Chorizo and Eggs

Growing up, we had some of the standard American foods for breakfast – cream o’ wheat, oatmeal, waffles, fried eggs, pancakes (no sugar coated cereals in this household!) – and a couple things I never saw in any of my friends’ homes – huevos, and my favorite chorizo with eggs. My mother is hispanic by ancestry and looks, and even though she doesn’t speak a drop of Spanish she still cooks what she was taught by her mother, grandmother and relatives, growing up in Tucson, Arizona. Thus we alone on our block had chorizo, or Mexican sausage scrambled up with eggs. I didn’t even know that chorizo was the name of the sausage and not the dish until I was in my twenties. What is chorizo? A spicy pork sausage. While the Spanish version is usually spiced with paprika and garlic, Mexican chorizo is spiced with chile peppers. I’ve seen chorizo served in Mexican restaurants most often as a side sausage, like bacon. We cook ours up with the eggs and add some raisins as well, the sweetness of which provides some balance to the spicy chile in the chorizo.

Chorizo and Eggs Recipe

  • Yield: Serves 2-3.

Ingredients

  • Olive oil or bacon fat
  • 1/3 cup chopped onions (green, red, or yellow onions) optional
  • 1/4 lb of Mexican chorizo sausage, removed from sausage casing
  • 3 Tbsp raisins - soaked in hot water for 15 minutes and drained
  • 5 to 6 eggs
  • Salt
  • Tortillas - optional
  • Cilantro - optional

chorizo-1.jpg
Chorizo sausage from Whole Foods. Whole Foods has a standard recipe and spices for making chorizo sausage and may make some up for you upon request if you don't see it displayed.

Method

1 Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened. Once softened, move to the side of the pan and add break up bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding. If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.

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eggs-chorizo-c.jpg eggs-chorizo-d.jpg

2 Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat.

Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.

 

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Addendum: If you can't buy chorizo

Chorizo may not be available where you are. We have a simple recipe for chorizo that can be made in the home. Grind one pound of pork, not too fine. Add 1 teaspoon of salt, 1 tablespoon red chile powder; mash 1 large clove of garlic very thoroughly with 2 tablespoons of apple cider vinegar, add to the meat and mix well.

65 Comments

  1. Kevin

    Mmmmm.. Chorizo. Living in San Antonio, TX we get this a lot. At least twice a week I stop by a place in Austin (where I work) called Taco Deli to get chorizo, papas, and cheese breakfast tacos. Papas are a Mexican mash potato that goes great with Chorizo. Many of my co-workers would just look at me strangely when I ordered them, now they can’t stop ordering them!

  2. Karen

    It would be lovely to have a taste of that Mexican chorizo. I’ve only had the Spanish varieties. Are you familiar with longaniza, by the way?

    Your entry is a revelation to me. In a way, it’s very similar to our pistou (Filipino, no relation to the French) which I posted for the last EoMEoTE. Like you, we have a version with raisins, usually for omelette which we call torta. I was just wondering on the genealogy of our Filipinised Hispanic food and now I read your wonderful post.

  3. Lesvia De Leon

    chorizo mmmmmmm…. has anyone ever tried it as an appetizer? I had a party with fresh cooked chorizo and fresh hot corn tortillas with some salsa. I’m making myself hungry again.
    The Stater Brothers grocery store here in California grinds it fresh every week, very lean and yummy.
    Lesvia

  4. Jomar Desuyo

    CHORIZO,

    a local & common Spanish food widely available in CEBU, PHILIPPINES, we can serve this dish to my family as a whole new experience

  5. KDSmith

    If you buy chorizo at the store, I recommend looking at the ingredient list and ensuring that it does not include “cereal”; or at least that it is way down on the list. Cereals can make the end result mushy and not at all fun to eat.

  6. faith

    I love chorizo and eggs…my brother-in-law is Hispanic and he would often cook that for breakfast..great with flour tortillas, a.k.a. breakfast burrito.

  7. Nicole

    Living in El Paso, Chorizo & eggs is a staple. Served in every single restauarant. Mostly we use in a flour tortilla w/ cheese for a quick on the go meal.
    I’ve never heard of it with raisins – makes it seem very Cuban, like picadillo.

  8. Mike

    MMMMMM Chorizo! I work graveyard shift. 3 nights a week about 2 am I go to a 24 hour Mex drive thru. Get the Chorizo, potato, egg & cheese burrito. The soft potato chunks are key. Really adds some great texture & bulk to the burrito. Also since potatos are somewhat bland, it balances the spiceyness too. You know, in Mexico it’s not Mexican food, it’s just food.

