Looking for a hearty breakfast that’s nutritious and scrumptious? Look no further than this flavorful Spicy Chorizo and Eggs Recipe. It’s a dish that combines chorizo, vibrant veggies, and perfectly baked eggs, all cooked in one skillet for an easy clean-up. Whether you’re starting your day or enjoying a satisfying dinner, this recipe packs a punch of flavor without the fuss. Want to learn how to make chorizo and eggs? Let’s dive into how to make this delicious dish, step-by-step.
This recipe is: Low Carb, Keto, Gluten Free and Paleo
Table of Contents
7 Reasons to Love This Recipe
Below are seven reasons why you’ll love this chorizo and eggs recipe:
- Ideal breakfast or brunch for gatherings.
- Impressive presentation that wows guests.
- Balanced flavors that satisfy every palate.
- Great for any meal of the day.
- Sneakily low-carb without sacrificing taste.
- Simple to prepare and enjoy.
- Packed with layers of Southwest-inspired goodness.
Is Chorizo and Eggs Low-Carb or Keto-Friendly?
Yes, chorizo and eggs is low-carb. So, is chorizo keto too? Good news is: there’re only 5 g net carbs in each serving of chorizo and eggs. It is a fantastic option for anyone following a low-carb or keto lifestyle. Plus, the proteins in chorizo and eggs with a mix of nutritious veggies, make this dish perfectly aligned with keto guidelines.
The absence of high-carb elements such as grains or added sugars makes it an ideal choice for a hearty, flavorful breakfast that keeps you right on track with your low-carb or keto goals. So, go ahead and enjoy this delicious, guilt-free meal that’s not just tasty but also keeps your carb count in check!
Homemade Chorizo vs. Store Bought Chorizo
So I just posted up a really nice recipe for how to make Homemade Mexican Chorizo. I made the recipe simply due to the fact that I don’t love most store-bought chorizo. Here are the reasons to take a few extra minutes to make homemade chorizo to use in this Chorizo Egg Skillet:
- Homemade Chorizo allows you to control the heat.
- Homemade Chorizo is less greasy (typically) than store-bought.
- There are no preservatives or artificial anything in homemade chorizo.
- There is typically less salt in homemade chorizo.
- It just tastes better.
When I first made the recipe a couple years ago, I used a tube of chorizo from the store. I thought it would be the consistency of sausage, but it was more like meaty mush coming out of the tube.
The flavor was okay but it had so much grease that it saturated two folded paper towels. Nobody wants that. With homemade chorizo, you’ll have a consistently delicious outcome every time without the puddles of orange grease.
Chorizo and Eggs Ingredients List
Here are the ingredients you’ll need to make this chorizo egg skillet:
- 4 eggs
- 2 tablespoons cilantro
- 1 pound chorizo sausage
- 1 Fresno chili, sliced & seeded
- 1 tablespoon olive oil
- 1 can fire-roasted tomatoes
- 1 clove garlic, minced
- 1 can mild green chilis
- 1 teaspoon kosher salt
- ¾ cup Cotija
- ½ Spanish onion, diced
- ½ teaspoon black pepper
- ½ bell pepper, finely diced
Ingredient Substitutions
If you’re missing some of the ingredients, here are some easy alternatives you can use for this authentic chorizo and eggs recipe:
- Chorizo sausage: Use bulk Italian or breakfast sausage. Check labels for hidden sugars or gluten.
- Spanish onion: Substitute with yellow or white onion.
- Fresno chili: Jalapeño peppers make a great alternative to Fresno chilis.
- Bell pepper: Poblano peppers add a Southwestern twist.
- Fire-roasted tomatoes: Regular canned tomatoes can be used instead.
- Garlic: Substitute with ¼ teaspoon granulated garlic or 2 cloves of roasted garlic.
- Cotija cheese: Crumbled feta or goat cheese work well as substitutes.
- Cilantro: Try chopped chives, parsley, or basil for a different herbaceous flavor.
Additional Ingredients
Enhance the eggs and chorizo recipe with these tasty additions:
- Vegetables: Add sautéed zucchini, cooked and drained spinach, or sautéed mushrooms for extra heartiness. Here’s a link to a sautéed mushrooms recipe.
- Hot sauce: Customize your spice level with Tabasco Chipotle and Cholula Green Chile Sauce for a flavorful kick.
- Toppings: Enjoy with a dollop of sour cream and chopped chives. For a special treat, add pico de gallo for added flavor.
Note: These ingredients are optional and are not included in the main recipe.
Cooking Tools Required
Here is a list of cooking tools you’ll need for this recipe:
- Ceramic-coated cast-iron pan or oven-proof skillet
- Oven
- Knife
- Cutting board
- Spatula or wooden spoon
How to Make Chorizo and Eggs Recipe: Complete Cooking Guide
How to Cook Chorizo and Eggs?
