Chorizo and Eggs

Chorizo Eggs with sunny side up eggs in a frying pan with a gold handle.

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.

Course Breakfast or Dinner

Cuisine American, Mexican

Keyword Chorizo Egg Breakfast, Chorizo Eggs

Prep Time 5

Cook Time 15

Servings servings

Calories 487kcal

Author Heather

Ingredients

1 pound Mexican Chorizo
8 large eggs
salt and pepper to taste

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Instructions

Heat large skillet over medium heat.
Add the chorizo and cook, breaking it apart as it browns, until fully cooked, about 7–9 minutes.
Reduce the heat to medium-low and use a spoon to make 8 small wells (or “nests”) evenly spaced in the cooked chorizo.
Crack one egg into each nest. Cover the skillet with a lid and cook until the whites are set but the yolks remain runny, about 3-4 minutes.
Top with fresh cilantro and avocado slices. Serve warm with tortillas or crusty bread for dipping.

Video

Notes

Note #1- Using a healthy nonstick skillet prevents the eggs from sticking and there is no need for additional oil. If using stainless steel or cast iron, a small amount of oil will be needed.

Note #2- This recipe can easily be scaled down for smaller portions. For quick meal prep, make the chorizo ahead of time and freeze it in 1-pound, ½-pound, or ¼-pound portions. Having it ready to go makes whipping up this one-pan meal incredibly easy.

Nutrition