  9. Barbara

    Mama Garcia’s brand of chorizo in San Antonio, TX makes a turkey chorizo, less grease fat. Add chopped fresh cilantro then you’re cooking Mexican.

  10. RK

    I grew up eating chorizo and eggs too and I wanted to point out to some that unlike Spanish chorizo the “Mexican” version is soft and pasty. Actually the way I found this site was doing a search for a list of chorizo makers (manufacturers), which I have yet to find, because I want the specific brand my family in TX sends to us occasionally.

    Anyhow, I usually throw the chorizo in the pan, fry it up a bit, drop in some eggs, mix and put into some flour tortillas.

    One other option is to make “migas” (I think if I remember correctly), and first fry up some corn tortillas in butter in the pan, then throw the chorizo in and then eggs and eat without the flour tortillas. I try to make the corn tortillas as crispy as possible because with the addition of the eggs and chorizo they will get soggy; but that is just my preference.

  11. John

    Love chorizo and eggs. Chorizo all goes very well in nachos too!

  12. Yvette

    I never had this, until I got married. My MIL made this for me, with cactus. Delicious. I make burritos out of the Chorizo and Egg. Great recipe.

  13. Patty

    I love chorizo! I use chorizo San Manuel. I have tried different brands and San Manuel is by far the best. If you live in Texas, give it a try. I buy mine at HEB stores.

    My kids love the chorizo and mashed bean tacos, chorizo and egg and chorizo and potato tacos.

  14. Chanda

    This was a great recipe! I made it for “brunch” today. My kids really enjoyed it also. I really enjoy your recipes.

    Thanks,

    Chanda

  15. Chanda

    I made this last weekend. It was really good! My whole family loved it. I used golden raisins. Thank you for the great recipe.

  16. Andrea

    OMG, Chorizo is my favorite. My mom makes it with tomato and onion (I think?) but I prefer to make it with just egg and then I like to warm up tortillas and get some cheese. The best breakfast ever (except for pancakes, nothing can be compared to pancakes! lol)
    :)

  17. teresa

    I’m Salvadorian. And we do pretty much the exact same thing, except with salvadorean chorizo… yummmmmy!! We serve it on fresh tortillas and WOW! Delicious yet very very inexpensive. I also put slices of avocado on my tortilla with this egg and chorizo. Thanks for showing this basic but very common recipe from my country Elise!

  18. sheri

    Question – I’m looking for a “Migas”??? recipe? I’m not sure of the spelling. I know that there are eggs; corn tortilla strips; some type of peppers and maybe onion?

    I’ve had one at the local little taco/breakfast burrito stand, but I cannot understand the cook!

  19. Lydia (The Perfect Pantry)

    We can buy a Portuguese version (chourico) and a chicken chourico in the supermarkets here, thanks to the large Azorean community in nearby Fall River, Massachusetts. Also makes a great scramble with eggs.

  20. Ellie @ Kitchen Wench

    Based on your post, I made some huevos rancheros earlier this week and absolutely fell in love with them! Now, I shall have to try these too – good thing I’ve got some chorizos in the freezer!

  21. Mike

    I love chorizo, but for some reason, despite loving sausage for breakfast, never even thought of serving it for breakfast. Can you guess what I’ll be doing tomorrow morning? Looks great!

  22. Christina

    Oh, yes! One of America’s finest foods — although the origin is from further south. A great way to start the day.

  23. Nate

    In Hawaii we use what is called – Portuguese sausage. Mild or hot available. Chorizo available, but Portuguese sausage rules. Common and well liked breakfast dish throughout all the islands.

  24. kevin@opfor-paintball.com

    I love making my own Chorizo out of boneless pork chops. That allows me to control the amount of oil I add to the sausage. My favorite taco is Papas(Potato) & Chorizo. Thanks for the post!

  25. cameronpark

    Big fan of chorizo but it’s much too fatty to have in the fridge as a regular fixture. Great dish though!

  26. Everyday Mommy

    We’re blessed to have a wonderful Hispanic community in Kansas City and can treat ourselves to homemade chorizo. We love it! Thanks for the recipe.

  27. Meg

    I love huevos con chorizo, and am so glad you added the recipe for homemade chorizo. I’d always rather make my own, if I can.

  28. Matt

    Breakfast just isn’t breakfast without chorizo and eggs (or huevos rancheros)! I will have to try them with the raisins though. Sounds like a fantastic idea!

    Growing up in Southeastern Arizona really taught me the joy of good Mexican food! Even though I’m living in Germany right now, I am fortunate enough to be able to find some chorizo!

