Can I use store-bought chorizo instead of homemade?

Absolutely. Store-bought chorizo is often just as flavorful and will make life even easier. Just check the spiciness level to match your taste.

Can I prep this in advance for meal prep?

Yes! Prepare the scramble, divide into containers, and refrigerate. Reheat as needed—great for quick breakfasts or lunches all week.

What if I don’t eat pork?

No problem. Look for beef, chicken, or soy chorizo at the store. The cooking process stays the same and you still get loads of flavor.

It depends on your chorizo. Some chorizos are quite mild, while others pack extra heat. Sample a small bit before cooking, and add fresh jalapeño at the end only if you want extra spice.

Chorizo and Eggs Recipe

Name: Chorizo and Eggs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1/2 pound chorizo, homemade or store bought; 1/2 white onion, chopped; 3 cloves garlic, chopped; 1 medium tomato, chopped; 1/2 teaspoon salt; 4 large eggs, beaten; 1/3 cup chopped cilantro; 8-10 tortillas, warmed; refried beans; pico de gallo; jalapeño, thinly sliced

Description

Chorizo and eggs is a flavorful and satisfying Mexican breakfast dish featuring savory chorizo sausage sautéed with onions, garlic, and tomatoes, then gently combined with beaten eggs. Served with warm tortillas and traditional garnishes, it’s the perfect way to start the day or enjoy a hearty brunch.

Ingredients

Units Scale

Main Ingredients

1 tablespoon vegetable oil
1/2 pound chorizo, homemade or store bought
1/2 white onion, chopped
3 cloves garlic, chopped
1 medium tomato, chopped
1/2 teaspoon salt
4 large eggs, beaten

For Serving (Optional)

1/3 cup chopped cilantro
8–10 tortillas, warmed
refried beans
pico de gallo
jalapeño, thinly sliced

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Instructions

Cook the Chorizo: Heat the vegetable oil in a frying pan over medium-high heat. Add the crumbled chorizo and fry for about 5 minutes, stirring occasionally, until it is browned and cooked through.
Sauté Aromatics and Tomato: Turn the heat down to medium and add the chopped onions and garlic to the pan. Sauté until the onions are softened and fragrant, about 2-3 minutes, then add the chopped tomato. Continue cooking for 3-5 minutes, stirring occasionally, until the tomato has broken down and released its juices.
Add and Cook the Eggs: Pour the beaten eggs into the pan with the chorizo mixture. Gently stir everything together, cooking for about 4 minutes, until the eggs are just set but still moist. Season with salt and pepper to taste.
Serve: Transfer the chorizo and eggs to serving plates. Garnish with chopped cilantro, pico de gallo, refried beans, and sliced jalapeño as desired. Serve hot with warmed tortillas on the side.

Notes

Use Mexican-style chorizo for authentic flavor; Spanish chorizo has a firmer texture and a different taste.
You can adjust the amount of salt depending on your chorizo’s seasoning.
Serve with a squeeze of lime for extra freshness.
For a spicier dish, use hot chorizo or add extra jalapeño slices.

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 18g
Cholesterol: 245mg