Chorizo and Eggs

A flavorful, spicy, filling, and straightforward Mexican breakfast you can serve in so many ways. Possibly low-carb, gluten-free, and paleo breakfast ready in a cinch. Or add flour tortillas for the win!

Course Breakfast

Cuisine Mexican

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 316kcal

Author Imma

Ingredients

2 tablespoons olive oil
¼-½ cup onion, chopped
1 green onion, chopped
2 chorizos (about 8 ounces)
6 large eggs
Salt and pepper to taste
Tortillas for serving (optional)

Instructions

Heat a large skillet over medium-high heat, add olive oil, then onions and green onions. Saute for about 5 minutes until the onions soften and become translucent.
Remove the chorizo from its casing and add it to the skillet. Using a wooden spatula, crumble it into little pieces and saute until fully cooked for 8-10 minutes over medium-low heat. If the chorizo is super fatty and oozes out a lot of grease, feel free to drain off the excess fat.
In a small bowl, crack eggs and whisk with a pinch of salt and pepper for about 30 seconds. Stir the eggs into the chorizo mixture and let it set for about 30 seconds. Then continue gently stirring until the eggs are just cooked through. Do not allow the eggs to brown. Season with salt and pepper to taste.
Remove the pan from the heat and serve immediately with corn or flour tortillas and other Mexican favorites like queso fresco, a dash of spicy salsa, or refried beans.

Notes

Store leftover chorizo and eggs in an airtight container in the refrigerator for about a week.
Chorizo and eggs can be stored in a freezer-safe ziplock bag and kept in the freezer for about two months.
You can use lean chorizo to avoid excess fat.
Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition