Chorizo and Eggs

This is Darrin’s (my bestest friend in the whole fat world) favorite breakfast. He fell in love with this simple, yet delicious breakfast since the very first time I made it for him. This breakfast consists of scrambled eggs with chorizo, avocado, queso fresco and corn tortillas (fresh hand made tortillas are the best)

Mexican chorizo is different than Spanish or Portuguese chorizo. There is a similar kind to those sausages called longaniza, but I haven’t seen it anywhere here in Ohio. Mexican chorizo is fatty pork that is ground instead of chopped. It’s peculiar red/orange color comes from the chiles and spices used to make it, but if you ever go to Mexico City you must try the green chorizo sold in the neighboring city of Toluca, famous for its many kinds of chorizos.

To make this breakfast you will need to fry Mexican chorizo. The secret is to fry it for a long time to bring all the flavorful spices and chiles out. Once the chorizo is becoming brownish drain and set apart. In a separate bowl whisk together eggs, salt, pepper oregano and just a little bit of buttermilk or evaporated milk. Cook eggs and chorizo together and serve with avocado, refried beans, a slice of queso fresco and fresh handmade corn tortillas.

It sounds delicious, doesn’t it? Give it a try and you’ll know why it is Darrin’s (and mine) favorite breakfast.

Buen provecho!


  • One of my favorite combos ever. when we were in spain we had one of the best tapas ever – fried egg on top of a ‘hash’ of chorizo and potatoes. i can’t express how amazing the flavor was. I’m glad you’re showcasing chorizo – american’s need to eat more of it. it’s SO delish.

    amy @ we are never full

  • In socal and some parts of norcal it is at all of the taquerias. Super tasty!

    linguiça is my favorite all around though. Can’t go wrong with any of them.

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  • I fist had Chorizo in El Paso Texas in 1959. Back then it came in natural casing.
    As I recall, it was hot but tolerably and went well cooked in with beans.
    Much later in California, the Chorizo I tried was so hot as to be almost inedible.. seems to be a California thing, being as I have recently tried 3 different kinds here in West Texas, and it ranges, so far, from reasonably hot to some very mild Tejano Chorizo.
    It is great fried with onion and then eggs added and corn tortillas on top.

    It seems to vary as to how hot it is, but the labeling should give a clue, which it does not.
    Of course, I can say that for some of the Chili Con Carne here…

    Anyway, another way to use chorizo is to add it to beans of whatever kind you like.

    To the person who had almost nothing left after frying, sounds like you got a variety that has far too much fat added to it. That can vary from one brand to another, and I would not buy that brand again.

    Wayne WA2YNE
    Imperial, Tejas

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  • That’s what I did wrong, first attempt this morning wasn’t up to par, still good, one of my favorite breakfasts in the world, and yours looks amazing

  • El huevo con chorizo es uno de mis desayunos favoritos… Chorizo verde no me atrae.

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