Scrambled Eggs with Chorizo is a delicious and hearty breakfast dish that brings together the rich, spicy flavors of chorizo with the comforting creaminess of scrambled eggs. This easy-to-make meal is perfect for those mornings when you want something a bit more substantial. The chorizo infuses the eggs with its savory goodness, making every bite flavorful and satisfying. Serve it with warm tortillas or toast, and you have a breakfast that’s sure to power you through the day.
Ingredients:
- 1/2 lb Mexican chorizo, casings removed
- 6 large eggs
- 2 tablespoons milk or cream
- 1 small onion, finely chopped
- 1 small tomato, diced (optional)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon butter or oil
- Optional: Warm tortillas or toast for serving
Instructions:
- Cook the Chorizo: In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until it is fully cooked and browned, about 5-7 minutes. If there’s excess fat, drain it from the pan, but leave enough to cook the onions.
- Sauté the Onions (and Tomatoes): Add the chopped onion to the skillet with the chorizo and cook until the onion is softened, about 3-4 minutes. If using, add the diced tomato and cook for another 2 minutes.
- Prepare the Eggs: In a bowl, whisk together the eggs, milk or cream, and a pinch of salt and pepper until well combined.
- Scramble the Eggs: Reduce the heat to low and add the butter or oil to the skillet. Pour the egg mixture into the skillet with the chorizo and onions. Gently stir with a spatula, cooking the eggs until they are just set and still slightly creamy, about 3-4 minutes.
- Serve: Remove from heat, sprinkle with fresh cilantro, and serve immediately with warm tortillas or toast on the side. Enjoy your flavorful and satisfying scrambled eggs with chorizo!
