Fresh chorizo is one of our favorite ingredients. It’s ultra-flavorful, spicy, and perfect with eggs. Our family loves this recipe for breakfast and dinner! So quick, easy, and flavorful! Most often, we pile chorizo and eggs into warm tortillas for amazing tacos. For more recipes like this, see our breakfast tacos with potatoes and peppers or these cheesy chile breakfast quesadillas.
Key Ingredients
Chorizo: For this breakfast skillet, choose fresh Mexican chorizo. You can buy it in casings or as bulk sausage. If you can’t find fresh chorizo, use spicy Italian sausage instead. (Cured chorizo from Spain is different – it’s eaten without cooking and not suitable for this recipe.) Eggs: I scramble my eggs for this recipe. To see more tips about scrambling eggs, see my scrambled eggs recipe. Onion: I love a little crunch and cook the chorizo with sliced onion. White, yellow, or sweet onions work great. You can add other veggies, too, like bell peppers, potatoes, and tomatoes. Cilantro, Lime, Cotija Cheese, and Tortillas: These are optional, but I love them with chorizo and eggs. When I’m feeling feisty, I even make my own tortillas (they are amazing). Here are my corn tortillas and flour tortillas recipes.
How to Make Chorizo and Eggs
This chorizo and scrambled eggs recipe is super easy and one of our favorites. We enjoy it for breakfast and even dinner! First, remove the fresh sausage from its casings. Add the raw sausage to a hot pan and cook until the fat renders and the sausage browns. As it cooks, use a spoon to break it into pieces. Toss in some sliced onions and cook them until sweet and softened. Once the sausage is cooked, check the pan. If there’s a lot of rendered fat, you might want to remove some. A little fat is good – it adds flavor! But too much will make the eggs greasy. Now for the eggs. We’ve talked about scrambled eggs on Inspired Taste before. For the best results, use medium-low heat. If the pan is too hot from cooking the sausage, wait a minute or two before adding the eggs. When the eggs are cooked, serve everything family-style with fresh lime, cilantro, a sprinkle of salty cheese (we love cotija), and warm tortillas. 1/2 cup sliced onion 6 large eggs Pinch salt Handful cilantro leaves Cotija cheese or Queso fresco for serving Lime wedges, for serving Tortillas, warmed for serving, try homemade corn tortillas 2Stir in the sliced onions and cook, stirring occasionally, until the sausage is cooked through and crispy, 5 to 6 minutes more. 3Meanwhile, crack eggs into a bowl, add a pinch of salt, and whisk until well blended. 4Take the pan off the heat for a minute so it cools slightly. Check how much fat has been rendered from the sausage. If it is more than a tablespoon, remove some from the pan. 5Place the pan back over medium-low heat. Pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds. 6Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds (see us do this in our scrambled eggs video). 7When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. 8Give a final stir and serve with the tortillas, a few lime wedges, cilantro leaves, and cheese scattered on top.
