Chorizo & Egg Mix Recipe

Prepare ingredients

Crack the eggs into a medium bowl, add the milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper; whisk until combined and slightly frothy. Finely dice the yellow onion, mince the garlic, chop the jalapeño (remove seeds for less heat), and chop the cilantro. Measure and have the butter and oil ready.

Cook chorizo

Place a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil and heat until shimmering (about 30 seconds). Add the raw chorizo, breaking it up with a spatula. Cook, stirring and turning occasionally, until the chorizo is browned and most of the pink is gone, about 6–8 minutes. Use the spatula to break it into small crumbles as it cooks. If the chorizo releases a lot of fat, spoon off and reserve excess, leaving about 1–2 tablespoons of fat in the pan for flavor.

Sauté aromatics

Push the cooked chorizo to one side of the skillet (or transfer to a bowl briefly if the pan is crowded). Add the butter to the empty side (or return pan to medium heat and add butter). Add the diced onion and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and chopped jalapeño and cook another 1–2 minutes until fragrant and softened, stirring so they don’t burn. Stir the onion, garlic, jalapeño, and chorizo together to combine evenly.

Scramble eggs

Reduce heat to medium-low. Pour the whisked eggs over the chorizo and vegetables, letting them settle for 10–15 seconds. Using a spatula, gently push and fold the eggs from the edges toward the center, forming large soft curds. Continue folding gently and intermittently, allowing the uncooked egg to reach the hot pan between folds. Cook until eggs are softly set but still slightly moist, about 2–3 minutes total. Avoid overcooking; remove from heat when eggs are just set as carryover heat will finish them.

Season and finish

Taste and adjust seasoning: add remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper if needed. Stir in chopped cilantro. If using cheese, sprinkle crumbled queso fresco or shredded cheddar on top and let it melt slightly from residual heat. Squeeze a little lime over the mix to brighten flavors.

Serve

Serve the chorizo and egg mix immediately with warm tortillas (corn or flour), lime wedges on the side, and extra cilantro if desired. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated over low heat.