Follow along with me to learn how to cook chorizo and eggs recipe in your own kitchen.
To make the chorizo and eggs skillet, start by preheating your oven to 400°F/200°C. Cook the chorizo in an oven-proof skillet until it’s done, then set it aside.
Add olive oil, onions, and a pinch of salt in the same skillet, cooking until the onions are translucent. Next, cook peppers, Fresno chili or jalapeno, and garlic until the peppers soften. Stir in a can of mild diced green chilis, followed by a can of fire-roasted tomatoes, salt, and pepper.
Return the chorizo to the skillet and mix well. Create 4-6 wells in the mixture and sprinkle cotija cheese over the top. Crack the eggs into the wells, sprinkle cilantro over the dish, and bake in the oven for 5-7 minutes until the eggs are set to your liking.
Serve hot, directly from the skillet, adding more cotija cheese if desired. See the recipe card for pictures to follow along with too.
Cooking Method
- Sautéing
- Baking
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Dice the onions and bell pepper.
- Slice and seed Fresno chili.
- Mince garlic cloves and mild green chilis.
Cooking Instructions
- Preheat the oven to 400°F/200°C.
- In a ceramic-coated cast-iron pan or other oven-proof skillet, cook the chorizo according to the instructions or until cooked through. Remove from the skillet and set aside.
- Add 1 tablespoon olive oil to the skillet over high heat. Add in the onions and a pinch of salt. Cook for 2-3 minutes or until they begin to turn translucent.
- Add in the peppers, Fresno chili (or jalapeño), and garlic along with another pinch of salt. Stir frequently to avoid burning the garlic. Cook for 2-3 more minutes or until the peppers have begun to soften.
- Add in the can of mild diced green chilis. Stir to incorporate.
- Add in the can of fire-roasted tomatoes and the remaining salt and pepper. Make sure to include all the juice from the can of tomatoes. Mix well.
- Add the cooked chorizo back into the pan. Mix well.
- Create 4-6 small wells (depending on the number of eggs you are using) in the chorizo and veggies.
- Sprinkle the cotija on top of the chorizo and veggie mix. If you are paleo, omit this step.
- Add the eggs to the wells.
- Sprinkle the cilantro over the top of the dish.
- Place the skillet into the oven for 5-7 minutes, or until the eggs are set to the desired temperature.
- Serve directly from the skillet. If you have extra cotija around, sprinkle on top and serve hot.
Step 1: Sauté diced onions in a large skillet over medium heat until they become translucent and fragrant.
Step 2: Add diced bell peppers and green chiles to the onions and continue to cook until the peppers are softened.
Step 3: A mix of diced tomatoes, bell peppers, and onions simmering in the skillet.
Step 4: Add crumbled spicy chorizo to the skillet and cook until the chorizo is browned and cooked through. Then, sprinkle shredded cheese over the mixture, letting it melt slightly before proceeding to the next step.
Step 5: Create small wells in the chorizo mixture and crack eggs into each well. Cover the skillet and cook until the eggs reach your desired level of doneness.
Step 6: Garnish the finished dish with freshly chopped cilantro and serve hot, directly from the skillet.
💡 My Pro Tip
Here’s a crucial pro tip based on my experience with this recipe: when cooking it, opt for a stainless steel or ceramic-coated cast iron pan. I made the mistake of using my grandmother’s vintage cast iron skillet, which stripped off its seasoning due to the acidity of the tomatoes. The next day, I discovered significant rust spots on its surface, which was heartbreaking. It took me months to properly restore the seasoning. Learn from my mistake and avoid this issue by using stainless steel or ceramic-coated cast iron pans.
⏲️ Time-Saving Tips
- Buy a quality store-bought chorizo or prep my homemade chorizo recipe ahead of time.
- Chop all veggies and ingredients in advance.
- Consider sautéing veggies and tomatoes ahead; reheat before adding eggs and cheese for quicker cooking.
What to Serve With Chorizo and Eggs?
While Chorizo and Eggs make for a satisfying meal on their own, they pair beautifully with these flavorful sides:
- Spicy Roasted Broccolini: Roasted to perfection with a hint of spice, these tender broccolini spears add a delicious crunch to complement the hearty flavors of chorizo and eggs.
- Easy Sautéed Mushrooms: Quickly sautéed with garlic and herbs, these mushrooms provide a savory contrast that enhances the richness of the dish.
- Sautéed Zucchini: Lightly cooked to preserve its fresh flavor and texture, sautéed zucchini offers a refreshing addition that complements the bold flavors of chorizo and eggs.
