Best Chorizo Con Huevos Spicy Mexican Sausage With Eggs Recipes

CHORIZO CON HUEVOS

Chorizo con Huevos image

Chorizo con Huevos made with crumbled Mexican sausage and scrambled eggs. Hearty and delicious, it's perfect paired with Spanish rice and beans for breakfast as well as fillings for tacos, enchiladas or burritos.

Provided by Onion Rings and Things

Time 20m

Number Of Ingredients 3

Ingredients

1 pound Mexican chorizo, casings removed and crumbled
1 small onion, peeled and chopped
6 large eggs, well-beaten

Steps:

In a skillet over medium heat, add chorizo and cook, breaking apart into pieces with back of a spoon. When it starts to render fat, add onions and continue to cook for about 8 to 10 minutes or until onions are softened and chorizo is lightly browned and cooked through. Drain excess fat, if any.
Add eggs and allow to cook for about 20 to 30 seconds and then stir to combine. Continue to cook until eggs are set. Serve hot.

Nutrition Facts : Calories 414 kcal, Carbohydrate 3 g, Protein 23 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 230 mg, Sodium 996 mg, ServingSize 1 serving

HUEVOS CON CHORIZO

Huevos con Chorizo image

The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casings removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
Eight 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced

Steps:

For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.