Chorizo and Eggs Recipe
User Reviews
3.9
Chorizo and Eggs Recipe
Description
This recipe starts by removing the membrane from Mexican chorizo, then cooking it with finely chopped white onion, plum tomatoes, and garlic in cooking oil until much of the fat renders out. Beaten eggs are added to the chorizo mixture and cooked gently until set but still tender. The dish is served with warmed tortillas, refried beans topped with tortilla chips, and a choice of salsa to add varying heat and tang.
The eggs absorb the savory, spicy flavors from the chorizo and vegetables, creating a flavorful and textured scramble. The cooking method involves sautéing each ingredient briefly to maintain freshness and meld flavors before combining them with eggs. Corn or flour tortillas provide a flexible vehicle for assembling tacos, making it an informal and satisfying meal.
This dish invites garnishes such as salsa verde or a preferred restaurant-style salsa. Optional cheese toppings like Ranchero cheese can add creaminess. Draining excess fat after cooking the chorizo is an option to adjust richness. The recipe notes that Mexican chorizo varies in spice, and some brands may be preferred.
Ingredients
Eggs
- 8 egg
- 12 ounces Mexican chorizo
- 1 onion small, white
- 2 plum tomatoes
- 1 clove garlic
- 1 tablespoon neutral cooking oil generic cooking oil
- salt to taste
Garnishes
- 12 to 16 corn tortilla or flour tortillas
- 2 cups refried beans
- 12 to tortilla chips
- 1 cup salsa of your favorite
Instructions
Cooking
- Remove the membrane from the chorizo
- Finely chop the onion, tomato, and garlic
- Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
- Preheat a large frying pan to medium
- Add the cooking oil and the onion to the frying pan and cook for 1 minute
- Add the tomato and garlic, stir and cook for 1 minute
- Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
- Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
- Cook, stirring occasionally until the eggs are just cooked
- While the eggs are still cooking, heat the tortillas on your griddle or comal
Serving
- Divide the scrambled eggs and chorizo into 4 portions
- Serve with refried beans garnished with tortilla chips
- Serve with 3 or 4 tortillas per person and your favorite salsa to make tacos
- Try the salsa verde or restaurant salsa
Notes
- Choose your favorite brand of Mexican chorizo as the flavor varies significantly.
- Drain excess fat from chorizo after cooking to reduce greasiness if desired.
- Fully cook Mexican chorizo before combining with eggs for food safety.
- Top with Ranchero cheese if you want added creaminess.
- Serve with warmed tortillas and salsa to assemble tacos.
- Soyrizo is a suitable substitute to lower fat content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Serving | 2eggs | |
| Calories | 796kcal | 40% |
| Carbohydrates | 106g | 35% |
| Protein | 45g | 90% |
| Fat | 34g | 52% |
| Sodium | 956mg | 40% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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