Mexican Chorizo and Eggs

5 from 11 votes

Mexican Chorizo and Eggs

Mexican chorizo and eggs made in one skillet with peppers, onions, and tomatoes, with the eggs nestled in and steamed until the whites set. Ready in 25 minutes for breakfast or dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mexican

Meat & Poultry: chorizo

Servings:

Calories: 363kcal

Author: Dorothy Stainbrook

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

Note:

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.

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