Chorizo And Eggs
Chorizo and eggs is a vibrant and flavorful dish that brings a burst of energy to any breakfast table. With the spicy aroma of crumbled Spanish chorizo mingling with fluffy scrambled eggs, this recipe is a delightful way to kick-start your day. Perfect for brunch or a quick weekday meal, chorizo and eggs combines simple ingredients that pack a punch. If you’re looking for an easy yet satisfying dish, this is it!
Why This Recipe Is Reliable
This recipe for chorizo and eggs is not only delicious but also incredibly straightforward. The ingredients are commonly found in grocery stores, and the cooking process is quick, making it ideal for busy mornings. The combination of savory chorizo and creamy eggs creates a comforting meal that can be enjoyed by everyone. Plus, it’s versatile enough to adapt to your taste preferences, whether you prefer it spicy or mild.
Ingredient Notes
- 6 ounces Spanish chorizo (casing removed and crumbled) – This is the star of the dish, offering a rich flavor with a touch of spice.
- 1 small onion (finely diced) – Adds sweetness and depth to the dish.
- 1 small red bell pepper (diced) – Brings color and a slight crunch, balancing the richness of the chorizo.
- 1 clove garlic (minced) – Enhances the flavor profile with its aromatic qualities.
- 4 large eggs – The base of the dish, providing protein and creaminess.
- Salt and pepper (to taste) – Essential for seasoning and enhancing the overall flavors.
- 1-2 teaspoons milk (optional, for extra creaminess) – A splash of milk can make the eggs even more luscious.
- 1 tablespoon fresh parsley (chopped, or cilantro) – A fresh herb garnish that brightens up the dish.
What’s in the Gear List
- Skillet or frying pan – For cooking the chorizo and eggs evenly.
- Spatula – To scramble the eggs and mix the ingredients together.
- Cutting board and knife – For chopping the vegetables.
- Mixing bowl – To whisk the eggs and combine with milk if using.
Cook Chorizo And Eggs Like This
Step 1: Prep the Ingredients
Start by finely dicing the small onion and red bell pepper. Mince the clove of garlic. Set these aside in separate bowls to make the cooking process smoother.
Step 2: Cook the Chorizo
In a skillet over medium heat, add the crumbled Spanish chorizo. Cook for about 5-7 minutes, stirring occasionally until the chorizo is browned and cooked through. The oils from the chorizo will render, adding flavor to the dish.
Step 3: Sauté the Vegetables
Add the diced onion and red bell pepper to the skillet with the chorizo. Sauté for another 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
Step 4: Prepare the Eggs
In a mixing bowl, crack the four large eggs. If you prefer creamier eggs, add 1-2 teaspoons of milk. Whisk the eggs until well combined, seasoning with salt and pepper to taste.
Step 5: Scramble the Eggs
Pour the egg mixture into the skillet with the chorizo and vegetables. Let it sit for a few seconds before gently stirring with a spatula. Continue to cook, stirring occasionally until the eggs are just set but still creamy, about 3-4 minutes.
Step 6: Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with chopped fresh parsley or cilantro for a pop of color and freshness. Serve immediately while hot.
Dietary Swaps & Alternatives
- Chorizo: For a lighter option, consider using turkey or chicken chorizo.
- Eggs: Substitute with egg whites for a lower cholesterol option.
- Milk: Use almond milk or oat milk for a dairy-free alternative.
- Vegetables: Feel free to add spinach, zucchini, or mushrooms for added nutrition.
Chef’s Notes
- For extra spice, consider adding a pinch of red pepper flakes or diced jalapeños.
- Make sure not to overcook the eggs; they should be soft and creamy.
- This dish can be easily doubled for larger gatherings or meal prep.
- Feel free to customize with your favorite herbs or spices.
Make-Ahead & Storage
This chorizo and eggs dish is best enjoyed fresh, but you can prepare the chorizo and vegetables in advance. Store them in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat in a skillet before adding the eggs. Leftover cooked chorizo and eggs can be stored in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, and enjoy as a quick breakfast or lunch option.
Questions People Ask
Can I use different types of chorizo?
Absolutely! While Spanish chorizo is traditional, you can use Mexican chorizo, which is typically softer and spicier. Just make sure to cook it thoroughly.
What can I serve with chorizo and eggs?
This dish pairs well with tortillas, avocado slices, or a fresh salad. Consider serving it alongside crispy hash browns or toast for a complete meal.
How do I make this dish vegetarian?
To make a vegetarian version, simply omit the chorizo and add more vegetables like mushrooms, zucchini, and spinach for flavor and texture.
Can I freeze chorizo and eggs?
While it’s not recommended to freeze eggs, you can freeze cooked chorizo separately. Reheat before adding to freshly scrambled eggs when ready to enjoy.
Serve with These
- Avocado Toast – A creamy complement to the spiciness of the chorizo.
- Roasted Potatoes – Crispy and delicious, they make for a hearty side.
- Fresh Fruit Salad – Bright and refreshing, it balances the rich flavors.
- Berry Smoothie – A healthy drink to round out your breakfast.
Serve & Enjoy
Once your chorizo and eggs are cooked to perfection, it’s time to dig in! This dish is not only a feast for the taste buds but also a beautiful addition to your breakfast spread. The colors from the bell peppers and fresh herbs will make your plate pop, while the hearty flavors keep you satisfied. Enjoy it alone or with your favorite sides, and share the joy of this delightful recipe with family and friends.
Chorizo and eggs is the kind of dish that brings people together, sparks conversation, and creates delicious memories. So gather around the table and savor every bite!
Chorizo And Eggs
Ingredients
Equipment
Method
- Start by finely dicing the small onion and red bell pepper. Mince the clove of garlic. Set these aside in separate bowls to make the cooking process smoother.
- In a skillet over medium heat, add the crumbled Spanish chorizo. Cook for about 5-7 minutes, stirring occasionally until the chorizo is browned and cooked through.
- Add the diced onion and red bell pepper to the skillet with the chorizo. Sauté for another 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- In a mixing bowl, crack the four large eggs. If you prefer creamier eggs, add 1-2 teaspoons of milk. Whisk the eggs until well combined, seasoning with salt and pepper to taste.
- Pour the egg mixture into the skillet with the chorizo and vegetables. Let it sit for a few seconds before gently stirring with a spatula. Continue to cook, stirring occasionally until the eggs are just set but still creamy, about 3-4 minutes.
- Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with chopped fresh parsley or cilantro for a pop of color and freshness. Serve immediately while hot.
Notes
- For extra spice, consider adding a pinch of red pepper flakes or diced jalapeños.
- Make sure not to overcook the eggs; they should be soft and creamy.
- This dish can be easily doubled for larger gatherings or meal prep.
