Huevos con chorizo (also called chorizo con huevos) is one of the most popular ways that chorizo is enjoyed for breakfast in Mexico. It is extremely easy to prepare, making it one of the most useful dishes you can learn to cook. It is a classic recipe that I’m sure will come in handy on those busy mornings when you need a quick breakfast that everyone will love.
Ingredients
- Mexican Chorizo 170 g (about 2 medium-size chorizo links), casings removed
- Eggs 4 large
- Salt
For Serving
- Refried Beans (Black or Pinto)
- Sliced Avocado
- Warm Corn or Flour Tortillas
Cook It
- Heat a medium skillet over medium-high heat. While the pan is preheating, crumble the chorizo into a bowl—this will help it cook evenly. Add the crumbled chorizo to the hot pan and cook for about 5 minutes. If there are larger pieces of chorizo, break them apart with a wooden spoon to make them smaller. (Alternatively, you can leave the chorizo whole and break it up in the pan as it cooks.)
- Once the chorizo is cooked, crack the eggs into the pan, but do not stir. Season the eggs and chorizo with a little salt. Wait for about 1 minute, then proceed to scramble the eggs, gently stirring them to combine them with the chorizo. Keep cooking and stirring until the eggs are done to your liking (see Notas).
- Serve with refried beans, avocado slices, and tortillas.
NOTAS
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- I like my eggs cooked tender — slightly soft, but still cooked (without being wet) — which takes less than 2 minutes.
- You can make some delicious breakfast burritos with this dish, when served with refried beans and flour tortillas. You can also make tortas using sandwich bread or Bolillos. Spread some warmed refried beans or mayonnaise on the inside of the bread slices.
Excerpted with permission from Mexico in Your Kitchen (Rock Point), an imprint of The Quarto Group, 2024) by Mely Martínez. Mexico in Your Kitchen publishes April 30, 2024, and can be purchased wherever fine books are sold. Learn more at quarto.com.”
