Quick Summary: Spicy Mexican chorizo browned with onions, peppers, and tomatoes, then eggs nestled in and steamed until the whites set and the yolks stay just set. Prefer it scrambled? The classic huevos con chorizo method is below too. High protein, naturally slow carb, and good for breakfast or dinner. Prep: 10 min | Cook: 15 min | Serves: 4
Jump to: RECIPE | Spanish vs Mexican Chorizo | How to Cook Mexican Chorizo | Step-by-Step | Classic Chorizo Scramble | More Recipes that use Chorizo | FAQ
This was one of the most popular recipes with my slow carb coaching clients. It’s fast, filling, and works just as well for dinner as it does for breakfast. Mexican chorizo is crumbled into a skillet and sauteed with onions, peppers, and tomatoes. Then you nestle eggs into the mix and cover until the whites set. The whole thing takes about 25 minutes and keeps you full for hours.
If you’re after classic huevos con chorizo, the scrambled version you’ll find at most taquerias, I’ve included that method below too.
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What Is the Difference Between Spanish and Mexican Chorizo?
Spanish chorizo and Mexican chorizo are indeed different, and they aren’t interchangeable.
The Spanish version is made from cured pork that is heavily seasoned with paprika. “Cured” means it is not raw and needing to be cooked like the fresh ground version typical of Mexican chorizo.
Spanish chorizo can be smoked, but it can also be cured without being smoked. Often the unsmoked version of chorizo is a bit sweeter. Look for the words picante (spicy) and dulce (sweet) on the label.
Tip: Because Spanish chorizo is “cured”, you can eat it straight out of the package or sauté it along with whatever dish you are making.
The Mexican version is fresh, raw pork which is typically seasoned with vinegar and a variety of chile peppers.
Mexican chorizo can be quite complex with the brighter spiciness of chile peppers, rather than the deeper smoky flavor of Spanish chorizo.
They are both excellent however and if your dish calls for Spanish and all there is in the store is Mexican, use it! Just know that you will need to cook the Mexican chorizo as it is raw.
You will end up with a different dish but it will still be a robust flavor-filled dish.
| Type | Take Note! | Flavor |
|---|---|---|
| Spanish | Cured Pork | Smoky or sweet; paprika |
| Mexican | Raw pork (or beef) | Vinegar & chile peppers, cumin, paprika |
Mexican chorizo gets its color and heat from dried chiles like ancho and guajillo. If you want to know how those chiles differ, my guide to the chile peppers used in traditional Mexican cooking breaks them down.
How to Cook Mexican Chorizo (Before Adding the Eggs)
Fresh Mexican chorizo is raw and has to be fully cooked before the eggs go in. 1. Slit the casing and squeeze the chorizo out. Discard the casing. 2. Crumble it into a hot skillet over medium-high heat and break it up as it cooks, about 5 minutes. 3. Color won’t tell you when it’s done, since the chiles keep chorizo red. Look for a crumbly texture, browned edges, and rendered fat. Ground pork is safe at 160°F. 4. Spoon off most of the fat, leaving about a tablespoon for cooking the onions or eggs.
Fresh Mexican chorizo is often referred to as soft ‘cooking’ chorizo.
Classic Scrambled Huevos con Chorizo
If you want the traditional breakfast version, skip the vegetables and scramble.
- Brown 8 ounces of Mexican chorizo as above and pour off most of the fat. Add a quarter of a diced white onion if you like and cook 2 minutes.
- Pour in 6 beaten eggs and stir gently over medium-low heat until just set, about 2 minutes.
- For slow carb, skip the tortillas and serve it with black beans.
- Serve in warm homemade corn tortillas with refried beans and a spoonful of roasted chile verde sauce.
What to Serve with Chorizo and Eggs
Eggs are typically a breakfast item. However, this hearty protein-packed dish can be served any time of day. Here are a few serving suggestions:
- If you are not on a low carb diet, mix in some diced potatoes for a chorizo hash
- Serve with low-carb tortillas (or regular if not low-carb)
- Top with some fresh pickled onions and feta cheese
If you’re stocking your kitchen for Mexican cooking, having the right dried chiles, spices, and staples on hand makes dishes like this one come together on any weeknight. Here’s a complete guide to the Mexican pantry to get you set up.
How to Make Chorizo and Eggs (Step by Step)
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
More Low Carb and Keto Chorizo Recipes
This skillet recipe below is low carb as written. For keto, go lighter on the onion and tomatoes. Here are more of my favorite recipes that highlight chorizo. The Basque chicken is low carb, and the lentil stew and chickpea soup are slow carb, since legumes are allowed on slow carb but not on keto.
Here are a few of my favorite recipes using chorizo:
- Spanish chickpea and spinach soup with chorizo
- Slow Carb Lentil & Chorizo Mulligan Stew
- Try this Basque Chicken and Chorizo Skillet Saute
- This DIY for cheese & jam pairings has some great ideas for using cured chorizo.
More Egg Recipes
Here are some excellent egg dishes that you might enjoy for breakfast.
