chorizo and eggs recipe
The Best chorizo and eggs recipe
I also love how balanced it is. Chorizo isn’t just packed with flavor—it’s got protein and iron to keep you going, and the eggs add a gentle boost of healthy fats and vitamins. It’s not heavy, but it’s satisfying, and because it’s so quick to make, you can prep it ahead if you’re short on time. My family and I swear by it for weeknight dinners too—it’s that kind of dish that feels like a little treat, even when life is busy. Plus, the way the chorizo melts into the eggs gives you that perfect, cozy texture that just makes everything taste better.
Spicy Chorizo and Eggs with Crispy Chorizo
A hearty breakfast featuring homemade chorizo stuffed with eggs and served with a tangy tomato sauce. Perfect for a weekend brunch or a satisfying meal.
🥘Ingredients
- 1 lb ground pork
- 1 cup finely chopped onions
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp oregano
- 1 egg
- Salt and black pepper to taste
- 4 large eggs
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp sugar
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 425°F. In a large bowl, mix ground pork, onions, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper until well combined. -
2
Form the mixture into 8 small patties and place them on a baking sheet. Bake for 15 minutes, then flip and bake another 10 minutes until crispy. -
3
While chorizo bakes, heat butter and olive oil in a skillet over medium heat. Crack eggs into the pan and cook until whites are set but yolks remain runny. -
4
In a small saucepan, heat tomato sauce with olive oil and sugar over medium heat until slightly thickened. Season with salt to taste. -
5
Serve crispy chorizo patties alongside fried eggs and drizzle with warm tomato sauce.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spicy Chorizo and Eggs with Crispy Chorizo Works
❓ Frequently Asked Questions About Spicy Chorizo and Eggs with Crispy Chorizo
What is the best way to ensure the chorizo stays moist in the skillet?
Use a nonstick pan and cook the chorizo over medium-low heat, stirring occasionally, until it’s fully browned and slightly crispy on the edges. Avoid overcrowding the pan—cook in batches if needed—to prevent steaming, which can make it soggy.
Can I substitute fresh chorizo for smoked chorizo?
Fresh chorizo has a milder flavor and is more forgiving, but smoked chorizo adds depth and a slightly sharper taste. If using fresh, cook it first to render out excess fat before adding it to the eggs.
How do I know when the eggs are cooked to your preferred doneness?
For runny yolks, cook the eggs over medium-low heat until the whites are set but the yolks remain soft. For fully set eggs, increase heat to medium until the whites are completely firm and the yolks are fully cooked. Use a timer to monitor consistency.
What if I don’t have a nonstick pan?
Use a well-seasoned cast-iron skillet or stainless steel pan. Lightly grease the pan with oil or butter before cooking to prevent sticking. Stir frequently to distribute heat evenly.
Can I make this recipe ahead of time and reheat it?
Yes, but avoid reheating the eggs separately—they’ll become rubbery. Instead, serve the chorizo and eggs together in the skillet over low heat with a splash of water or broth to keep them warm.
