How Long To Cook Mexican Chorizo

Chorizo Scrambled Eggs

August 20, 2004

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Chorizo Scrambled Eggs Romulo Yanes

Ingredients

Makes 4 servings

6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)*

2 tablespoons vegetable oil if using Spanish chorizo

10 large eggs

Garnish: chopped fresh cilantro leaves

Accompaniment: warm corn tortillas

Step 1

If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.

Step 2

Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.

Step 3

Available at Latino markets.

How would you rate Chorizo Scrambled Eggs?

Reviews (17)

This is great. I would add that I do not add oil. I add just a bit of water. There is already enough oil in the meat that will cook out. Your finished product will not be as greasy.
This was great. A special thanks to Bishop Joel for the valuable tips and wonderful personal story!
Will be one of my favorites.
This was so flavorful. My husband bought fresh mushrooms from the farmers market, so sauteed them and added green onions.
The recipe is simplicity itself, no need to complicate matters. As the sausage is quite salty, add neither salt nor pepper. Some grated goat or farmer cheese is nice at the end. Cilantro is an authentic touch, and so is fresh chopped oregano. In the Mexican highlands, I learned to eat it using only tortilla pieces, forsaking flatware, much to the amusement of my dear campesino hosts. If you prefer sauces, try it with the green salsa as in most places it has a shadow of vinegar to bring out the sweetness of the sausage. Enjoy! +Bishop Joel
Breakfast is served!!
Very good. Made with Soyrizo. Tasty and great as dinner dish.
I grew up, waking up to the sound of the rolling pin of my nana making fresh flour tortillas in the morning and it was always chorizo y huevito in the morning. just some advice if you are buying in the states look for longaniza, it should be firm to touch, and it wont be as greasy as the chorizo they sell in the states, and more similar to the chorizo they sell in mexico.
This was so easy and delicious! I actually used the Soyrizo and this into breakfast burritos by wrapping the egg mixture in warm flour tortillas. I like my eggs with a little more kick than the soyrizo offered so I added a bit of hot salsa.
We make this at home, but use Soyrizo for a great Friday and Lenten meal. Serve with a side of refried beans sprinkled with cheese(jack, chihuahua, or your favorite), even red sauce or salsa too. This is an authentic Tex-Mex meal for breakfast, brunch, or any other time of the day.
I used 8 oz of Mexican Chorizo for the first time in my life. It has quite an interesting taste. I also used the 10 eggs and some diced onion in this receipe. I added salt. That was a big mistake. I'll follow the directions much more carefully the next time I make this concoction.
This dish is very delicious, i've tried a couple variations (through my past boyfriend)- compare the taste between pork chorizo and beef chorizo- a very good meal the day after drinking- very satisfying.
It was okay. A bit much for breakfast- much better for brunch. I wonder if Spaniards eat chorizo early in the morning? I associate it with a tapas bar, and felt like reaching for a sangria.
Mt Portuguese grandmother made a dish very similar to this. She added diced pre-cooked potatoes, sautéed onions, and a diced green pepper to the chorizo and then when heated in a skillet, added the eggs. Delicious and my mouth waters from just thinking of this dish.
Best with homemade bulk chorizo. While eggs are still fairly loose, fold in some grated cheese, (I prefer longhorn cheddar) as little or as much as you like. Plate and sprinkle with chopped dill weed. Serve with salsa and warm flour tortillas.