Description
Chorizo and Eggs is a flavorful breakfast dish combining spicy chorizo with scrambled eggs, perfect for a hearty meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 Roma tomato, finely chopped
- ½ white onion, finely chopped
- 1 clove garlic, minced
- 9–12 ounces pork chorizo
- 6 large eggs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- For serving: Queso fresco or cotija cheese
- Chopped cilantro
Instructions
- Heat the olive oil in a medium skillet over medium-high heat. Stir in the tomatoes and onions and cook for 5 minutes until the onions are translucent and the tomatoes start to soften.
- Stir in the garlic and cook for an additional 1 minute until fragrant.
- Remove the chorizo from the casing and add it to the skillet. Using a wooden spoon or spatula, crumble it up into small pieces and sauté for 8 minutes until fully cooked through. If the chorizo is extra fatty and lets out a lot of grease, feel free to drain off any excess fat.
- In a separate bowl, whisk together the eggs. Pour them into the skillet and let them cook for about 30 seconds. Then, continue gently stirring until the eggs are just cooked through.
- Remove the pan from the heat, and season with salt and black pepper to taste. Garnish with queso fresco and cilantro, and serve immediately.
Notes
- For a spicier dish, use hot chorizo.
- Serve with warm tortillas for a complete breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 400mg