Huevos con Chorizo (Scrambled Eggs with Spanish Sausage)
Huevos con Chorizo is about to become your new favorite brunch dish. Think scrambled eggs and lots of chorizo rolled into tortillas and topped with cotija cheese and fresh salsa. Everything you love about taco night for breakfast. And they only take about 15 minutes to make!
Servings: 4 people
- ½ cup diced white onion*
- 8 ounces raw ground chorizo
- ¾ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon garlic
- ½ teaspoon cumin
- 6 eggs beaten
- 6-8 corn or flour tortillas
- chopped cilantro, pico de gallo, crema, cotija cheese
Review all recipe notes and instructions before beginning.
In a large skillet on medium high heat, sauté the onions and chorizo until cooked through.
Turn the heat to medium. Add the salt, oregano, garlic, and cumin. Sauté for 1-2 minutes until fragrant.
On medium low heat, add eggs and slowly scramble. Gently fold and move them around the pan until they are cooked through. Remove from heat immediately.
Fill tortillas with egg and chorizo mixture.
White Onion: Swap for yellow or sweet onions.
Use raw ground chorizo. Chorizo sometimes comes in pre-cooked links. This won’t break up to sauté. Look for raw chorizo so it will incorporate nicely into the eggs.
Don’t overcook the eggs. Eggs dry out very easily so you need to keep the heat low and stir them frequently. This will prevent a crust from forming.
Warm your tortillas. Toasting tortillas in a hot skillet is the way to go, but at a minimum throw them in the microwave.
Don’t forget the toppings. Some of my favorite toppings for these tacos are cotija or queso fresco cheese, sour cream, fresh chunky salsa, or pickled onions. Basically anything you would put on a traditional taco.