Easy Chorizo and Eggs
- PREP 5min
- COOK 15min
- TOTAL 20min
Chorizo and eggs are a fantastic combination and work perfectly for this easy breakfast skillet. Chorizo is a flavorful, spice-packed pork sausage. It comes in two forms: fresh and cured. For this breakfast skillet, use fresh chorizo.
You Will Need
6 ounces fresh chorizo sausage, casings removed
1/2 cup sliced onion
6 large eggs
Pinch salt
Handful cilantro leaves
Cotija cheese or Queso fresco for serving
Lime wedges, for serving
Tortillas, warmed for serving, try homemade corn tortillas
Directions
Heat a wide non-stick skillet over medium-low. Add the chorizo and cook for 5 minutes, breaking it up with a wooden spoon.
Stir in the sliced onions and cook, stirring occasionally, until the sausage is cooked through and crispy, 5 to 6 minutes more.
Meanwhile, crack eggs into a bowl, add a pinch of salt, and whisk until well blended.
Take the pan off the heat for a minute so it cools slightly. Check how much fat has been rendered from the sausage. If it is more than a tablespoon, remove some from the pan.
Place the pan back over medium-low heat. Pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds.
Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds (see us do this in our scrambled eggs video).
When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.
Give a final stir and serve with the tortillas, a few lime wedges, cilantro leaves, and cheese scattered on top.
Adam and Joanne's Tips
- If you cannot find chorizo, try Italian sausage as a substitute.
- The nutrition facts provided below are estimates. We did not include tortillas.