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.
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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.