Originally posted August 07, 2017

Chorizo and Eggs

Chorizo and Eggs by MexFoodJournal

Mexican Food Journal

Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico.


  • 8 eggs
  • 12 ounces Mexican chorizo
  • 1 small white onion
  • 2 plum tomatoes
  • 1 clove garlic
  • 1 tbsp cooking oil
  • Salt to taste
  • Garnishes
  • 12 to 16 corn or flour tortillas
  • 2 cups refried beans
  • 12 tortilla chips
  • 1 cup of your favorite salsa
4 servings


Remove the membrane from the chorizo
Finely chop the onion, tomato and garlic
Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
Preheat a large frying pan to medium
Add the cooking oil and the onion to the frying pan and cook for 1 minute
Add the tomato and garlic, stir and cook for 1 minute
Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
Cook, stirring occasionally, until the eggs are just cooked
While the eggs are still cooking, heat the tortillas on your griddle or comal

30 minutes



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Adapted from

Mexican Food Journal


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