Huevos Con Chorizo Recipe

Cook chorizo

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil if your chorizo is very lean; otherwise you can cook without additional oil. Add the chorizo (remove casing and break up with a spoon). Cook, stirring and breaking into small pieces, until browned and cooked through, about 6–8 minutes. Push the chorizo to one side of the pan and drain excess fat with a spoon if there's a lot.

Soften aromatics and add tomato

Add the chopped onion to the pan with the chorizo and cook 3–4 minutes until softened and translucent. Add the diced tomato and cook another 2 minutes until it softens and some juices release. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust.

Scramble eggs with chorizo

Crack the eggs into a bowl and lightly beat. Reduce heat to medium-low. Pour eggs into the skillet over the chorizo mixture. Let eggs sit undisturbed for 15–20 seconds, then gently stir and fold until eggs are softly set and mixed with the chorizo, about 2–3 minutes. Remove from heat when slightly glossy; residual heat will finish cooking. Stir in chopped cilantro if using. Keep warm while finishing rice and beans.

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. In a small saucepan, bring 1.5 cups water, 1 teaspoon oil or butter and 1/4 teaspoon salt to a boil. Stir in the rinsed rice, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5 minutes more. Fluff with a fork before serving.

In a small skillet, heat 1 teaspoon olive oil over medium heat. Add 1/4 cup finely chopped onion and cook until soft, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in the drained beans, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mash about one-third of the beans with the back of a spoon to thicken. If the mixture seems dry, add 1–2 tablespoons broth to loosen. Heat until warmed through, about 3–4 minutes. Taste and adjust seasoning.

Divide rice between 2–3 plates. Spoon beans beside the rice and top with a generous portion of huevos con chorizo. Serve with warm tortillas, lime wedges and salsa on the side. Encourage diners to squeeze lime over the eggs and beans and assemble tacos if desired.