Chorizo and Eggs

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My mother's excellent recipe for Mexican chorizo (spicy sausage) with scrambled eggs.

Photography Credit: Elise Bauer

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.

If you can’t find Mexican 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.

Chorizo and Eggs Recipe

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2 to 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 10 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 Cook the onions: 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.

2 Add the chorizo and raisins: Once softened, move the onions to the side of the pan and add clumps 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.

3 Add the eggs: 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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Showing 4 of 50 Comments

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

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