📝 About This Recipe
Transport your taste buds to the heart of the Southwest with this robust, protein-packed breakfast masterpiece. We use authentic Mexican chorizo, which renders out a vibrant, spiced oil that perfectly coats tender, velvety eggs and sautéed aromatics. This keto-friendly skillet is a symphony of smoky paprika, zesty cumin, and fresh cilantro, offering a bold start to your day without the carb heavy-lifting.
🥗 Ingredients
The Protein Base
- 12 ounces Mexican Chorizo (fresh/raw, casings removed)
- 8 Large Eggs (pasture-raised preferred, at room temperature)
- 2 tablespoons Heavy Cream (for extra fluffiness)
Aromatics & Vegetables
- 1/2 cup White Onion (finely diced)
- 1 medium Poblano Pepper (seeded and diced small)
- 2 cloves Garlic (minced)
- 1 Fresh Jalapeño (finely minced, seeds removed for less heat)
- 1 tablespoon Avocado Oil (only if chorizo is extra lean)
Seasoning & Finishers
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Cotija Cheese (crumbled)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 large Hass Avocado (sliced for serving)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the 8 eggs. Add the heavy cream, a pinch of salt, and black pepper. Whisk vigorously for about 60 seconds until the mixture is uniform and slightly frothy; this incorporates air for a lighter scramble.
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2
Place a large, heavy-bottomed non-stick skillet or seasoned cast-iron pan over medium heat. If the chorizo is very lean, add the avocado oil; otherwise, let the pan dry-heat for a moment.
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3
Add the raw chorizo to the pan. Use a wooden spoon or spatula to break the meat into small crumbles as it browns.
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4
Cook the chorizo for 5-7 minutes until it is fully browned and has released its flavorful red oil. The edges should be slightly crispy.
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5
Add the diced white onion and poblano pepper to the skillet with the chorizo. Sauté for 3-4 minutes until the onions become translucent and the peppers soften.
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6
Stir in the minced garlic and jalapeño. Cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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7
If there is an excessive amount of rendered fat (more than 2 tablespoons), you can carefully spoon some out, but keep enough to coat the eggs for flavor.
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8
Reduce the heat to medium-low. This is crucial to prevent the eggs from becoming rubbery or dry.
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9
Pour the egg mixture over the chorizo and vegetables. Let it sit undisturbed for about 20 seconds until the edges just begin to set.
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10
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue this slow folding motion.
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11
When the eggs are about 80% cooked (still looking slightly wet), sprinkle half of the crumbled Cotija cheese over the top.
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12
Remove the pan from the heat entirely. The residual heat will finish cooking the eggs to a perfect, creamy consistency over the next minute.
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13
Garnish the scramble with the remaining Cotija cheese, fresh cilantro, and the sliced avocado.
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14
Serve immediately with lime wedges on the side to brighten the rich flavors.
💡 Chef's Tips
Always use Mexican chorizo (soft/raw) rather than Spanish chorizo (cured/hard) for this specific texture. To prevent the eggs from turning brown, keep the heat low and slow once the eggs hit the pan. If you prefer a 'dry' scramble, cook for an extra 60 seconds, but remember that eggs continue to cook after leaving the pan. For a dairy-free version, swap the heavy cream for almond milk and omit the Cotija cheese. Check your chorizo label for hidden sugars or fillers to ensure it remains strictly keto-compliant.
🍽️ Serving Suggestions
Serve alongside a few slices of grilled halloumi cheese for an extra salty, keto-friendly bite. Pair with a hot cup of black coffee or a spicy Keto Bloody Mary for a weekend brunch. Wrap the scramble in large butter lettuce leaves or a low-carb tortilla for a 'breakfast taco' feel. Top with a dollop of full-fat sour cream or a spoonful of roasted tomatillo salsa. A side of quick-pickled red onions adds a fantastic acidic crunch to the dish.