Chorizo Con Huevos Recipe

1. Heat skillet

Place a 10–12-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and let it warm until shimmering, about 1 minute.

2. Add the ground chorizo to the hot skillet, breaking it up with a spatula into small pieces. Cook, stirring frequently, until the chorizo is fully browned and most of the fat is rendered, about 6–8 minutes. If the chorizo releases a large amount of fat and the pan seems greasy, drain off and discard excess fat, leaving about 1 tablespoon in the pan for flavor.

3. While the chorizo cooks, crack the 6 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the mixture is homogeneous and slightly frothy, about 20–30 seconds.

4. When the chorizo is finished and the skillet is over medium-low heat, push the cooked chorizo to one side of the skillet (or transfer to a bowl) and wipe out excess grease if necessary so the eggs won’t fry. Reduce heat to low–medium (gentle cooking prevents rubbery eggs).

5. Pour the beaten eggs into the skillet (into the cleared area or over the chorizo if you prefer them mixed). Allow the eggs to set at the edges for 10–15 seconds. Using a heatproof spatula, gently push the set edges toward the center, folding the eggs and creating soft curds. Continue folding gently and intermittently, removing the pan from the heat briefly if the eggs are cooking too quickly.

6. When eggs are about 70% set but still moist and slightly runny, fold the cooked chorizo fully into the eggs (if not already mixed). Sprinkle the 1/2 cup crumbled queso fresco (or Cotija) evenly over the eggs. Continue to cook for 30–60 seconds off and on the heat until the cheese softens and the eggs are cooked through but still creamy. Avoid overcooking.

7. Taste and adjust seasoning as needed. Transfer the chorizo con huevos to a serving plate or keep in the skillet. Garnish with 2 tablespoons chopped fresh cilantro and 2 tablespoons chopped green onion, if using.

8. Serve immediately with warm tortillas (6) and optional sliced avocado or pico de gallo. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently over low heat to avoid toughening the eggs.