📝 About This Recipe
This classic Mexican breakfast staple brings together the smoky, spiced punch of traditional pork chorizo with the silky richness of perfectly scrambled eggs. Originating from the rustic kitchens of central Mexico, this dish is a masterclass in balancing bold chilies and savory fats with simple, high-quality ingredients. Whether tucked into a warm flour tortilla or served alongside creamy refried beans, it is a soul-warming meal that promises a vibrant start to any day.
🥗 Ingredients
The Protein Base
- 9 ounces Mexican Pork Chorizo (raw, casings removed; look for a high-quality brand with deep red color)
- 8 pieces Large Eggs (preferably organic or pasture-raised, at room temperature)
- 1 tablespoon Vegetable Oil (only if the chorizo is very lean; lard can be used for more authenticity)
Aromatics and Seasoning
- 1/2 cup White Onion (finely diced)
- 1 piece Serrano Pepper (minced; remove seeds for less heat)
- 1/2 teaspoon Kosher Salt (adjust to taste, as chorizo is already salty)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Whole Milk or Heavy Cream (optional, for extra creamy eggs)
For Serving and Garnish
- 8-12 pieces Corn or Flour Tortillas (warmed on a comal or skillet)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Queso Fresco (crumbled)
- 2 cups Refried Beans (warmed, for serving on the side)
- 1 piece Ripe Avocado (sliced into wedges)
👨🍳 Instructions
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1
Crack the 8 eggs into a medium mixing bowl. Add the salt, black pepper, and the optional tablespoon of milk or cream. Whisk vigorously until the yolks and whites are fully combined and no streaks remain.
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2
Place a large non-stick or well-seasoned cast-iron skillet over medium heat. If your chorizo is very lean, add the tablespoon of oil or lard to the pan.
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3
Add the raw chorizo to the skillet. Use a wooden spoon or spatula to break the meat apart into small crumbles as it cooks.
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4
Cook the chorizo for about 5-7 minutes. You want the fat to render out and the meat to become slightly crispy and deeply browned. The oil in the pan should turn a vibrant orange-red.
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5
Add the finely diced white onion and minced serrano pepper to the skillet with the chorizo. Sauté for 3-4 minutes until the onion becomes translucent and picks up the color of the chorizo oil.
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6
If there is an excessive amount of rendered fat (more than 2 tablespoons), you may carefully spoon some out, but leave enough to flavor the eggs.
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7
Lower the heat to medium-low. This is crucial for achieving a tender scramble rather than rubbery eggs.
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8
Pour the whisked egg mixture directly over the chorizo and onion mixture in the skillet.
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9
Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
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10
Using a heat-resistant spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue this folding motion slowly.
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11
Cook until the eggs are mostly set but still look slightly moist or 'wet'. They will continue to cook with residual heat once removed from the stove.
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12
Immediately remove the skillet from the heat to prevent overcooking.
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13
Taste and adjust seasoning with an extra pinch of salt if necessary.
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14
Transfer to a warm serving platter and garnish generously with chopped cilantro and crumbled queso fresco.
💡 Chef's Tips
Always use Mexican Chorizo (raw/soft) rather than Spanish Chorizo (cured/hard) for this recipe to get the correct texture. Don't rush the chorizo; letting it get slightly crispy provides a wonderful textural contrast to the soft eggs. Whisk your eggs just before adding them to the pan to incorporate air for a fluffier result. If you prefer a 'dry' scramble, cook for an additional 60 seconds, but be careful not to brown the eggs. For a vegetarian version, use soyrizo—it mimics the spices and oil of pork chorizo remarkably well.
🍽️ Serving Suggestions
Serve inside warm flour tortillas with a dollop of salsa verde for a classic breakfast taco. Pair with a side of traditional refried bayo or black beans topped with a pinch of cheese. Accompany with a hot cup of Café de Olla (spiced Mexican coffee) or fresh orange juice. Add a side of 'papas fritas' (diced fried potatoes) for a heartier 'Huevos con Chorizo y Papas' variation. Provide a bottle of Cholula or Valentia hot sauce on the table for those who want an extra kick.