Tasty Chorizo & Eggs Recipe: A Hearty Mexican Breakfast in No Time by Donna John
Chorizo and eggs is a classic combination. My husband loves chorizo and eggs on the weekends. He puts the eggs into a flour tortilla and rolls it up for a breakfast burrito. I'm not much of a breakfast eater, but if you can turn it into a Mexican food meal, I'm all in! I like my chorizo and eggs with refried beans and guacamole. It's the weekend, so why not?
Mexican chorizo and eggs is super simple to make – and quick! The two-ingredient recipe can also be adjusted easily for how many people you are feeding. The measurements below feed two to three people. Cook more or less chorizo for how chorizo-y (is that a word?) you want your eggs. I prefer less chorizo and more eggs, but my husband likes chorizo overload.
Cook the chorizo in a skillet until cooked through. Crack desired amount of eggs on top of the chorizo. Start gently stirring until the eggs are the way you like them. You could also crack all the eggs into a bowl, whisk and pour them into the pan. Your call. Be sure to use Mexican chorizo and not dry Spanish chorizo. There's a big difference!
Serve these easy Mexican eggs for breakfast, brunch or as breakfast for dinner. Drizzling them with some homemade salsa is also delicious.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 to 3
- 1/4 - 1/3 pound fresh bulk Mexican chorizo
- 6 eggs
Here's how to make it:
- Cook the chorizo in a skillet until cooked through, breaking it up as you stir.
- Crack the eggs into the pan.
- Over medium-low heat, gently stir to break the yolks.
- Continue gently stirring until eggs are to desired doneness.
- If making into a burrito, load the chorizo and eggs onto flour tortillas.
- Roll up.
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