Huevos con chorizo – Mexican-style eggs with sausage Recipe
Huevos con chorizo is a breakfast that smells so intense it’s hard to stay in bed. In Mexico it’s a popular weekend morning meal, when there’s time for unhurried frying and sneaking bites straight from the pan. The taste is like scrambled eggs with good, well-seasoned sausage, but with chili and cilantro it turns into a little morning fiesta.
Huevos con chorizo combine the simplicity of scrambled eggs with the intense smoky, paprika-rich character of chorizo and the freshness of chili and cilantro. It’s a breakfast with a typically Mexican temperament – lots of aroma, a touch of heat and a satisfying hit of protein that’s easy to scoop up with a warm tortilla. The dish is made from just a few ingredients, but thanks to the seasoned sausage it tastes like something that took much longer to prepare.
Chef's tips
Fry the chorizo long enough for it to brown well and release its fat – this fat is the flavor base for the eggs, so don’t rush this step. Pour the eggs onto a moderately hot pan and stir gently so you don’t end up with dry, rubbery scrambled eggs; remove the pan from the heat while the eggs are still slightly moist, as they’ll finish cooking in the residual heat. If your chorizo is very salty, be careful with extra salt – it’s better to add just a pinch at the end if needed.
How to serve
Serve straight from the pan, with tortillas warmed on a dry pan or in the oven so everyone can roll their own little breakfast tacos. Put a bowl of chopped cilantro, lime wedges and, for the brave, extra chopped chili on the side. It’s an ideal dish for a lazy Sunday morning when everyone’s hanging around the kitchen with a mug of coffee and the eggs with chorizo disappear at lightning speed.
Ingredients
- eggs - 6 piece
- chorizo - 200 g
- onion - 0.5 piece
- chili pepper - 1 piece
- vegetable oil - 1 tablespoon
- cilantro - 0.25 bunch
- salt - 0.25 teaspoon
- black pepper - 0.25 teaspoon
- wheat tortillas - 6 piece
Preparation
- Finely dice the onion. Halve the chili, remove the seeds if you prefer it milder, and chop finely.
- Remove the chorizo from its casing if it has one and crumble it with your fingers or cut into small pieces.
- Heat the oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes, until softened and slightly translucent.
- Add the chorizo and fry for 4–5 minutes, stirring often and breaking it up with a spoon, until the sausage releases its fat and browns lightly.
- Add the chopped chili and fry for 1 more minute, stirring.
- In a bowl whisk the eggs with the salt and pepper. Pour the eggs into the pan with the chorizo.
- Cook over medium heat, gently stirring from the edges towards the center, until the eggs are set but still slightly moist – usually 3–4 minutes.
- Remove the pan from the heat and sprinkle the dish with chopped cilantro.
- Warm the tortillas in a dry pan for several seconds on each side, until soft and hot.
- Serve the eggs with chorizo immediately, with warm tortillas or bread for scooping up the filling.
Storage
Leftover huevos con chorizo can be stored in an airtight container in the fridge and gently reheated in a pan or microwave. They also work well as a filling for breakfast burritos the next day.