  29. Lady Amalthea

    Just saw turkey chorizo at Trader Joe’s; will have to try this this week. I love sausage and eggs as breakfast, but, with a spicy sausage, I love it for an easy dinner even more. Thanks, Elise!

  30. Paula

    I can’t wait to try this dish. Cooked raisins make anything delicious in my opinion, especially when they’re used with spicy food, like Cuban picadillo or chorizo.

  31. Denise

    I love Chorizo! Being of Hispanic descent, this was a staple in our house. I know that Hispanics all make food differently and so the raisins and onions were not in our Chorizo & Eggs. I’ve never encountered that out here in So Cal so maybe it’s an Arizona thing. I’ll have to give it a try. :)

  32. TheLoneIguana

    I picked up some soy chorizo at the supermarket recently. I’m not a vegetarian by any stretch of the imagination, but I have always been a little squeamish about what mystery meat might be in the real stuff.
    The soy-rizo is quite good, both taste and texture-wise.

  33. Diane Villegas

    Hi! Living in Tucson, Arizona, I too have eaten chorizo and eggs all my life. In many stores here you can buy homemade chorizo but sometimes I can’t find it. So one day, craving chorizo, I bought some that was made in a casing and not from Tucson. OMG, it was horrible! It had so much grease in it that I couldn’t even cook it out. It turned into a more-than-greasy, mushy mess. I don’t mind a little grease, but this was beyond greasy. Needless to say, it ended up in the garbage. If you can, stick to chorizo that is made by the butcher or make your own. By the way, I have never heard of raisins in chorizo!

  34. Matt

    I’ve had the most amazing egg burrito numerous times in St Augustine, FL at a place called The Gypsy Cab Company. They call it East LA Egges, Chorizzo, eggs, and peppers in a burrito. Most amazing thing I’ve ever eaten, have yet to order anything else at the place but I hear the other food is good as well :) I’ve done something similar at home throwing in hash browns cheese and canned green chilli’s. Yum yum.

  35. Edwin Arita

    In Hawaii, and for all my travels, Portuguese Linguisa(ca)Sausage was available. Late 1890s brought many immigrants to the Islands; thus gave all the best breakfast meal around w/Linguisa, scrambled eggs and rice. Of course, the Kona coffee, papaya and/or mango iced tea were there also!

  36. Abuenin

    Has anyone has a Chorizo and re-fried beans with Queso fresco in a bollio (french roll) My grandma used to make them for us all the time. Wow did we enjoy them. She also made her own chorizo so it was not as greasy as some of the ones that are sold at the grocery stores. I think that I will dig up her receipe and make some Chorizo this weekend!

    If you find her recipe, please share it with us! ~Elise

  37. Neil

    Don’t forget, some ingredients in some chorizo is- pork salivary glands, lymph nodes, cheek and tongue fat. So if you use longaniza, it will taste the same and has less grease and no bi product.

  38. courtney

    This looks like my kind of breakfast. I just scrambled up some eggs and chorizo and black beans the other day and it was great, but what I find most different between spanish and mexican chorizo is that spanish is a lot of times cured and sliced and eaten as is, like salami or something, and is not usually used for cooking. But I’ve had my hand at cooking it many times, and it turns out great either way, especially with a bit of scrambled egg.

  39. Deb

    I absolutely love Chorizo – great recipe and awesome blog. Love the photos! (BTW, found you on Bloggers Choice Awards)

  40. Linda M

    If you are shopping for Chorizo, you will notice there can be several brands side by side. I highly recomend you try the Supremo Brand out of Chicago. I live in Florida and will drive out of my way to buy this top quality Mexican Chorizo. The small mexican markets down here will drive up to Chicago and come back with a truck full of this brand becuase it sells so fast. If your grocery doesn’t carry it, ask them to. If I can get it down here, most of the country should be able to. They ship all accross the midwest and south. It is extremely lean, full of flavor and no fillers. You will notice it is cased in a plastic tube which is not to be cooked in. Chorizo is meant to be crumbled into the pan. In cheaper brands you’ll notice more fat and bits of meat scraps, and they don’t get the seasoning right.
    As Ernesto just pointed out, in Top quality Chorizo like the Supremo brand you can actually see shredded meat even though it is finely ground.
    When I coook it, it makes just enough flavorful grease to keep the eggs from sticking. I always scramble my eggs in a glass bowl and then set it on the black stovetop to clearly see there are no egg shells in it.
    I break up the chorizo by pinching off little pieces into the pan becuase Supremo is so dense and lean. I add plenty of finely diced onion so they will cook well togehter and pick up each others flavor. I saute this quickly and sometimes I add diced tomato and let the juices evaporate. Then I add the beaten eggs. Oh what heavenly flavor. Sometimes we add shredded cheeses.
    At the table I season more with Cholula Hot Sauce, which is imported from Mexico. The bottle has a round wooden top. Don’t be fooled by the many cheap American or Luisiana brands which are so vinager tasting. They have bite but no flavor. Cholula is the only thing that touches my eggs. It has a rich spicy flavor that doesn’t burn.
    I also recomend you serve Eggs with Chroizon with a side of Pico de Gallo. MMMMM, what a nice complimnetary flavor.
    This delicous breakfast really requires a bread to go with it, whether you use tortillas or toast. It just balances it out well.

  41. Juan

    Ok, so I stumbled to this morning… I had to make some chorizo con huevos for breakfast. Just made some tacos with flour tortillas and added some salsa cruda:

    Tomatillos
    Jalapeños
    Onion
    Garlic
    Cilantro
    Salt to taste
    Add all to blender and give them a ride to your favorite texture consistency.

    I thought about doing Molletes but was to hungry from reading.

    Molletes:
    Bolillo (baguette)
    Cheese
    Refried Beans
    Chorizo

    Spread beans on bread add cheese and chorizo
    broil a few minutes and top with some fresh pico de gallo.

    Provecho!

  42. thomas w edwards

    My very favorite breakfast is chorizo with shredded potatos and scrambled eggs,but you have to have the right chorizo.I had so much trouble finding good chorizo that I made it myself.Coarse ground pork,chili powder,garlic and cider vinegar, mmmmmmmmmmmmmm carumba.

  43. angel

    First try cooking on low on a thick wad of paper towels 30-45 seconds in a microwave. the fat drains noticeably. carefully move to a pan and the trick is the flame- on low to medium- if you put it on high the texture becomes crumbly. As it starts to brown and separate with the spatula add the eggs – all of them- turn up heat a little-next and last trick work the mixture with your spatula constantly until desired doneness. I prefer moist. the result? An even texture and uniform cooking .try this method and proclaim me king-enjoy! P.S.- if your lucky and have access to either flour or corn homemade tortillas, get them! or get the best quality at your store.

  44. adriana

    Chorizo is really good, but is loaded with fat. Safeway has soy chorizo, and it tastes amazing. I can’t even taste the difference.

  45. Patt

    Just made chorizo and eggs for breakfast this morning, then happened on this blog. Growing up in AZ I have eaten this most of my life. Of all things, shopping in Walmart yesterday, I came across Johnsonville chorizo (yep, the Brat company) and I must say the chorizo was quite good and not at all fatty/greasy. I don’t know if this is available elsewhere but yum!!

  46. Chris

    In terms of pork products, bacon cannot hold a flame to the deliciousness of Mexican chorizo. I got some from the co-op today from a farm/processor called Pastures A’Plenty from Minnesota. No nitra(i)tes, hormone-free, and full of flavor I recommend it highly. Also, for those who choose not to eat meat Field Roast makes a superb no-pork chorizo using seitan (no soy!). It’s got the authentic onion, pepper, garlic, and apple cider vinegar. Spicy!! Anyways, thanks for the raisin tip, I’ve never considered that!

  47. brian

    I love chorizo and eggs my grandpa always cooked it for my brother and I growing up. Try it with a hash brown patty.

  48. Rosalee

    Chorizo con huevo tacos have been a staple in my family growing up. I’m from San Antonio, TX and this is a common breakfast dish ’round here. I usually keep it simple and mix it with eggs or with 1 large can refried beans (no need to drain the grease if making it with beans). Serve in tortillas and you’re done. I am weary, though, of the varieties out there and I only use the “Garcia” or “Kiolbasa” brands. They don’t have unnecessary fillers and taste excellent.

  49. Stella Cadente

    Thanks, Courtney, for pointing out the difference between Spanish and Mexican chorizo. I had eaten chorizo a long time ago, and it was most definitely a “hard sausage.” So imagine my surprise when I bought some Mexican chorizo and it was so very different! I thought maybe I had been wrong, that what I had eaten had been mislabeled or I was having a senior moment!

    I must say, though, that I am now officially hooked on Mexican chorizo. I even put some on a make-it-yourself pizza, and it was amazing! But it is best with eggs and some cheese on top, with a side of leftover rice or potatoes.

