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Chorizo Con Huevo

  • Prep 20 min
  • Total 35 min
  • Ingredients 15
  • Servings 6

Ingredients

1 1/2
tablespoons olive oil
1/2
cup red onions, diced
1
serrano or jalapeño pepper, seeds removed and minced
1
fresno pepper, seeds removed and minced
1 1/2
cups uncooked Mexican chorizo
1
large tomato, seeded and diced (about 1 cup)
8
large eggs
1/4
cup milk or cream
1/3
teaspoon salt
1/3
teaspoon fresh cracked pepper
1/4
cup cilantro, chopped
1/4
cup green onions, sliced
1
cup guacamole (your favorite recipe)
1
cup salsa (your favorite recipe)
12
corn or flour tortillas

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Not many people know that you could prepare chorizo con huevo ahead of time. On occasion I have prepared it the day before, so that I could have it ready for breakfast tacos the next morning. It can be reheated quickly in the microwave.

I can’t even begin to express how much I love chorizo con huevo. Just the smell of it as soon as it hits that hot pan takes me back to my abuela’s kitchen in Mexico. The aromas of cumin, paprika, spicy chiles and the zest of the vinegar as it cooks are enough to make anyone hungry. When most children ate bologna sandwiches for lunch, we often would get chorizo con huevo wrapped in a homemade flour tortilla, or as my mom would call them, machitos. Those were some of the most special lunches!

Directions

  • 1 Add 1 1/2 tablespoons of olive oil to an ovenproof nonstick pan. Preheat for 2 to 3 minutes at medium heat. Preheat the oven to 350 ºF.
  • 2 Add the onions, serrano or jalapeño pepper, and fresno chile peppers to the pan. Cook for 6 to 8 minutes or until they are soft.
  • 3 Move the vegetables to the outer edge of pan. Add the Mexican chorizo to the center and cook for 5 to 6 minutes. Combine the vegetables and chorizo and cook for another minute.
  • 4 In a large bowl, whisk the eggs and milk or cream, and fold in the tomatoes.
  • 5 Add the egg mixture to the pan and, using a spatula, gently fold over the eggs. Do this for 3 minutes until most of the eggs are cooked.
  • 6 Cover the pan and transfer to the preheated oven. Cook for another 10 to 12 minutes. I like finishing the chorizo in the oven for a fluffier egg. Remove from the oven and let stand for 5 minutes.
  • 7 Before serving, fluff the chorizo with a fork and fold in the cilantro. Serve with warm tortillas and garnish with green onions, guacamole and salsa.

I can’t even begin to express how much I love chorizo con huevo. Just the smell of it as soon as it hits that hot pan takes me back to my abuela’s kitchen in Mexico. The aromas of cumin, paprika, spicy chiles and the zest of the vinegar as it cooks are enough to make anyone hungry. When most children ate bologna sandwiches for lunch, we often would get chorizo con huevo wrapped in a homemade flour tortilla, or as my mom would call them, machitos. Those were some of the most special lunches!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 10, 2015

I can’t even begin to express how much I love chorizo con huevo. Just the smell of it as soon as it hits that hot pan takes me back to my abuela’s kitchen in Mexico. The aromas of cumin, paprika, spicy chiles and the zest of the vinegar as it cooks are enough to make anyone hungry. When most children ate bologna sandwiches for lunch, we often would get chorizo con huevo wrapped in a homemade flour tortilla, or as my mom would call them, machitos. Those were some of the most special lunches!