Chorizo Scrambled Eggs

Chorizo Scrambled Eggs


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You almost wont't believe the flavor that chorizo brings to these eggs for breakfast or anytime.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

6-8 servings


  • 6oz Spanish chorizo (spicy cured pork sausage) or 6oz Mexican chorizo (spicy raw pork sausage)*
  • 2 Tbs. vegetable oil if using Spanish chorizo
  • 10 large eggs
  • Garnish: chopped fresh cilantro leaves
  • Accompaniment: warm corn tortillas

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If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes. Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately. 

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