  50. ChA CHa

    Being the Filipino that I am, I really enjoy having authentic Mexican dishes such as this one. Now that i know how to cook it, the whole family can enjoy it =]

  51. Diane Fernandez

    Chorizo Mexicano, my favorite breakfast. Do make sure to drain the fat though. It still tastes the same without all the nasty grease.

  52. nelly

    A man at WalMart, Clinton, Ut. told me to fry the chorizo, drain the fat, then add queso blanco cheese to the pan, let it melt and then use it like a dip for crackers and tortilla chips. Very nice.
    Had never used or eaten chorizo. Not a bad experience

  53. Cindy

    Your Chorizo recipe brought out all the Texans! My husband is from San Antonio and now that we’re in GA, he goes through breakfast taco withdrawals. I just found chorizo at WalMart yesterday and am so looking forward to making it tomorrow morning!

  54. austin blue

    I was about to cook chorizo for the first time this morning, surfing to see what others have done. I’ll have to remember to try the raisins.

    1/4 lb. chorizo replaced the usual sage sausage in the 5-egg migas.

    Was Ok but the chili powder covered much of the flavor from the sauted peppers (poblano, red & green bell). My daughter liked it; she has worked at a semi-upscale Mexican restaurant for a couple of years and decided chorizo is pretty good stuff. They probably make their own and I may try that too. I don’t like the fine-grind texture of the HEB brand. I guess most of it comes that way.

    Found a chorizo-making recipe in my revered copy of “The Tex-Mex Cookbook” by Robb Walsh. The main difference from “Addendum:..”, above, is grind your own from pork chops in a food processor, rather than buying ground pork. And add cumin and paprika too.

  55. Anna

    Searched online for a chorizo recipe and sure enough, Simply Recipes came to the rescue. Is there anything you don’t have a recipe for?

    I just love chorizo and eggs, as well as with tacos and what I call Mexican Salad Bowl. This morning I had chorizo with scrambled eggs, topped with aged English cheddar, diced avocado, and a dollop of sour cream. Mmmm, that kept me going for hours past lunchtime.

    I’ve been buying chorizo from the local “natural food” shop (they make it themselves from ground pork shoulder and a bulk seasoning mix), but sometimes it was extremely salty. I asked at the butcher counter why that might be, and the butcher thought perhaps the salt was heavier than the other seasoning ingredients and settled to the bottom of the box, so some chorizo batches might have received too much salt.

    So I decided I should just buy the pork shoulder and grind and season it myself (I have a meat grinder) after researching some seasoning recipes. I have a separate freezer for bulk meat purchases so I’ll wrap and freeze it in smaller amounts for convenience.

  56. Melissa

    Maybe non traditional but I used soy chorizo from Trader Joes and it was amazing! So good. I was scared about the raisins but it was delicious and the cilantro is like a cherry on top.

  57. Aimee

    Mmmm. My dad used to make this for me and my brother all the time when we were little. We lived in Texas, however since I’ve been living in Philadelphia I haven’t been able to find Chorizo anywhere! Thanks for adding the bit about making your own, I will definitely have to try it sometime!

  58. Jason Herren

    Just wanted to say real Chorizo is made with pig lymph nodes. However, this does not change how delicious this stuff really is.

  59. john

    Papas are potatoes, not necessarily mashed.

  60. Melissa

    Thanks for providing how to make the Chorizo yourself if the sausage is not available to you! I am from California and now I live in Massachusetts…I cannot find Chorizo anywhere close to where I live. Who would have thought that making yourself isn’t too hard! Thanks!

    • Prema Picardi

      The Brattleboro Co-op in Vermont makes there on Chorizo.

  61. Kristen

    My family isn’t huge chorizo fans. I am thinking this might be good with Italian sausage.

  62. Lisa D

    I’m from Tucson too. I love my breakfast burritos with potato, cheese, bacon or chorizo,and egg with salsa which has to have lots of cilantro. Chop up a microwaved or baked potato and fry it with your ingredients. We sometimes cook the scrambled eggs after in the same pan. Flip your tortillas over the burner a couple seconds to warm..it makes all the difference! I’m making some now!haha

  63. Rebus

    Cilantro is Coriander for all you non-colonials out there.

    It’s often called Chinese parsley as well. If you buy coriander, make sure you are getting the leafy herb, not the seed, for this recipe. ~Elise

    • Prema Picardi

      I made this tonight for “brinner”. I added some cheese and fresh parsley { I didn’t have fresh cilantro but that would be optimal} to the scrambled egg mixture and cooked the chorizo in butter and shallots.{I just recently learned how to pronounce “chorizo” properly- I grew up in New England and had never heard of it before.} I served it with warm corn tortilla’s as suggested. It was very tasty!

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