Chorizo and Eggs

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.

Chorizo and Eggs Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2 to 3


  • 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 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.


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.

2 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.

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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.

Showing 4 of 49 Comments

  • 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

  • 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.

  • 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!

  • 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!!

  • 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.

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