Chorizo and Eggs Recipe
This recipe for Chorizo con Huevos (Mexican sausage with eggs) is an easy, flavor packed breakfast that makes an excellent hangover cure! It only takes 20 minutes and two ingredients to make, plus garnishes of course.
Servings: 2 servings
Calories: 530kcal
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
Calories: 530kcal | Carbohydrates: 5g | Protein: 30g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 398mg | Sodium: 130mg | Potassium: 365mg | Fiber: 3g | Sugar: 1g | Vitamin A: 954IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 4mg
