Eggs With Chorizo Recipe

Name: Mitla Cafes Eggs With Chorizo Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 oz fresh Mexican or Spanish chorizo (casings removed); 1 medium yellow onion; 2 cloves garlic cloves; 1 medium jalapeño or serrano chile; 6 large eggs; 2 tbs milk or half-and-half; 1 cup cheddar or Monterey Jack, shredded (optional); 1 tsp salt; 1 tsp black pepper; 2 tbs fresh cilantro, chopped; 2 wedges lime wedges (optional); 1 tbs olive oil or neutral oil; 4 pieces warm corn or flour tortillas; 1 small sliced avocado; 2 tbs pickled red onions or hot sauce

Inspired by Mitla Cafe

Time25m

Serves2

Make Eggs With Chorizo Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chorizo & aromatics

8 oz fresh Mexican or Spanish chorizo (casings removed)

1 medium yellow onion

2 cloves Garlic cloves

1 medium jalapeño or serrano chile

Eggs & dairy

6 Large eggs

2 tbs milk or half-and-half

1 cup cheddar or Monterey Jack, shredded (optional)

Seasoning & finishing

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Fresh cilantro, chopped

2 wedges lime wedges (optional)

1 tbs olive oil or neutral oil

To serve (optional)

4 pieces warm corn or flour tortillas

1 small sliced avocado

2 tbs pickled red onions or hot sauce

Method

Chorizo & aromatics

Prepare ingredients

Peel and finely dice the onion. Mince the garlic. Remove seeds from the jalapeño if you want less heat, then finely dice.

Heat a 10-inch skillet over medium heat. Add the oil and let it warm for 30 seconds.

Add the chorizo (casings removed) to the skillet. Break it up with a spatula and cook, stirring occasionally, until it is well-browned and most of the fat has rendered, about 6–8 minutes.

Push the chorizo to one side of the pan and add the diced onion and jalapeño to the cleared space. Sauté until the onion is translucent and soft, about 4–5 minutes. Stir everything together.

Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. If the pan seems very dry, add a splash (about 1 tsp) of oil.

Eggs & dairy

In a medium bowl, crack the eggs. Add the milk (or half-and-half), salt, and pepper. Whisk until just combined and slightly frothy, about 30 seconds.

Reduce the heat under the skillet to medium-low. If there's an excessive amount of rendered chorizo fat (more than 2–3 tablespoons), spoon off and discard all but 1–2 tablespoons; leave the flavorful fat in the pan.

Pour the beaten eggs over the chorizo and vegetables in the skillet. Allow them to sit, undisturbed, for 10–15 seconds so they begin to set at the edges.

Using a spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to fold and stir gently until the eggs are mostly set but still slightly glossy and soft, about 2–3 minutes. Avoid overcooking; residual heat will finish them.

If using cheese, sprinkle the shredded cheese over the eggs during the last 30 seconds of cooking so it melts into the curds. Remove the pan from the heat.

Seasoning & finishing

Taste and adjust seasoning with additional salt and pepper as needed (chorizo can be salty, so adjust cautiously).

Sprinkle chopped cilantro over the eggs. Squeeze a lime wedge over portions you plan to eat right away, if using.

Serve hot directly from the skillet or transfer to a warmed plate. Offer warm tortillas, sliced avocado, and pickled onions or hot sauce alongside.