Chorizo & Eggs Recipe

Chorizo & Eggs

1. 1

   Prepare ingredients

   Crack the eggs into a bowl and beat lightly with a fork until yolks and whites are combined; set aside. Finely chop the onion, mince the garlic, and, if using, seed and finely chop the jalapeño. Chop the cilantro and crumble the queso fresco if using. Warm the tortillas in a dry skillet or wrapped in foil in a low oven.

2. 2

   Cook aromatics

   Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon oil and swirl to coat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant.

3. 3

   Brown the chorizo

   Add the fresh chorizo (remove from casings and break into small pieces) to the skillet with the aromatics. Use a spatula to break the meat into crumbles. Cook, stirring and pressing to release fat, until the chorizo is fully cooked and slightly caramelized, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off and discard excess, leaving about 1 tablespoon in the pan for flavor.

4. 4

   Season

   Taste a small piece of the cooked chorizo and season the mixture with up to 1 teaspoon salt and 1/2 teaspoon black pepper if needed. Remember chorizo can be salty already, so adjust to taste.

5. 5

   Add eggs

   Reduce heat to medium-low. Pour the beaten eggs evenly over the cooked chorizo mixture. Let the eggs sit undisturbed for about 15–20 seconds, then using a spatula, gently push cooked edges toward the center, allowing uncooked egg to flow underneath. Continue gently stirring and folding the eggs into the chorizo until the eggs are softly scrambled and just set but still moist, about 2–3 minutes total. Avoid overcooking — remove from heat while slightly glossy; residual heat will finish them.

6. 6

   Finish

   Stir in chopped cilantro and half of the crumbled queso fresco or shredded cheese, if using. Adjust seasoning if necessary. Squeeze a little lime juice over the eggs for brightness.

7. 7

   Serve

   Serve the chorizo and eggs immediately with warm tortillas and remaining queso fresco on the side. Offer extra lime wedges and hot sauce. This recipe yields roughly 3 generous servings (or 4 smaller servings) — portion into tortillas or onto plates.