Chorizo and Eggs Recipe

Chorizo and eggs on a black plate with avocado and tomatoes, over a striped napkin.

This easy Chorizo and Eggs Recipe makes a wonderful low carb brunch. It comes together easily and is bursting with southwestern flavor!

Course Breakfast

Cuisine Mexican

Keyword chorizo and eggs

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 398kcal

Ingredients

1 tbsp olive oil
1 medium red pepper chopped
1/4 cup chopped onion
1/4 tsp salt
2 cloves garlic, minced
1 lb bulk chorizo
8 large eggs
3 tbsp heavy cream
4 ounces crumbled cotija cheese

US Customary - Metric

Instructions

Set a large skillet over medium heat and add the oil. Once the oil is shimmering, add the peppers and onions. Sprinkle lightly with salt and sauté until just becoming tender, about 4 minutes. Stir the garlic and cook until fragrant, about 30 seconds.
Add the chorizo to the pan and cook, breaking up clumps with a wooden spoon, until mostly cooked through, 7 to 8 minutes.
In a medium bowl, whisk the eggs with the cream until smooth.
Reduce the heat to medium low. Pour the eggs into the pan and let cook undisturbed for 1 minute, then use a spatula to lift and turn the mixture toward the center of the pan, allowing the uncooked egg to run toward the edges.
Continue to cook, lifting and turning frequently, until the eggs are cooked through. Sprinkle with the crumbled cheese and chopped cilantro before serving.

Notes

Having trouble finding good chorizo? You can easily make your own! Grab some ground pork and use this chorizo seasoning recipe. Then mix together before cooking.

Nutrition