Huevos con Chorizo (Eggs with Mexican Sausage)
This recipe for Huevos con Chorizo (eggs with Mexican sausage) is an easy, flavor packed breakfast that only takes 20 minutes and 2 ingredients to make, plus garnishes of course. Read on to learn why my version of this classic Mexican recipe is the best you'll ever have!
Chorizo and eggs is a classic Mexican dish and is made many different ways, but I think my method is the best.
Most chorizo and eggs recipes are made with scrambled eggs, but I much prefer it when the eggs are fried over easy. I fry my eggs in super hot oil so that they're lacy and crisp around the edges with perfectly runny yolks.
Paired with the spicy Mexican sausage, avocado and other toppings, it's about as perfect as a breakfast can get. And it also makes an excellent hangover cure!
This recipe makes a filling full flavored breakfast that I know you're going to love.
For more great egg dishes, try my ricotta soft scrambled eggs, this springtime asparagus quiche or this light and healthy oatmeal Dutch baby pancake!
Why This Recipe Works
- Only 6 ingredients.
- Made in less than 30 minutes.
- Super filling breakfast that's easy to make.
Ingredient Notes
Chorizo - This recipe is best with a good quality Mexican chorizo. You should be able to find it in the meat section of any good supermarket, or Latin markets for a nice spicy chorizo. . Homemade chorizo is a great choice as well!
I prefer using Mexican style chorizo, which is a soft, raw sausage that needs to be cooked, unlike other types of chorizo.
The Spanish version of chorizo is hard cured like a salami and can be sliced and eaten without cooking. Spanish chorizo is also delicious cooked up with eggs, but it has a much a different texture and flavor.
Eggs - We’ll leave the yolks perfectly runny so large eggs work best in this recipe.
Avocado - Pick a ripe avocado that is soft to touch, but not mushy. If it has a piece of stem still intact, see if it easily comes off. A green area underneath the stem means your avocado is ripe. If it’s brown, it’s overripe and if it doesn’t come off, it’s not yet ripe.
Cilantro - Cilantro brightens up this recipe and adds freshness, but if you don’t have any on hand, you can leave it out.
Onion - White onion is best here, not yellow. Red onions also work well, or pickled red onions if you have them!
Tortillas - Tortillas are optional, but adding the chorizo and eggs makes the best breakfast tacos. Use corn or flour tortillas.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Wooden spoon - A wooden spoon is helpful while breaking up the chorizo while cooking. If you don't have one, you can also use a spatula.
Spatula - You'll need a good spatula for transferring the eggs to your plate.
Large frying pan - A large frying pan with a heavy bottom works best for this recipe.
How to make chorizo and eggs: Step by Step Instructions
- Break the chorizo up into small pieces in a skillet and cook chorizo over medium heat until it starts to crisp, about 15 minutes.
- Push the chorizo mixture to the side and crack in the eggs. Cook the eggs to your desired level of doneness (flipping if needed), then use a spatula to transfer them to two plates with equal amounts of chorizo.
- Top with a few slices of onion, avocado and several sprigs of cilantro. Serve immediately with warm corn tortillas (or flour tortillas) and hot sauce on the side.
Tips for Success
- I love an egg with a runny yolk, but feel free to make your eggs how you prefer. Scrambled is typical.
- Chorizo is generally well seasoned, but add salt and pepper at the end if needed.
- If your chorizo is extra greasy, drain some of the grease before adding the eggs, but if your chorizo doesn't give off a lot of fat, you may need to add some oil to the pan before cooking the eggs.
What to serve with chorizo con huevos
You can eat your huevos con chorizo plain, but I love it with lots of fixings, like sliced onion, cilantro and avocado toppings.
Top with some Easy Tomato Salsa or this spicy, tangy Jalapeno Hot Sauce, sour cream or cotija cheese. They're all a delicious addition to this hearty Mexican breakfast!
Wrap the chorizo and eggs in warm tortilla wrap and add in your favorite salsa and a little Simple Smoky and Spicy Guacamole, and make delicious breakfast burritos or tacos.
Serve as a brunch dish with lots of extra toppings and sides, like green onions, black beans, and these Roasted Potatoes and Onions, which make great breakfast potatoes!
If you're making for a brunch and want to add a little something sweet, make some light and crispy waffles or mascarpone stuffed French toast! And don't forget to put out a pitcher of chilled cold brew coffee.
FAQ about chorizo and eggs
I don’t love the texture of refrigerated and reheated eggs, but you can store leftover chorizo in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet on low until cooked to 165 degrees F.
Beef chorizo is made from ground beef and pork chorizo is made from pork. Authentic chorizo is made from pork and includes lots of spices and seasonings like paprika, cumin, garlic, chili peppers and more. It usually has a spicy flavor and a distinct red color.
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Chorizo and Eggs Recipe
Ingredients
- ½ lb Mexican chorizo removed from casing
- 4 eggs
- salt and pepper to taste
- thinly sliced white onion
- ½ avocado sliced
- several sprigs fresh cilantro
- warm tortillas and hot sauce optional for serving
Instructions
- Break the chorizo up in a heavy bottomed skillet and cook over medium heat until it starts to crisp, about 15 minutes.
- Push the chorizo to the side and crack in the eggs. Cook the eggs to your desired level of doneness (flipping if needed), then use a spatula to transfer them to two plates with equal amounts of chorizo.
- Top with a few slices of onion, avocado and several sprigs of cilantro. Serve immediately with warm tortillas and hot sauce on the side.
Notes
- I love an egg with a runny yolk, but feel free to make your eggs how you prefer. Scrambled is typical.
- If you are serving a crowd or want an even bigger breakfast, you can serve this with some refried beans and/or potatoes.
- Chorizo is generally well seasoned, but add salt and pepper at the end if needed.
- If your chorizo is extra greasy, drain some of the grease before adding the eggs, but if your chorizo doesn't give off a lot of fat, you may need to add some oil to the pan before cooking the eggs.
Nutrition
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This looks so good! Love me some runny eggs 🙂