- Roasted Brussels Sprouts: Crispy on the outside and tender on the inside, roasted Brussels sprouts bring a delightful earthiness that pairs perfectly with the spicy chorizo.
- Cucumber Feta Salad: Refreshing cucumber combined with tangy feta cheese tossed in a light vinaigrette provides a cool and crisp contrast to the warm, savory chorizo and eggs.
Storage and Reheating Instructions
Storage
For optimal taste, avoid storing cooked eggs. Instead, refrigerate the chorizo mixture in an airtight container; it keeps well for up to a week.
Reheating
To preserve texture and flavor, gently reheat the chorizo mixture on the stovetop over medium heat. Alternatively, microwave on medium-high for 3-5 minutes, though expect splattering.
Freezing
Avoid freezing cooked eggs; however, the rest of the dish freezes beautifully. Portion into freezer-safe containers or bags and freeze for 2-3 months. Thaw overnight in the refrigerator and reheat for a quick, delicious meal anytime!
Recipe Conclusion
With spicy chorizo, vibrant veggies, and perfectly baked eggs, this dish brings a taste of the Southwest straight to your table. Whether it’s a sunny brunch or a cozy dinner, every bite of this best Spicy Chorizo and Eggs Recipe is a celebration of bold flavors and easy cooking.
Now, don’t just read about it — get cooking! Whip out your skillet, sizzle up some chorizo, and create your own breakfast special. Embrace the joy of homemade meals that bring everyone together. Your kitchen awaits—let’s make some magic happen!
Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
Delicious Breakfast Recipes
Looking for some additional inspiration to get your day started? Give some of these recipes a try:
- Broccoli Cheddar Frittata – Dive into the perfect blend of nutritious broccoli and melting cheddar in this easy-to-make, crowd-pleasing frittata.
- Heavenly Homemade Hash Browns (not low-carb) – Crispy, golden, and utterly delicious, these homemade hash browns are a must-try for a classic comfort breakfast.
- Sweet Fennel Sausage: Experience the unique and savory blend of sweet and aromatic fennel in these homemade sausages that will elevate your breakfast game.
- True Southern Style Grits (not low-carb): Get a taste of the South with these creamy, buttery grits, a traditional favorite that’s the soul of comfort food.
- Sausage Stuffed Zucchini: Revel in the harmonious blend of juicy sausage encased in fresh zucchini, creating a breakfast that’s both wholesome and satisfying.
- Keto Waffles Recipe: Indulge in a keto-friendly breakfast with these light, fluffy waffles that promise all the joy of a classic waffle without the carb overload.
FAQs
Cook chorizo for about 8-10 minutes.
Chorizo is done when it’s browned and cooked through.
No, raw chorizo should be cooked thoroughly before eating.
Spicy Chorizo and Eggs Recipe
Ingredients
- 4 eggs
- 2 tablespoons cilantro
- 1 pound chorizo sausage
- 1 Fresno chili sliced & seeded
- 1 tablespoon olive oil
- 1 can fire-roasted tomatoes
- 1 clove garlic minced
- 1 can mild green chilis
- 1 teaspoon kosher salt
- ¾ cup Cotija
- ½ Spanish onion diced
- ½ teaspoon black pepper
- ½ bell pepper finely diced
Instructions
- Preheat the oven to 400°F/200°C.
- In a ceramic-coated cast-iron pan or other oven-proof skillet, cook the chorizo according to the instructions or until cooked through. Remove from the skillet and set aside.
- Add 1 tablespoon olive oil to the skillet over high heat. Add in the onions and a pinch of salt. Cook for 2-3 minutes or until they begin to turn translucent.
- Add in the peppers, Fresno chili (or jalapeño), and garlic along with another pinch of salt. Stir frequently to avoid burning the garlic. Cook for 2-3 more minutes or until the peppers have begun to soften.
- Add in the can of mild diced green chilis. Stir to incorporate.
- Add in the can of fire-roasted tomatoes and the remaining salt and pepper. Make sure to include all the juice from the can of tomatoes. Mix well.
- Add the cooked chorizo back into the pan. Mix well.
- Create 4-6 small wells (depending on the number of eggs you are using) in the chorizo and veggies.
- Sprinkle the cotija on top of the chorizo and veggie mix. If you are paleo, omit this step.
- Add the eggs to the wells.
- Sprinkle the cilantro over the top of the dish.
- Place the skillet into the oven for 5-7 minutes, or until the eggs are set to the desired temperature.
- Serve directly from the skillet. If you have extra cotija around, sprinkle on top and serve hot.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
Yum!! Cotija cheese is a great addition!
Hi Karman:
I don’t think Cotija gets enough exposure- it is so good… right?
Take care and have a great day in the kitchen-
Scott