Saturday Morning Breakfast – Chorizo and Eggs (Chorizo con Huevos)

Chorizo and eggsThis is one of those easy morning recipes that I truly love. I first encountered huevos con chorizo while living in Dallas, Texas, and it seemed to be a staple at the time, not only because it tasted awesome, but it was also extremely inexpensive.

I really never knew what chorizo was, as growing up, it was never really served in our kitchen. As I learned more about chorizo (there are many types ranging from Portugal, Mexico, and the Philippines), the type I have stuck with for breakfast is the mexican type of chorizo. You can find these seasoned pork-filled tubes in your local grocery store, however I find that the best chorizo is found at your local latino supermercado. The chorizo does have a bit of a spice, however the eggs really provide a great balance. Let’s get started.

Prep time: 2 minutes
Serves: 1

Ingredients:

  • 5 tablespoons chorizo
  • 2 eggs
  • fresh corn tortillas (optional)

Chorizo and eggsBring a small to medium non-stick pan to a medium to high heat. Add your chorizo and begin to break this apart with your spatula. Let this cook for a few minutes before adding your eggs. Crack your eggs on top of the partially cooked chorizo and let them rest for nearly a minute. With your spatula, begin stirring the egg and chorizo, combining the two. You will be amazed about how this comes together, and it does this quite quickly. Continue to fold over the mixture until the eggs are cooked through.

Serve with warm, fresh tortillas, or use this mixture with quesadillas, tacos, or burritos. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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