A simple Spanish chorizo and eggs recipe prepared in one skillet. Cured pork chorizo is cooked with scrambled eggs in a pan.
I love this with bread as a quick breakfast, brunch or lunch and dinner meal.
Global Food Recipes
with Spices and Herbs
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🥚 Ingredients
You will need the following ingredients to make this low carb/keto scrambled egg dish from scratch:
- Eggs
- Salt & Black Pepper
- Onion & Garlic Powder
- Ground Cumin
- Cilantro or Parsley fresh
- Mexican or Spanish Chorizo
- Lard or Butter
🔪 How to make Chorizo and Eggs?
Here is an overview on how to make this dish. It should give you an idea of what to expect.
The complete recipe with US and metric measurements is located in the recipe card after this how to section.
Step 1
Season and scramble the eggs.
Step 2
Slice sausage and cut the slices into smaller pieces.
Step 3
Heat up a skillet with lard or butter and pour in egg mix.
Cook and scramble egg.
Step 4
Stir in sausage and stir cook and mix sausage with the eggs until cooked through.
Serve up hot.
📖 Recipe
Chorizo and Eggs Recipe
Ingredients
- 6 Eggs
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Cumin Seeds Ground
- 1 Tablespoon Cilantro Fresh fresh chopped, or parsley
- 1 cup Chorizo Sausage Spanish or Portugues cured chorizo
- 1 Tablespoon Lard or Butter
Instructions
- In a bowl combine the eggs and the seasoning. The salt, black pepper, onion and garlic powder, ground cumin, and freshly chopped cilantro or parsley.6 Eggs, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, ½ Teaspoon Onion Powder, ½ Teaspoon Garlic Powder, ½ Teaspoon Cumin Seeds Ground, 1 Tablespoon Cilantro Fresh
- Scramble egg with seasoning. Keep aside
- Prepare your chorizo. Take off the skin and cut into half or quarter, and slice.1 cup Chorizo Sausage
- Heat up a skillet over medium to high flame and melt the lard or butter.1 Tablespoon Lard
- Pour scrambled seasoned egg into the hot skillet and allow to cook for 2-3 minutes until it doesn't look super liquid anymore. Start to scramble the egg.
- Takedown the heat to medium and make some space in the center. Stir sausage into the pan.
- Stir cook sausage with scrambled eggs over a medium heat setting, until the meat and eggs are cooked through.
- Serve up hot.
Nutrition
🍳 Variations
Call this recipe your own and switch or add any of the following ingredients to your Spanish chorizo and eggs.
- Mexican Chorizo – Switch the Spanish pork sausage with Mexican raw chorizo. For that you will need to stir cook the meat first before adding the eggs and scrambling them because unline Spanish chorizo, Mexican chorizo is raw and needs to be cooked.
- Olive Oil – Switch the lard or butter with extra virgin cold pressed olive oil for a mediterranean touch.
- Potatoes – Add sliced leftover cooked plain potatoes.
- Cheese – Some shredded cheese mixed in or as a topping make this a comfort meal.
- More Spices and Herbs - You can add coriander powder, oregano herb or chili pepper flakes for more flavor.
- Sour Cream – As a topping at the end
🥣 Serving
You can prepare and serve up this dish for breakfast, lunch or dinner.
I love scrambled eggs and chorizo with a green lettuce salad and freshly baked bread, such as Paul's baguette bread.
You can also slice some raw fresh avocado and add that to your meal with a side of refried beans and pico de gallo salsa.
Other skillet side dishes go well with this meal such as sauteed zucchini or sauteed buttered mushrooms.
You can stuff flour tortillas to make burrito too or a taco by using the egg and chorizo like a filling.
Paul loves to drizzle some hot sauce over his portion.
🍱 Storing Leftovers
Store leftovers in an airtight container in your fridge for up to 1-2 days.
Warm up again for 2-3 minutes in a skillet and enjoy.
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