Chorizo and Eggs

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

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


  • Extra virgin olive oil or bacon fat
  • 1/3 cup chopped onions (green, red, or yellow onions) optional
  • 1/4 pound of Mexican chorizo sausage, removed from sausage casing
  • 3 tablespoons 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 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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  • Jan

    Chorizo and eggs are also great served with Nopalitos (pickled cactus) in a tortilla roll.

  • Michaela



  • Jessica

    I made this I changed one thing in it which was instead of adding raisins I chopped up bell peppers and stuff them in and it was so good my kids loved it thank you so much


  • Tom Hicks

    First time to make Chorizo and eggs, cooked it in bacon grease so how could it not be good?

  • Edie

    Trader Joe’s carries an EXCELLENT vegan chorizo. I’m not kidding. It’s amazing. Even meat eaters should try it!

  • Gary Halvorson

    You can get Chorizo on Amazon.

  • kevin

    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!

  • 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.


  • 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!


    • Joe Snow

      Cilantro is generally accepted when describing the leaves and stalks. Coriander is the preferred term for the seeds, so even though they come from the same plant the terms are not used interchangeably in recipes.

      • Jason

        Thanks that bit of knowledge :) !

  • 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 makes all the difference! I’m making some now!haha

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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:

    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.

    Bolillo (baguette)
    Refried Beans

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


  • 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.

  • 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.

  • 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.

  • 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

  • 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!

  • 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.

  • 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!

  • 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.

  • 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. :)

  • 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.

  • 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!

  • 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!

  • 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)

  • Chanda

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



  • 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.

  • 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.

  • John

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.