Tulo

Chorizo and Eggs Recipe

Raw Mexican chorizo renders a deep red, paprika-and-vinegar-spiked fat as it browns, and scrambling the eggs directly in that fat means every curd picks up flavor without needing extra butter or oil.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 1 lb Mexican chorizo, casings removed
  • 8 large eggs large eggs
  • 1/2 cup white onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup queso fresco, crumbled
  • 2 tbsp cilantro, chopped
  • 8 small tortillas corn tortillas, warmed

Nutrition per serving

Calories
823
Protein
49g
Carbs
29g
Fat
57g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat a large skillet over medium heat. Add the chorizo, breaking it up with a spatula, and cook for 6-8 minutes until browned and its fat has fully rendered out into the pan.
  2. 2Add the diced onion and garlic to the skillet and cook, stirring, for 2-3 minutes until the onion softens and turns translucent.
  3. 3If there's more than about 2 tablespoons of grease pooled in the pan, spoon off the excess, leaving just enough to coat the bottom.
  4. 4In a bowl, whisk the eggs with a pinch of salt until the yolks and whites are fully combined.
  5. 5Pour the eggs into the skillet and reduce the heat to low.
  6. 6Stir gently and continuously with a spatula, scraping the bottom, until the eggs form soft, glossy curds, 3-5 minutes. Remove the pan from the heat while the eggs still look slightly underdone; they'll finish setting from residual heat.
  7. 7Serve immediately, topped with crumbled queso fresco and cilantro, with warm tortillas on the side.

Tips & variations

  • Diced russet or Yukon Gold potatoes, parboiled and pan-fried until crisp, can be stirred in with the onion for a heartier version.
  • Spanish chorizo (the firm, cured, slicing kind) works differently: dice it and crisp it in a little oil first, since it won't render fat the way raw Mexican chorizo does.
  • For a milder dish, use half the amount of chorizo and bulk up the eggs to 10-12.
  • Wrap the finished scramble in warm flour tortillas with a spoonful of salsa for breakfast burritos that reheat well.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave in 20-second bursts, stirring between each, so the eggs don't overcook and turn rubbery.

Tips from the Tulo kitchen

  • Buying chorizo from a butcher counter rather than pre-packaged tubes often gives a coarser grind that browns with more texture instead of turning pasty.
  • If the chorizo grease seems too spicy or oily on its own, crack the eggs into the pan on the lowest burner setting to slow the cooking and keep curds soft.

FAQ

What's the difference between Mexican and Spanish chorizo for this recipe?

Mexican chorizo is raw and loose, similar to ground sausage, and must be fully cooked before adding eggs. Spanish chorizo is cured and firm like a hard sausage; it's typically diced and pan-fried since it's already safe to eat and won't render loose fat the same way.

Why are my chorizo and eggs greasy?

Mexican chorizo renders a large amount of fat as it cooks. Spoon off most of the excess before adding the eggs, leaving only a couple tablespoons to scramble in.

Can I make chorizo and eggs ahead for meal prep?

Yes. Cook the full recipe, let it cool, and portion it into containers. It reheats well for 3-4 days and works especially well rolled into burritos that can be frozen individually.

What should I serve with chorizo and eggs?

Warm corn or flour tortillas, refried beans, and a simple salsa or pico de gallo are the traditional accompaniments; sliced avocado also balances the richness of the chorizo fat.

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