Chorizo And Eggs Recipe

Mix the chorizo

In a medium bowl combine the ground pork, smoked paprika, ancho/chili powder, ground cumin, dried oregano, minced garlic, apple cider vinegar, kosher salt, black pepper and red pepper flakes. Use your hands or a spatula to mix thoroughly until spices are evenly distributed and mixture feels slightly tacky, about 1–2 minutes.

Let the mixture rest uncovered in the refrigerator for 10–15 minutes if you have time — this helps the flavors meld. If short on time you can proceed immediately.

Cook the chorizo

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chorizo mixture and break it up with a spatula into small pieces. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. If excess fat accumulates, tilt the pan and spoon off a little, leaving enough fat to flavor the dish. Reduce heat to low and keep warm while you finish the rest of the plate.

Par-cook the potatoes

Place the diced potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a simmer. Cook until just tender when pierced with a knife, about 6–8 minutes. Drain well and spread on a towel to dry briefly — removing surface moisture helps them crisp.

Sauté aromatics

While the potatoes cook, heat 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium heat. Add the diced onion and red bell pepper and cook until softened and beginning to brown, 5–6 minutes.

Add the drained potatoes to the skillet with the onion and pepper. Sprinkle smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper over the potatoes. Press the potatoes flat with a spatula into a single layer and let them cook undisturbed for 3–4 minutes to develop a crust.

Flip or stir the potatoes to brown on other sides; continue cooking and turning occasionally until golden and crisp in spots, about 8–10 additional minutes. Taste and adjust seasoning. Stir in chopped parsley (optional) and remove from heat.

Heat a separate skillet over medium heat and add 1 tbsp butter or oil. Warm each tortilla 30–45 seconds per side until pliable and lightly toasted. Keep warmed tortillas wrapped in a clean towel or in a low oven so they stay soft.

Quarter the lime and chop cilantro. Place salsa in a small bowl for serving if using.

Fry the eggs

Heat 1 tbsp butter or oil in a nonstick skillet over medium-low heat until shimmering. Crack 4 eggs into the pan (two per person). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper over the eggs. For sunny-side-up, cook gently until whites are set but yolks remain runny, 3–4 minutes; cover the pan for the last 30–60 seconds if you prefer the whites fully set. To cook over-easy, carefully flip each egg and cook 20–30 seconds more.

Remove eggs from the pan and keep warm for plating.

Divide the home fries between two plates. Spoon the cooked chorizo alongside or over the potatoes. Top each portion with two eggs (2 eggs per serving). Serve the warmed corn tortillas on the side with cilantro, lime wedges and salsa. Squeeze lime over to taste before eating.

Optional: place some chorizo and eggs inside a warmed tortilla to make tacos, adding salsa and cilantro as desired.