High carb meals can be satisfying but they often leave you bloated and lethargic. Not so with this easy low carb dinner of Chorizo and Eggs. It’s easy to whip together and you won’t be lacking for compliments on the flavor.Jump to Recipe Print Recipe
Spanish Chorizo vs. Mexican Chorizo
Chorizo is a highly seasoned, somewhat spicy, ground sausage made of pork. It is used most often in Mexican or Spanish cuisine.
The Spanish version is smoked and the smoky flavor of the sausage is enhanced with liberal use of smoked paprika. When you see the deep red chorizo in the store, that is going to be the smoky Spanish version.
Alternatively, 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 that are not smoked.
Mexican corizo and Spanish chorizo are indeed different flavor profiles, so they aren’t truly interchangeable. They are both excellent however and if your dish calls for Spanish and all there is in the store is Mexican, use it! You will still end up with a robust flavor-filled dish.
Also, chorizo is typically sold ground with the addtions mentioned above. Sometimes however, it is sold as a cured meat similar to other cured sausages, which means it does not have to be cooked like the ground version.
Other Great Dishes Using Chorizo
The chorizo and egg recipe below is typically considered a breakfast dish. There is absolutely 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:
- A creamy cauliflower mac n cheese from The “ibreatheimhungry blog”
- My husband frequently uses chorizo for his version of huevos rancheros.
- a spicy alternative to ground beef in pastas and lasagnas
- This DIY for cheese & jam pairings has some great ideas for using cured chorizo. Add some “cured/smoked” chorizo and other dried meats for a perfect chacuterie plate around the holidays or for social gatherings.
Is Cilantro Necessary for Mexican Chorizo and Eggs?
There are two camps on cilantro, the lovers and the haters. If you are a lover, then mince up some of the cilantro stems and add to the recipe when you add the other spices. If you are a hater…..well, it doesn’t hurt the dish one iota to leave it out entirely.
Accompaniments 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
- Switch up the sauces: here’s three delicious options. The recipe below uses romesco
Make it in Muffin Tins!
This recipe would also be easily adaptable to bake in muffin tins, so that everyone can customize to their own taste preferences and dietary needs.
Instead of making wells in the chorizo mix in the skillet, scoop the mix into muffin tins and crack an egg in each individual muffin cup, filling them about halfway or 3/4 full. Season and bake at 350 for about 15 minutes, or until desired “doneness” of the yolk.
Similar Recipes You’ll Love
Here are some other recipes we love, and we think you will too!
- North African Shakshouka
- Baked Eggs with Spinach and Bacon
- Swiss Chard with Nested Eggs
- Chickpea, Chorizo and Spinach Soup
- Zucchini Frittata
OK, let’s get to it. Oh, and if you want a really fresh organic paprika (smoked or not smoked) to use in this recipe, click here.
Low Carb Chorizo and Eggs
- 1-2 Tbsp olive oil
- 8-10 oz chorizo ground chorizo, not cured
- 1 med onion chopped
- 1-3 cloves garlic minced
- 1 med bell pepper chopped
- 1 cup romesco sauce can substitute 14 oz can diced tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp coriander
- 1 med lime zested and juiced
- 4-5 med – large eggs
- 3-6 sprigs cilantro for garnish
- 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)
- Add chopped onion and saute in the chorizo oil/grease until caramelized (4-5 minutes). Add garlic and cook about 30 seconds.
- 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.
- 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.
- Garnish with cilantro.
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