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Chorizo with eggs (Huevos con chorizo)

Chorizo with eggs is one of my favorite breakfasts. Gather a few jalapenos in escabeche and a couple of warm flour tortillas and you have a great breakfast.

The Type of Chorizo to Use

There are several types of chorizo available. There are beef, pork, and soy varieties available. Each has their place in the cooking world. I use beef and pork chorizo, but I use only beef for Chorizo with eggs. It just makes the best possible combination with the eggs.

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Beef Chorizo at Amazon.com

Meaty or Not Meaty

There are two types of beef chorizo available in my area. The one I grew up with and the other leaner variety. The leaner variety cooks and looks like a breakfast sausage when cooked. This is NOT the chorizo I would recommend you use for this recipe.

My chorizo of choice breaks down when cooked into very small pieces and does NOT have the appearance of chunk meat when cooked. The package of beef chorizo in the store will be soft and usually of plastic. When the chorizo is cooked do not drain off the fat. This is the part that will inject flavor into the eggs and produce a deep rich color in the finished eggs.

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I cook my chorizo so that the finished eggs come out in chunks. They are not so soft that they crumble into small pieces when moved from the pan to the plate. That’s what step 11 (the optional one) is all about. The chunks provide a good mouthfeel when eating the chorizo with eggs wrapped in a bit of warm flour tortilla.

When I order chorizo with eggs in a restaurant, I always think that if chorizo with eggs is served with the eggs still looking yellowish, the chorizo has been skimped on in the recipe. Also, the flavor will not be as pronounced if you use the leaner variety.

Ingredients

Cooking oil to cover the bottom of skillet
1/2 stick of 9oz beef chorizo
5 eggs
Salt and pepper to taste

Instructions

Add enough cooking oil to a cast iron skillet to cover the bottom of the skillet.
Heat the skillet over medium-low heat.
Peel the plastic cover from the chorizo and place the chorizo in a bowl.
Microwave the chorizo for a minute to soften it and add to the hot skillet.
Break up the cooking chorizo, cook until the color changes from red to a dark brown.
While the chorizo is cooking break the eggs into a bowl and add some water and beat.
Add the beaten eggs to the chorizo and mix the eggs well with the chorizo.
Add salt and pepper to taste.
Allow the egg and chorizo mixture to cook for two minutes.
Use a spoon or wooden spatula to gently turn the eggs and continue cooking.
(Optional)Cook the eggs until the eggs at the bottom of the skillet form a light crust. Stir the eggs to mix the crust into the eggs.
Pull the skillet from the heat. Serve with pickled jalapenos and warm flour tortillas and hot coffee.