Chorizo Scrambled Eggs Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
508 kcal
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Course
Breakfast
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Cuisine
North American
Chorizo Scrambled Eggs Recipe
Description
This Chorizo Scrambled Eggs recipe features diced cured chorizo sausage cooked with minced onion until browned and fragrant. The cooking fat and flavors combine as eggs whisked with milk, salt, and pepper are added to the pan. White cheddar cheese is sprinkled over before gently scrambling the eggs to a soft, cooked-through finish.
A simple cilantro pesto made from finely minced cilantro, olive oil, salt, and pepper complements the dish by adding fresh, herbal notes and a smooth texture contrast. The method includes allowing the pan with chorizo and onion to cool briefly before adding eggs to prevent overcooking. The use of cured or fresh chorizo is addressed with guidance on casing removal and thorough cooking if using fresh sausage.
This dish suits breakfast or brunch and can be doubled when cooking for more people, requiring an adequately sized pan. The balance between the spicy, cured meat and creamy eggs with cheese makes it hearty and flavorful without relying on complex ingredients.
Ingredients
- 1 tablespoon butter
- ½ cup chorizo sausage see notes, diced
- ½ cup onion minced
- 4 large egg
- 2 tablespoon milk
- ⅛ teaspoon salt sea salt
- ⅛ teaspoon black pepper sea salt
- ⅓ cup White Cheddar Cheese grated
Cilantro Pesto
- ¼ cup cilantro
- 2 tablespoons olive oil
- 1 pinch salt sea salt
- 1 pinch black pepper sea salt
Instructions
- Melt the butter in a large, non-stick frying pan over medium-high heat. add the chorizo and onion and cook, stirring occasionally, until both the sausage and onion have browned, about 6-7 minutes. Turn the heat down to medium and remove the pan from the heat for 2 minutes to let it cool slightly.
- While the chorizo is cooking make the pesto. Finely mince the cilantro then mix it in a small bowl with the olive oil and a pinch of salt and pepper.
- In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.
- Place the frying pan with the chorizo back on the heat and add the eggs to the pan then sprinkle the white cheddar cheese on top. Scrape the bottom of the pan slowly and continuously until the eggs are cooked through, about 3 minutes. Remove the pan from the heat and serve immediately with the pesto on top.
Notes
- This recipe can be easily doubled; use a larger frying pan to accommodate more eggs.
- Cured chorizo sausage is diced with its casing removed if tough or chewy; fresh chorizo requires removing casing and full cooking before adding eggs.
- Fresh chorizo will give the eggs a distinctive dark red color when cooked with them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 508kcal | 25% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 44g | 68% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 448mg | 149% |
| Sodium | 1368mg | 57% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1337IU | 27% |
| Vitamin C | 14mg | 16% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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