Chorizo Con Huevos – The Delish Recipe

This spicy, savory Chorizo Con Huevos recipe is a Mexican breakfast staple that’s perfect for a crowd.

With bold flavors from the Mexican chorizo, crunchy veggies, and fluffy scrambled eggs, this dish is sure to satisfy any morning craving.

Serve it with warm tortillas, and get ready for a fiesta in your mouth!

Ready Time

30 mins

Yields

7 servings

Ingredients

1 pound Mexican chorizo, casings removed
7 large eggs
1 large onion, diced
2 large red bell peppers, diced
2 large jalapeño peppers, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
7 corn tortillas, for serving
Shredded cheese, for serving (optional)
Chopped fresh cilantro, for serving (optional)

Instructions

Cook the Mexican chorizo in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Add the diced onion, red bell peppers, and jalapeño peppers to the skillet and cook until the vegetables are soft and lightly browned, about 5 minutes.

Add the minced garlic, ground cumin, and paprika to the skillet and cook for 1 minute.

Push the chorizo mixture to one side of the skillet.

Crack 2 eggs into the empty side of the skillet and scramble them until cooked through, breaking them up into small pieces as they cook.

Mix the eggs into the chorizo mixture and repeat the process with the remaining 5 eggs, adding them in batches and mixing well after each addition.

Season the chorizo and egg mixture with salt and pepper to taste.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the Chorizo Con Huevos by spooning the chorizo and egg mixture onto a warmed tortilla and topping with shredded cheese and chopped cilantro, if desired.

Serve immediately.

Notes

Use a high-quality Mexican chorizo for the best flavor and texture.

If you can’t find Mexican chorizo, you can substitute it with Spanish chorizo, but be aware that the flavor will be slightly different.

Make sure to break up the chorizo into small pieces as it cooks to ensure it’s fully browned and cooked through.

Don’t overcrowd the skillet when cooking the vegetables – cook them in batches if necessary, to ensure they’re soft and lightly browned.

When adding the garlic, cumin, and paprika, be careful not to burn the garlic, as it can quickly become bitter.

When scrambling the eggs, make sure to break them up into small pieces as they cook to distribute them evenly throughout the chorizo mixture.

To make this recipe more substantial, add some diced potatoes, diced ham, or diced cooked chicken to the chorizo mixture.

If you want to make this recipe ahead of time, cook the chorizo mixture and refrigerate or freeze it for up to 3 days, then reheat it when you’re ready to serve.