Introduction

Oh, the aroma of chorizo sizzling in the pan… it just takes me back, doesn’t it? There’s something so comforting and undeniably delicious about a hearty chorizo and eggs breakfast. This recipe is a weeknight dinner hero, a lazy weekend brunch star, and honestly, it’s so incredibly simple, you’ll wonder why you haven’t made it a staple sooner. Get ready to create a dish that’s bursting with flavor and pure, unadulterated joy!

Why You’ll Love This Recipe

Fast: Seriously, this comes together in about 20 minutes from start to finish. Perfect for those busy mornings or when you need a quick, satisfying meal.
Easy: No fancy techniques here! If you can chop an onion and whisk an egg, you can make this.
Giftable: While not a traditional “gift” in a jar, the deliciousness is gift-worthy! Bring it to a brunch party or share the recipe with friends.
Crowd-pleasing: Everyone loves chorizo and eggs. It’s a guaranteed hit for families, friends, and even picky eaters.

Ingredients

Gathering your ingredients is the first step to deliciousness. Here’s what you’ll need:

8 ounces fresh chorizo sausage, casings removed: This is the star of the show! Look for good quality, fresh chorizo at your local butcher or grocery store.
1/2 cup sliced onion: A little onion adds a sweet, savory depth that complements the chorizo perfectly.
6 large eggs: The perfect vehicle for all that chorizo goodness.
Pinch salt: Just to enhance those eggy flavors.
Handful cilantro leaves: Fresh cilantro adds a bright, herbaceous finish. Don’t skip this!
Cotija cheese or Queso fresco for serving: These salty, crumbly cheeses are the perfect finishing touch.
Lime wedges, for serving: A squeeze of fresh lime juice cuts through the richness and brightens everything up.
Tortillas, warmed, for serving: Because what’s chorizo and eggs without warm tortillas to scoop it all up?

How to Make It

Alright, let’s get cooking! It’s as easy as 1-2-3 (well, 8 steps, but they’re super simple!):

Get the chorizo cooking: Grab a skillet and place it over medium heat. Add your chorizo (casings removed, remember!) and start breaking it up with a spoon. Cook it until it’s beautifully browned.
Sauté the onions: Toss in your sliced onion with the browned chorizo. Cook them together for about 5 minutes, or until the onions have softened and become a little translucent.
Drain the fat (if needed): If your chorizo released a lot of extra fat, you might want to carefully tilt the pan and drain some of it off. I usually leave a little bit for flavor!
Whisk the eggs: While the chorizo and onions are doing their thing, grab a bowl and crack your eggs into it. Add a pinch of salt and whisk them until they’re nice and frothy.
Pour in the eggs: Pour your whisked eggs directly over the chorizo and onion mixture in the skillet.
Scramble to perfection: Let the eggs set for a moment, then start stirring occasionally. Keep stirring and cooking until the eggs are cooked through and perfectly scrambled.
Add the fresh herbs: Just before you’re ready to serve, stir in your fresh cilantro leaves. It’s amazing how this one little addition makes everything sing!
Serve it up! Spoon this deliciousness onto plates. Garnish with crumbled Cotija or Queso fresco, add a couple of lime wedges, and don’t forget those warm tortillas for the ultimate experience.

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative! Here are a few ideas:

Veggies: Want to sneak in more veggies? Try adding some diced bell peppers (any color!) or jalapeños along with the onions for a little kick.
Cheese: If you don’t have Cotija or Queso fresco, Monterey Jack or a mild cheddar would also be delicious.
Spice: For extra heat, add a pinch of red pepper flakes to the chorizo as it cooks, or serve with your favorite hot sauce.
Potatoes: For a heartier meal, add some small diced potatoes to the skillet before the onions and cook until tender.

Tips for Success

A few little secrets to make this recipe even better:

Don’t overcrowd the pan: Make sure your skillet is large enough to cook the chorizo and onions evenly.
Use fresh chorizo: Pre-cooked chorizo sticks won’t give you the same authentic flavor and texture.
Prep ahead: You can chop your onion and remove the chorizo from its casing the night before to save even more time in the morning.
Don’t overcook the eggs: Keep an eye on them as they cook to ensure they’re just set and still wonderfully tender.

How to Store It

Leftovers are rare in my house, but if you happen to have some, this chorizo and eggs will keep nicely in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or the microwave. It’s still delicious the next day!

FAQs

Can I use different types of chorizo?

Fresh, uncooked chorizo is best for this recipe. The cured Spanish chorizo has a different flavor and texture that won’t work as well here.

Can I make this ahead of time?

You can cook the chorizo and onion mixture ahead of time and store it in the fridge. Then, just whisk the eggs and cook them with the chorizo mixture when you’re ready to serve.

What else can I serve with this?

Aside from tortillas, this dish is also great with a side of black beans, avocado slices, or even on top of some crispy breakfast potatoes!

Chorizo and Eggs

A comforting and delicious chorizo and eggs breakfast that's perfect for weeknight dinners, lazy weekend brunches, and is incredibly simple to make.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Servings 4 servings

Equipment

Skillet
Spoon
bowl

Ingredients

Main ingredients

8 ounces fresh chorizo sausage casings removed
0.5 cup sliced onion
6 large eggs
1 pinch salt
1 handful cilantro leaves fresh

For Serving

Cotija cheese or Queso fresco for serving
Lime wedges for serving
Tortillas warmed, for serving

Instructions

Place a skillet over medium heat. Add your chorizo (casings removed) and start breaking it up with a spoon. Cook until beautifully browned.
Add the sliced onion to the browned chorizo. Cook together for about 5 minutes, or until the onions have softened and become a little translucent.
If your chorizo released a lot of extra fat, carefully tilt the pan and drain some of it off, leaving a little for flavor.
While the chorizo and onions are cooking, crack the eggs into a bowl, add a pinch of salt, and whisk until frothy.
Pour the whisked eggs over the chorizo and onion mixture in the skillet.
Let the eggs set for a moment, then start stirring occasionally until the eggs are cooked through and perfectly scrambled.
Just before serving, stir in the fresh cilantro leaves.
Spoon the chorizo and eggs onto plates. Garnish with crumbled Cotija or Queso fresco, add lime wedges, and serve with warm tortillas.

Notes

This recipe is fantastic as is, but feel free to get creative with substitutions and additions like bell peppers, jalapeños, or potatoes. Ensure your skillet is large enough to cook the ingredients evenly, use fresh chorizo for the best flavor and texture, and don't overcook the eggs.