Scrambled eggs cooked with crumbled chorizo, onion, garlic, and fresh tomato for a hearty breakfast.

There are mornings when cereal feels like an insult. You know the ones. You wake up hungry-hungry, the kind where your stomach is already negotiating for something warm and savory. That’s when chorizo and eggs comes in. No fuss. No pretending it’s a “light breakfast.” Just bold, comforting food that actually understands the assignment.

I’ve made this dish in quiet kitchens and loud ones. Early weekdays, sleepy Sundays, once even after a late night when breakfast quietly turned into brunch. It always hits. And somehow, even though it’s simple, it never feels boring. Ever notice how the most basic recipes are the ones that stick with you?

I didn’t learn chorizo and eggs from a recipe card. I learned it by watching. Someone standing at the stove, half awake, coffee in one hand, spatula in the other. No measuring spoons. No timer. Just cooking by smell and sound. That sizzle when the chorizo hits the pan? You don’t forget that.

This dish reminds me of mornings where everyone slowly wandered into the kitchen because the smell basically dragged them there. It’s nostalgic in a low-key way. Not dramatic. Just familiar. Comforting. And honestly, I still make it a little different every time. Some days I’m generous with the garlic. Other days I let the tomatoes cook down longer because I’m in no rush. That’s life, right? Not everything has to be exact.

Why you’ll Love this Chorizo and Eggs?

Here’s my not-so-scientific opinion: chorizo and eggs works because it doesn’t try too hard. It’s bold without being loud. Filling without being heavy. And it’s done in under 30 minutes, which already makes it a winner in my book.

I love that it’s flexible. Eat it with tortillas, scoop it with a fork, pile it next to beans, or stand at the counter eating it straight from the pan while scrolling your phone. We’ve all done it. The flavors are rich, a little spicy, a little messy—in the best way. Is it fancy? No. Is it satisfying? Absolutely.

Ingredient Notes

Before you start, let’s quickly talk ingredients—nothing fancy, just the why behind them.

• Vegetable Oil – Just enough to get things moving. Olive oil works too, but I usually grab whatever’s closest.
• Chorizo – This is the backbone of the whole thing. Mexican-style chorizo gives you that spicy, rich flavor that makes the dish what it is.
• White Onion – Softens and sweetens as it cooks, calming the chorizo down a bit.
• Garlic – Three cloves sounds aggressive. It’s not. Once cooked, it behaves.
• Tomato – Fresh tomato breaks down and creates a slightly saucy base that ties everything together.
• Eggs – Soft, gently cooked eggs are the goal. Overcook them and… well, let’s not.
• Salt – Go light at first. Chorizo already brings plenty of seasoning.

How to Make Chorizo and Eggs?

1. I start by heating a frying pan over medium-high heat with a bit of oil. Once it’s hot, in goes the crumbled chorizo. I let it cook for about five minutes, breaking it up as it browns. This part smells incredible, and yes, I usually stand there a second longer than necessary just enjoying it.
2. Next, I lower the heat to medium and add the chopped onion and garlic. I stir everything together and let the onions soften slowly. No rushing. When they’re looking good, I add the chopped tomato. After a few minutes, it starts breaking down and turning into this rich, slightly saucy situation that coats everything in flavor.
3. Then the eggs go in. I pour them straight into the pan and stir gently. Slowly. I’m not scrambling aggressively here—I want soft curds. After about four minutes, the eggs are just set. I season lightly with salt and pepper and pull the pan off the heat. That’s it. Simple, imperfect, and exactly right.

Storage Options

If you do end up with leftovers, chorizo and eggs will keep in the fridge for up to three days in an airtight container. Reheat gently—low heat on the stove or short bursts in the microwave. I wouldn’t freeze this dish. Eggs tend to lose their charm once frozen, and this recipe is all about texture.

Variations & Substitutions

This recipe is forgiving. Almost encouragingly so.

• Different Chorizo – Turkey or soy chorizo works if you want something lighter.
• Extra Veggies – Bell peppers, spinach, or zucchini slide right in.
• More Heat – Jalapeños, hot sauce, or both. No judgment.
• Cheese Moment – A little shredded cheese at the end isn’t traditional, but it’s comforting.
• Low-Carb Option – Skip the tortillas and serve it over sautéed greens.

What to Serve With Chorizo and Eggs?

This dish doesn’t like being alone.

• Warm Tortillas – For wrapping, scooping, or tearing off piece by piece.
• Refried Beans – Creamy and grounding next to the spice.
• Pico de Gallo – Freshness is always welcome.
• Avocado or Guacamole – Because… obviously.
• Fresh Fruit – Something bright on the side just works.

FAQ:

Can I make chorizo and eggs ahead of time?
You can, but it’s best fresh. Reheat gently if you do—overheating dries the eggs out fast.

What kind of chorizo should I use?
Mexican-style chorizo. Spanish chorizo is cured and won’t give you the same result.

Is chorizo and eggs spicy?
Depends on the chorizo. Mild versions exist, so check the label if heat isn’t your thing.

Can I add more eggs?
Absolutely. Just don’t drown out the chorizo—it deserves its moment.

If you’re craving a breakfast that feels comforting, a little indulgent, and very real-life, chorizo and eggs might be exactly what you need. Try it your way. Adjust it. Mess with it a little.
Ever grew up eating it differently? I’m genuinely curious.

Chorizo and eggs

Scrambled eggs cooked with crumbled chorizo, sautéed onion, garlic, and fresh tomato create a hearty, protein-rich breakfast that is flavorful, satisfying, and ready in under 30 minutes.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: Mexican-Inspired

Keyword: Chorizo and eggs

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

• 1 tablespoon vegetable oil
• ½ pound chorizo homemade or store-bought
• ½ white onion finely chopped
• 3 cloves garlic finely chopped
• 1 medium tomato chopped
• ½ teaspoon salt or to taste
• 4 large eggs beaten

For serving (optional):

• ⅓ cup chopped fresh cilantro
• 8 –10 tortillas warmed
• Refried beans
• Pico de gallo
• Jalapeño thinly sliced

Instructions

• Heat the vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, add the crumbled chorizo and cook for approximately 5 minutes, stirring occasionally, until fully cooked and lightly browned.
• Reduce the heat to medium. Add the chopped onion and garlic to the pan and sauté until the onion becomes soft and translucent. Stir in the chopped tomato and continue cooking for 3 to 5 minutes, stirring occasionally, until the tomato breaks down and releases its juices.
• Pour the beaten eggs into the pan. Stir gently and continuously for about 4 minutes, or until the eggs are just set and softly scrambled. Season with salt and pepper to taste.
• Serve immediately while hot, garnished with chopped cilantro, and accompanied by warm tortillas, refried beans, pico de gallo, and sliced jalapeño if desired.

Notes

This recipe is naturally gluten-free when prepared with certified gluten-free chorizo. Some store-bought chorizo may contain fillers or additives with gluten, so always verify the label. If serving with tortillas, choose certified gluten-free corn tortillas and ensure all accompaniments, such as refried beans and pico de gallo, are also gluten-free.