Super easy, full of flavor, and just five ingredients– It’s chorizo and eggs breakfast tacos! I just had this in the morning with homemade corn tortillas and pico de gallo. One of my many Mexican favorites.
I’ve got a lot of chorizo in my fridge right now, but I’m confident it won’t go to waste since there are so many ways to use chorizo. I can’t wait to share more delicious recipes with you soon, but for now let’s get started with this one: It’s one of my favorite chorizo dishes for breakfast tacos with scrambled eggs and homemade salsa or pico de gallo to garnish.
You may find chorizo made out of pork, beef or soy and you can use whichever one you prefer. I’ve often used pork, but also enjoy the soy chorizo very much. The flavors and consistencies from chorizos of different countries can vary. Spanish chorizo is more like a salami– already cooked or smoked and finely-ground. Mexican chorizo is more like sausage– a little more loosely-ground and raw. Even though I know this recipe will be yummy with Spanish chorizo, my personal preference and recommendation is of course the Mexican kind. 😉
To prepare this dish I fry the chorizo with 1 tablespoon of oil. Make sure to take the chorizo out of the casing if it has one.
Once it’s cooked I add a little bit of diced onion and diced tomato to add extra flavor and fry for a few more minutes.
Then, I reserve it on a plate and scramble the eggs in the same pan I cooked the chorizo. The oils left over from the chorizo add flavor to the eggs.
I enjoy serving the chorizo and eggs on homemade corn tortillas. That’s really all you need, but for the extra special touch you can always add some Mexican cream and fresh cheese (queso fresco), and of course your favorite salsa.
Delicioso!!!
- Mexican chorizo (2.5 ounces or 70 g per serving or per person) (or 1/2 cup of chorizo per person)
- 4 eggs
- 1/3 cup diced tomato
- 1/4 cup diced yellow onion (or the onion that you like best)
- Pico de gallo (the quantity of your preference)
- Tortilla (depending on how many tacos you want 😉 )
- OPTIONALS: Mexican fresh cheese (queso fresco), and/or cilantro.
- Cook the chorizo in a hot pan at medium high heat.
- Once it starts to cook add the tomato and onions, fry for 1 more minute.
- Reserve the cooked chorizo on a plate.
- In the same pan you used to cook the chorizo, add the 4 eggs and scramble until cooked.
- To assemble, place a spoon full of scramble eggs on a tortilla and top with a spoonful of chorizo and pico de gallo or homemade salsa.
- Enjoy!
