Scrambled Eggs with Chorizo: The Bold, Smoky Breakfast Everyone Loves
Are you ready to transform your morning routine? Step up your breakfast (or brunch or quick lunch!) with Scrambled Eggs with Chorizo—a delicious, hearty meal that delivers smoky, savory joy in every bite. Juicy chorizo sausage sizzled with sweet onions, folded into fluffy scrambled eggs, and served with a side of rustic bread… this combo is a classic in Spain, Mexico, and everywhere bold flavors are celebrated! Let’s dive into this ultra-easy recipe with helpful tips and ideas to make your meal unforgettable.
12/27/2025
Ingredient Overview & Smart Swaps
What You Need:
Eggs (4):
Large and fresh for creamiest results.Chorizo (100g, sliced):
Spanish (smoked, paprika-rich) or Mexican (spicy, crumbly)—either works!Onion (1 small, 50g):
Diced or sliced. Any type you like.Oil (2 tbsp):
Vegetable, sunflower, canola, or light olive oil.Salt (1 tsp):
Adjust to taste.
Optional Add-Ins:
Cilantro or parsley for garnish.
Grated cheese (cheddar, manchego, or queso fresco) for richness.
Jalapeño or bell pepper (diced) for extra kick or color.
Avocado slices to serve alongside.
Tortillas—for taco-style serving!
Nutrition Facts (Per Serving, 1/2 of recipe)
Calories: ~350 kcal
Protein: 20g
Carbohydrates: 6g
Fat: 27g
Fiber: 1g
Sodium: ~900mg
Iron: 14% DV
(Bread will add more carbs and calories.)
Step-by-Step Instructions: Scrambled Eggs with Chorizo
1. Sauté Chorizo and Onion
Heat the oil in a skillet or frying pan over medium heat.
Add the sliced chorizo and onion.
Sauté for about 5 minutes, stirring occasionally, until onions are soft and chorizo has released its aromatic, spicy oil.
2. Scramble the Eggs
Beat the eggs in a bowl with 1 tsp salt.
Lower the heat to medium-low.
Pour the eggs into the pan with chorizo and onion.
Let sit for a few seconds, then gently scramble, moving eggs from the edges to the center until the eggs are just set and still moist (about 3 minutes).
Remove from heat immediately—eggs will keep cooking a bit from residual warmth.
3. Serve and Enjoy
Spoon the hot scrambled eggs and chorizo onto plates.
Serve with thick slices of warm bread (crusty sourdough, baguette, or a soft roll).
Top with herbs, cheese, or any favorite add-ons.
Tips & Tricks for the Perfect Scrambled Eggs with Chorizo
Go low & slow: Cook eggs on medium-low for creamier, softer results.
Don’t over-stir: Letting the eggs sit between stirs gives beautiful, tender curds.
Chorizo oil = flavor: Let the sausage fully render for maximum flavor.
Spice it your way: Add chili, black pepper, or even a pinch of smoked paprika if you love heat.
Cheese last: Fold in cheese after eggs are off the heat for the richest melt.
Creative Serving Ideas
Breakfast Tacos: Pile the mix into tortillas, add avocado and salsa.
With Roasted Potatoes: For a full, brunch-worthy meal.
Something green: Add sautéed spinach or kale for extra color and vitamins.
Over Toast: Spoon onto buttered toast with a sprinkle of parsley.
With Salad: Serve alongside a crisp, tangy salad for contrast.
Frequently Asked Questions (FAQ)
Q: Can I use other sausage instead of chorizo?
A: Yes! Any spicy or smoked sausage (like pepperoni or kielbasa) works, but chorizo is classic for that red, paprika-rich flavor.
Q: Can I make this ahead?
A: For best texture, serve immediately. Leftovers can be reheated gently but eggs are always tastiest fresh.
Q: Is this recipe gluten-free?
A: Yes, as long as your chorizo is gluten-free—just check the bread you serve it with.
Q: How do I make it less spicy?
A: Use mild chorizo; omit extra chili or jalapeños; and serve with plenty of bread or a dollop of sour cream.
Q: Can I add vegetables?
A: Absolutely! Bell pepper, kale, tomato, or even cooked potato are great additions.
