adding eggs for best flavor.
- Keep the heat moderate to avoid dry eggs.