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"Busker Flow" easy chorizo and eggs (Huevos con Chorizo) breakfast

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One of my go-to breakfasts recipes is Chorizo and Eggs (Huevos con Chorizo). It's as easy to cook as it is delicious to eat. Follow my recipe and video for a simple and comforting Mexican breakfast.

Most breakfast recipes are extremely "functional," i.e. gut-fill to energize the start to your day. Huevos con Chorizo is fun, filling, and comforting. I love it on a Saturday morning even for brunch.

It feeds a house including guests and large parties on the cheap and is great hangover food for those coming off of a long night - no judgment here lol.

chorizo and eggs on a white plate

Beats and Eats (music to pair with chorizo and eggs)

Chorizo and eggs is a smooth easy-going recipe to make, but it has some serious edge to it. It's got heat and depth despite only using a few ingredients. Kofi Stone's "Busker Flow" is the perfect accompaniment. Kofi brings braggadocious heat lyrically backed up by a smooth boom-bap beat.

Ingredients Needed To. Make Huevos Con Chorizo

  • Mexican Chorizo - do not use hard Spanish style. Choose the soft crumbly type
  • Eggs
  • Heavy Cream
  • Butter
  • Onions
  • Poblano Pepper
  • Red or Yellow Bell Pepper
  • Cumin
  • Kosher Salt
  • Black pepper

How To Make Huevos Con Chorizo (step by step)

  • Pre-heat a skillet. I like cast iron, but feel free to use a non-stick, heat-proof pan. Additionally preheat the oven to 350 degrees F.
  • Add onion, poblano, red peppers and cook until the vegetables just begin to soften.
  • Push all the vegetables to one side of the skillet to make room for the chorizo. Add the chorizo ??and cook for 5-6 minutes. You want to use a spatula or spoon to break up the chorizo for easier cooking.
  • Mix the vegetables and chorizo ??together thoroughly and cook for 1 more minute.
  • While the chorizo and vegetables cook, in a large bowl, mix the eggs with the cream.
  • Add the egg mixture to the chorizo mixture and, using a spatula, fold in the eggs and cook for about 3 minutes.
  • Optionally, place a lid on the skillet and bake in the oven for 2-3 minutes
  • Before serving, mix the chorizo ??with a fork to make it fluffy and add your favorite toppings.
chorizo and eggs in black skillet

Cooking Considerations and Tips for Making Chorizo and Eggs

Buy Mexican style chorizo vs the harder Spanish style chorizo.

Use beef or pork depending on your preference. Pork is more readily available, but beef shouldn't be hard to find.

I kept this recipe fully keto-friendly, but if the carbs don't matter to you nice warm corn tortillas pair well with huevos con chorizo.

Don't cook the vegetables too long. No need to overcook these. I prefer they have a little crunch but without that fresh raw taste.

Control the level of heat by managing the amount of veins and seeds from the poblano.

Top the dish with your favorite taco toppings. I used cilantro, pickled red onions, cotija cheese, and green salsa in my recipe.

Serve huevos con chorizo with Cuban avocado salad and/or grapefruit brulee.

chorizo and eggs on a white plate

Frequently Asked Questions (FAQs)

Do I Have To Bake The Chorizo and Eggs?

No this is an optional step. Baking helps to create a more fluffy egg texture but it is not required.

Where Can I Find Mexican chorizo?

Chorizo will be found in most refrigerated sections in grocery stores near breakfast meats like bacon and sausage. It can also be adjacent to the general sausage section.

Is this breakfast recipe keto?

Yes it is. The recipe ingredients are few - vegetables, chorizo, and butter. The toppings also fall in the keto-friendly categories.

For other recipes try these:

Fried Eggs with Salas

Migas with Brisket

Mexican Street Tacos

chorizo and eggs on a white plate

Chorizo and Eggs (huevos con chorizo)

Hearty, easy, and comforting keto-friendly recipe for chorizo and eggs (huevos con chorizo) breakfast.
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 4 people
Calories: 546kcal
Author: Marwin Brown

Ingredients

  • 1 medium Onion diced
  • 1 medium Poblano Pepper diced, deseeded
  • 1 medium red or Yellow Bell Pepper diced
  • 1 pound chorizo
  • 8 large eggs
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup heavy cream

Instructions

  • Pre-heat a skillet. I like cast iron, but feel free to use a non-stick, heat-proof pan. Additionally preheat the oven to 350 degrees F.
  • Add onion, poblano, red peppers and cook until the vegetables just begin to soften.
  • Push all the vegetables to one side of the skillet to make room for the chorizo. Add the chorizo ??and cook for 5-6 minutes. You want to use a spatula or spoon to break up the chorizo for easier cooking.
  • Mix the vegetables and chorizo ??together thoroughly and cook for 1 more minute.
  • While the chorizo and vegetables cook, in a large bowl, mix the eggs with the cream.
  • Add the egg mixture to the chorizo mixture and, using a spatula, fold in the eggs and cook for about 3 minutes.
  • Optionally, place a lid on the skillet and bake in the oven for 2-3 minutes
  • Before serving, mix the chorizo ??with a fork to make it fluffy and add your favorite toppings.

Video

YouTube video

Notes

Buy Mexican style chorizo vs the harder Spanish style chorizo.
Use beef or pork depending on your preference. Pork is more readily available, but beef shouldn't be hard to find.
I kept this recipe fully keto-friendly, but if the carbs don't matter to you nice warm corn tortillas pair well with huevos con chorizo.
Don't cook the vegetables too long. No need to overcook these. I prefer they have a little crunch but without that fresh raw taste.
Control the level of heat by managing the amount of veins and seeds from the poblano.
Top the dish with your favorite taco toppings. I used cilantro, pickled red onions, cotija cheese, and green salsa in my recipe.
Serve huevos con chorizo with Cuban avocado salad and/or grapefruit brulee.

Nutrition

Calories: 546kcal | Carbohydrates: 7g | Protein: 32g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 463mg | Sodium: 1799mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2209IU | Vitamin C: 64mg | Calcium: 80mg | Iron: 4mg
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