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.
Quick Summary: Mexican chorizo cooked with onions, peppers, and tomatoes, with eggs then nestled in and cooked, covered, until set. High protein, naturally slow carb, and works for breakfast or dinner. Ready in 25 minutes. Prep: 10 min | Cook: 15 min | Serves: 4
Jump to: RECIPE | Spanish vs Mexican Chorizo | Step-by-Step | More Recipes that use Chorizo | FAQ
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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 | Smokey or sweet; paprika |
| Mexican | Raw pork (or beef) | Vinegar & chile peppers, cumin, paprika |
How Do You Cook Mexican Chorizo?
Fresh Mexican chorizo is often referred to as soft ‘cooking’ chorizo.
‘Cooking’ chorizo comes in pieces of sausages and it is common to remove the sausage casing and crumble the chorizo into a skillet.
The basic way to cook Mexican fresh chorizo is:
- First, remove the membrane from the chorizo. Discard the membrane.
- Sauté whatever vegetables you might be using with the chorizo (typically it might include onions, garlic, and tomatoes).
- Crumble the chorizo into the frying pan with the vegetables. Cook for about 5 minutes until most of the fat from the chorizo has cooked off.
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
- Use homemade Romesco sauce to accompany any recipe with eggs or chorizo
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 Recipes with Chorizo
The chorizo and egg recipe below is typically considered a breakfast dish.
There is no reason it can’t stand in for a low-carb dinner, however. It is certainly filling with plenty of protein! Chorizo is very versatile, and the dish you use it in can vary dramatically.
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. Eggs, chorizo, peppers, onions, and tomatoes are all compliant. Skip any tortillas or potatoes to keep it slow carb.
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.
Mexican Chorizo and Eggs
Equipment
Ingredients
- 1-2 tablespoons olive oil
- 8-10 ounces chorizo ground chorizo, not cured
- 1 medium onion chopped
- 1-3 cloves garlic minced
- 1 medium bell pepper chopped
- 1 cup romesco sauce can substitute 14 oz can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 medium lime zested and juiced
- 4-5 med – 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 towell to wipe out some of the grease, but leave enough to saute the onion).1-2 tablespoons olive oil, 8-10 ounces 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, 1 cup romesco sauce, 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.4-5 med – large eggs
- Garnish with cilantro.3-6 sprigs cilantro
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!
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!
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.
This looks delicious! I didn’t know there was a difference between Spanish and Mexican Chorizo.