- Another slow carb breakfast option: Full English Breakfast
- Breakfast with a similar nested egg technique: Chile Verde Breakfast
- North African Shakshouka
- Baked Eggs with Spinach and Bacon
- Zucchini Frittata
- Swiss Chard with Nested Eggs
Frequently Asked Questions:
Spanish chorizo is made from cured pork that is heavily seasoned with paprika. It can be smoked or unsmoked, spicy or sweet (look for the words picante and dulce on the label to signify spicy or sweet). Mexican chorizo is raw ground pork seasoned with vinegar and chile peppers and it must be cooked. They’re not interchangeable but both are delicious.
No. If you love cilantro, add minced stems with the spices and use leaves as garnish. If you hate it, leave it out entirely.
Yes. Spanish chorizo is cured. Mexican chorizo is raw and must be cooked.
Yes to all three. Eggs, chorizo, peppers, onions, and tomatoes are all slow carb foods, and a serving is low enough in carbs for most keto plans. Skip the tortillas and potatoes, and add black beans if you eat slow carb. Here is my full slow carb food list.
Yes. Divide the chorizo mixture into muffin cups, crack an egg into each, and bake at 350°F for about 15 minutes.
You can, but it’s a different dish. Spanish chorizo doesn’t crumble. Slice it into rounds and sauté. The flavor will be smokier and less spicy.
You can cook the chorizo and vegetable mixture ahead and refrigerate it for up to 3 days. When ready to eat, reheat the mixture in a skillet and then crack fresh eggs into it. The eggs are best made fresh rather than reheated.
It’s the Spanish name for eggs scrambled with Mexican chorizo, a classic breakfast often served in tortillas with beans and salsa. The scrambled method is above, and the recipe card is my skillet version with vegetables and nestled eggs.
Yes. Beef chorizo cooks the same way as pork. Soy chorizo has less fat, so add a tablespoon of oil to the pan first.
Should you drain the grease from chorizo?
Drain most of it. Leave about a tablespoon in the skillet, since it’s full of chile flavor and perfect for cooking the onions or eggs.
The classic version is only Mexican chorizo and eggs, sometimes with a little white onion. My skillet version adds bell pepper, tomatoes, garlic, cumin, smoked paprika, coriander, and lime. Good toppings are cilantro, avocado, pickled onions, salsa, or crumbled cheese.
I use 4 to 5 eggs with 8 to 10 ounces of chorizo for the skillet version, and 6 eggs with 8 ounces for the scramble. To stretch the chorizo for a crowd, add more eggs.
It is high in protein and low in carbs, and it keeps you full for hours. Chorizo is also high in saturated fat and sodium, so I drain most of the grease and add vegetables.
Mexican Chorizo and Eggs
Equipment
Ingredients
- 1-2 tablespoons olive oil
- 10 ounces fresh Mexican chorizo casings removed
- 1 medium onion chopped
- 1-3 cloves garlic minced
- 1 medium bell pepper chopped
- 14 ounces canned, diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 medium lime zested and juiced
- 4 large eggs
- 3-6 sprigs cilantro for garnish
Instructions
- Heat oil in skillet over med-high heat. Add chorizo and cook until no longer pink (4-5 min). Remove chorizo from pan (you may want to use a paper towel to wipe out some of the grease, but leave enough to saute the onion).1-2 tablespoons olive oil, 10 ounces fresh Mexican chorizo
- Add chopped onion and saute in the chorizo oil/grease until caramelized (4-5 minutes). Add garlic and cook about 30 seconds.1 medium onion, 1-3 cloves garlic
- Add reserved chorizo back to the skillet and stir in peppers, romesco (or tomatoes), spices, lime zest and lime juice. Add salt and pepper to taste. Stir and cook 2-3 minutes until mixture is heated through.1 medium bell pepper, 14 ounces canned, diced tomatoes, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon coriander, 1 medium lime
- Make small wells (holes) in the mixture with a spoon and carefully crack egg and pour into the wells, one by one. Cover the skillet and cook over medium to medium low for 3-4 minutes, or until egg whites solidify.4 large eggs
- Garnish with cilantro.3-6 sprigs cilantro
Video
Notes
- For classic scrambled huevos con chorizo, see the method in the post above
- Romesco option: swap the diced tomatoes for 1 cup of romesco sauce.
This looks delicious! I didn’t know there was a difference between Spanish and Mexican Chorizo.
This recipe was excellent! The whole family (older children) loved it. I am allergic to pork, so I had to substitute chorizo for homemade beef sausage. I froze the extra romesca future use.
So happy it was a success for you and yours! Thank you for leaving a comment and letting me know. I really appreciate it.
Solid recipe! Delicious and will be making again
So happy you enjoyed the recipe and found it solid. Thank you for leaving a comment….much appreciated!
Looking forward trying this recipe.
So much enjoy your emails.
Can I please get the guide to low carbs, Keto plan with meal plan. I already subscribe to your emails.
Thank you.
Hi Dianna, I sent you an email with the link in it. Enjoy!