Chorizo and Eggs
Authentic chorizo and eggs is a popular Mexican dish that's flavorful, easy, and quick to make! Serve with tortillas for the best breakfast.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 1 Roma tomato, (finely chopped)
- ½ white onion, (finely chopped)
- 1 clove garlic, (minced)
- 9-12 ounces pork chorizo
- 6 large eggs
- Kosher salt, (to taste)
- Freshly ground black pepper, (to taste)
- Queso fresco or cotija cheese
- Chopped cilantro
Instructions
- 1
Heat the olive oil in a medium skillet over medium-high heat. Stir in the tomatoes and onions and cook for 5 minutes until the onions are translucent and the tomatoes start to soften.
- 2
Stir in the garlic and cook for an additional 1 minute until fragrant.
- 3
Remove the chorizo from the casing and add it to the skillet. Using a wooden spoon or spatula, crumble it up into small pieces and saute for 8 minutes until fully cooked through. If the chorizo is extra fatty and lets out a lot of grease (it likely will), feel free to drain off any excess fat.
- 4
In a separate bowl, whisk together the eggs. Pour them into the skillet and let them cook for about 30 seconds. Then, continue gently stirring until the eggs are just cooked through.
- 5
Remove the pan from the heat, and season with salt and black pepper to taste. Garnish with queso fresco and cilantro, and serve immediately.