Chorizo and Eggs

Chorizo and Eggs is a classic Mexican breakfast that’s bold, hearty and ready in under 20 minutes. My Homemade Mexican Chorizo brings rich, smoky flavor as it cooks with perfectly fried eggs in one pan. Serve with warm tortillas or crusty bread for a simple meal that feels unforgettable.

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What Is Chorizo and Eggs

Chorizo and Eggs is a traditional Mexican breakfast made with smoky, spiced chorizo sausage and perfectly fried eggs. The chorizo is cooked until it releases its flavorful oils, which become the base for frying the eggs.

This meal is bold, hearty and surprisingly simple to make. Serve it with warm tortillas, avocado slices or breakfast potatoes for a dish that feels restaurant-worthy any time of day.

Ingredients Needed

This classic dish keeps it beautifully simple with just a few ingredients, but each one plays an important role. You’ll need Mexican Chorizo, fresh eggs and a drizzle of oil if your chorizo is on the lean side. A sprinkle of salt is optional because most of the seasoning comes straight from the chorizo itself, giving every bite rich, smokey flavor.

Best Chorizo to Use (Mexican vs Spanish)

When it comes to making this meal, choosing the right chorizo makes all the difference. There are two main types: Mexican chorizo and Spanish chorizo. Spanish chorizo is cured and firm, similar to salami. Mexican Chorizo is fresh, uncooked and seasoned with vibrant spices like chili powder, paprika and garlic. For this recipe, you’ll want the Mexican version because it brings in that rich, smokey flavor that pairs beautifully with fried eggs.

That said, the quality of store-bought chorizo can vary dramatically. Many brands use extra filler or low-quality cuts, which can leave you with a greasy or overly salty result. I highly recommend making your own Homemade Mexican Chorizo instead. It’s easy to prepare, tastes incredible and lets you control the heat level to suit your taste. Once you’ve tried it, you’ll never go back to store-bought.

Step-by-Step: How to Cook Chorizo Egg Breakfast in One Pan

If you’ve never made Homemade Mexican Chorizo, it’s worth it. It’s incredibly easy to prepare, can be made ahead and freezes beautifully, perfect for quick meals like this one.

For this recipe, a healthy nonstick skillet works best. I rarely reach for nonstick cookware, but it helps prevent the eggs from sticking and there is no need for additional oil.

Heat the skillet over medium heat and add the chorizo. Cook, breaking apart as it browns, until fully cooked, about 7 to 9 minutes. The flavorful oils that release will become the perfect base for the eggs.

Reduce the heat to medium-low and make eight small wells in the cooked chorizo. Crack one egg into each nest, cover the skillet and cook until the whites are set but the yolks remain runny, about 3 to 4 minutes.

Season with salt and pepper, then top with fresh cilantro and avocado slices. Serve with warm tortillas or crusty bread to soak up all that smoky flavor.

Tips for Cooking Perfect Fried Eggs

• Choose the Right Pan– While I rarely recommend nonstick cookware, eggs are the one exception. A good-quality, healthy nonstick skillet helps the eggs not to stick to the pan.
• Use Medium-Low Heat– Once the chorizo is cooked, lower the temperature before adding the eggs. Gentle heat helps the whites cook evenly without overcooking the yolks.
• Let the Chorizo Oil Add Flavor– The oil released by the sausage infuses the eggs with smokey richness that no butter or oil could match.
• Cover the Skillet– Trapping steam helps the tops of the eggs cook through while keeping the yolks perfectly runny underneath.
• Watch for Visual Cues– The eggs are ready when the whites are opaque and no longer glossy around the yolks.
• Rest Before Serving– The eggs will continue to firm up slightly from residual heat, so it’s best to remove the skillet just before they reach your ideal doneness.
• Customize the Yolks– For firmer yolks, keep the lid on for an extra minute or two, just be careful not to overdo it.

Serving Ideas and Toppings

There’s no wrong way to enjoy Chorizo and Eggs. It’s just as good for brunch or dinner as it is for breakfast. Spoon it onto warm corn or flour tortillas, pile it on crisp tortilla chips for a breakfast-nacho twist, or serve it with crusty bread to soak every bit of that flavorful chorizo oil.

For toppings, keep it simple but bold. A drizzle of Mexican cream, slices of avocado and a handful of chopped cilantro add freshness and balance. Pico de Gallo, hot sauce or even freshly sliced jalapeño makes it pop with extra flavor.

Common Mistakes to Avoid

• Using the Wrong Chorizo– Be sure to use fresh Mexican Chorizo, not the cured Spanish kind. Spanish chorizo is firm and dry, while Mexican Chorizo releases flavorful oils that make this dish so satisfying.
• Overcooking the Eggs– It’s tempting to crank up the heat, but gentle cooking keeps the whites tender and the yolks creamy. Medium-low heat is ideal.
• Skipping the Lid– Covering the skillet helps the eggs cook evenly from top to bottom without having to flip them.
• Crowding the Pan– Give each egg enough space to stay nestled in the chorizo. This ensures even cooking and keeps the eggs from merging together.
• Over-Seasoning– Chorizo brings plenty of salt and spice on its own. Taste before adding salt. Most of the time, a light sprinkle is all you need.

Storage and Reheating

This dish is best eaten fresh since reheating the eggs can easily overcook them. If you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

For the best results, reheat the chorizo separately in a skillet over medium-low heat and cook fresh eggs to serve on top. The flavor stays just as good and the eggs keep their perfect texture.

Frequently Asked Questions

Can I use Spanish chorizo instead of Mexican chorizo?

Unfortunately no. Spanish chorizo is cured and firm, more like a hard sausage you slice. This recipe calls for fresh Mexican Chorizo, which is raw, crumbly and seasons the eggs as it cooks.

What can I serve with Chorizo and Eggs?

Warm tortillas, crusty bread, Soft Sourdough Bread or even simple breakfast potatoes make perfect sides. Add toppings like avocado, salsa or cilantro for extra flavor.

How do I keep the eggs from overcooking?

Make sure to cook the eggs on medium-low and remove the skillet from the burner as soon as the whites are set. The residual heat will finish the eggs without overcooking the yolks.

Can I make this breakfast ahead of time?

It’s best eaten fresh since the yolks firm up as they sit, but you can cook the chorizo ahead and quickly reheat it before adding the eggs.

Is Chorizo and Eggs spicy?

That depends on the brand chosen or how much cayenne pepper is used when making Homemade Chorizo. If you prefer less heat, look for a mild Mexican chorizo or balance with cooling toppings like avocado and Mexican Crema.