Eggs with chorizo is a popular dish in Spanish-speaking countries.

Easily prepared in under 15 minutes, this huevos con chorizo breakfast dish is a delicious and filling option for breakfast or brunch. The dish pairs well with refried beans, warm tortillas, and coffee, all of which are common accompaniments in Mexican cuisine.

Huevos con chorizo served with a side of refried beans and avocado.


Scrambled eggs with spicy chorizo sausage are the foundation of the classic Mexican breakfast dish huevos con chorizo. Delicious and versatile, it can be enjoyed as a main dish with traditional sides, atop tacos with salsa, or stuffed into breakfast burritos.

Chorizo, a spicy pork sausage, is seasoned with chiles and other herbs and spices. Tostadas, quesadillas, and stews like charro beans rely heavily on, and it is a staple ingredient in, Mexican cooking.

Chorizo is a popular ingredient in desayunos (Spanish for "breakfast") dishes like this one, where it is cooked with potatoes, vegetables, and sometimes eggs.

Close-up of huevos con chorizo. Scrambled eggs with chorizo that are both juicy and flavorful.

You should make this simple breakfast dish for a few reasons:

  • Yummy: The chorizo is what makes this dish so tasty because, when fried, it releases its incredible flavor and infuses the oil in which the eggs will cook, making the eggs taste even better. There's nothing like the aroma of cooking chorizo sausage to get the whole family in a gluttonous state.
  • Very simple and ready in under 15 minutes, just cook some chorizo, crack some eggs into a pan, and scramble everything together. Nothing simpler than this
  • Satisfying: a plate of chorizo and eggs will keep you full for hours because of the protein in both ingredients.
  • You can make chorizo and eggs ahead of time for those busy mornings, freeze them, and then reheat them to enjoy.


  • Chorizo Mexican chorizo, a spicy sausage that must be cooked before eating, will be required. You can buy this at a Mexican supermarket, or you can follow our recipe for authentic Mexican chorizo and make it at home. Is simple to prepare and keeps well in the freezer; thus, it can be made in bulk and stored for later use.
  • Fresh eggs For four people, I use one medium egg plus two extras. Two eggs may be added to each serving, if desired.
  • Coconut oil You can use either olive oil or sunflower oil in this recipe without any problems.
  • Seasonings Adding salt and pepper to the eggs is fine, but keep in mind that the chorizo is already seasoned.
Homemade chorizo sausages in a plate. Tostadas con chorizo mexicano

Three tablespoons of canola oil, heated over medium Mix in the chorizo and crumble it with a wooden spoon.

Warm up for about 7 minutes, stirring occasionally. The chorizo can easily burn if the heat is too high. It's important that it get a little crisp.

Frying Mexican chorizo in a pan.

The eggs can be cracked and seasoned while the chorizo is cooking. Stir with a whisk

Scramble the eggs into large clumps and add them to the pan with the chorizo.

The eggs just added and started to mix with chorizo.

Let the eggs cook for as long as you like. Just keep an eye on the timer to avoid drying them out.

Chorizo and eggs fully cooked.

Huevos con chorizo can be served immediately or saved for later using the methods outlined below.

  • The casings must be removed from store-bought chorizo before it can be cooked.
  • Before adding the eggs, you can drain any excess fat from the chorizo if necessary.
  • To tell when chorizo is done cooking, look for a change in texture, where the meat has become dry and crisp like minced meat does after frying. The color will shift, and it'll get darker.
  • Eggs can be broken right into the pan if desired. Prior to adding them to the pan, I give them a quick whisk to help them incorporate with the spicy sausage.
  • Be restrained in your seasonings, as chorizo already contains salt and other spices.
  • How long an egg should be cooked for is a matter of taste. While I prefer my scrambled eggs dry, many other people find that they are more enjoyable when they are moist. You can eat the eggs however you like as long as the chorizo is cooked properly.

For more on this topic, check out the companion piece, "The Right Way to Crack an Egg."

Distinctive Recipes

The traditional dish of huevos con chorizo doesn't need any fancy additions to make it delicious. But if you're looking to shake things up, try these alternatives to the original recipe:

  • Veggies Try smuggling in some onions, mushrooms, or even a handful of spinach.
  • Cheesy Fill it up with melted cheeses like Oaxaca, Asadero, Monterey Jack, or a Mexican blend.
  • Spicy Add some heat with pickled jalapeos or Mexican hot salsa.

Techniques for Being of Service

Like many other egg-based dishes in Mexico, chorizo and eggs are typically eaten for breakfast. Given the dish's adaptability, here are a few suggestions for serving it:

  • Refried beans, warm corn tortillas, avocado, and salsa (try our molcajete salsa) make a great plate complement.
  • Gorditas, quesadillas, and tortas made with bolillo, avocado slices, and queso fresco are all great ways to enjoy this filling. )
  • Whether you choose to make your own flour tortillas following our simple recipe or buy them premade from the store, you must make some burritos. Huevos con chorizo, melted cheese, pico de gallo, and refried beans. Kick back, relax, and take pleasure
  • You can choose from beverages like coffee, orange juice, or cold milk. You can also make atole de avena from scratch with our recipe.
Mexican chorizo and eggs, also known as huevos con chorizo, served in a plate with refried beans and avocado slices. Salsa and flour tortillas on the side. Chorizo and eggs for breakfast

Putting Away

Your leftover huevos con chorizo will keep in the fridge for up to four days. When they have cooled completely, store them in the refrigerator in an airtight container.

Even chorizo and eggs freeze well. It can be made in bulk, allowed to cool, and then frozen in individual servings for up to two months.

Thaw the chorizo and eggs the night before you plan to eat them on the counter so they're ready to go in the morning. Simply reheat in a skillet and eat.

Recipes That Are Comparable

If you enjoyed this recipe for chorizo and eggs, you might also be interested in some of our other Mexican breakfast options:

  • Scrambled Eggs with Ranchero Seasoning Ranchero sauce and fried eggs on a crispy tortilla.
  • Pappadeaux with sausage Mexican chorizo and tender potatoes.
  • Sex Separated Eggs Two sunny-side-up eggs topped with a mix of salsa verde and salsa roja
  • Scrambled Eggs and Veggies In addition to the traditional American breakfast fare, you should try the Mexican ejotes con huevos.

View the Instructions Here

Don't forget to rate this Huevos Con Chorizo recipe and comment below once you've tried it! And…

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