Scrambled eggs with crumbled Mexican chorizo. A quick, flavourful and comforting classic Mexican breakfast.
About this recipe
Huevos con chorizo is a classic Mexican breakfast where beaten eggs are scrambled with crumbled and fried Mexican-style chorizo. Served with refried beans, warm tortillas and salsa.
History & Origin
Eggs with chorizo represent the essence of Mexican breakfast: quick, substantial and full of flavour. This dish exemplifies the fusion between the Spanish sausage tradition and the Mexican custom of eggs as the basis of breakfast. Mexican chorizo, unlike Spanish chorizo, is a raw sausage made from minced pork, ancho chilli, guajillo, vinegar and spices. When cooked it crumbles in the pan, releasing an aromatic orange-red fat. In Mexico, eggs with chorizo are a breakfast for any day of the week, from the humblest kitchen to elegant restaurants. They are found on every breakfast menu across the country. Each region has its variations. In the north, drier chorizo is used; in the centre, fattier and softer; in Oaxaca with green herb chorizo; and in Toluca with the city's famous green or red chorizo.
Estimated cost
£4.20
Total cost
£1.05
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
20g
Protein
4g
Carbohydrates
24g
Fat
0g
Fibre
580mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Remove the skin of the chorizo and crumble it with your hands or a fork.
- 2
In a frying pan over medium heat, cook the chorizo desmoronado without oil (suelta its propia fat) for 5-7 minutes until golden and crispy.
💡 No escurras the fat of the chorizo; es it that le da flavour and colour a the eggs.
- 3
If deseas, add the chopped onion and the serrano chilli. Sauté 1 minuto.
- 4
Beat the eggs slightly with a pinch of salt and viértelos on the chorizo in the frying pan.
- 5
Stir with a spatula over medium-low heat until the eggs they are cuajados pero todavía cremosos. No sobrecocines.
- 6
Serve immediately accompanied of refried beans, warm tortillas and sauce to taste.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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