Crooked Kitchen

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My Favorite Scrambled Eggs: Chorizo con Huevos

August 11, 2009 By: Matt Category: Food

chorizoconhuevos My Favorite Scrambled Eggs: Chorizo con Huevos

Salivary glands, lips, and lymph nodes: the ultimate breakfast meat.

The last couple days, I’ve been eating chorizo con huevos (chorizo sausage with eggs) for breakfast. Mexican chorizo is sausage made from finely ground pork, vinegar, lots of ground chile, and spices. It’s typically packaged in plastic casings, which are removed to cook the paste-like sausage inside.

Chorizo con huevos is one of my favorite scrambled egg dishes. The chorizo has more than its fair share of spice and flavor, and it’s happy to share with the eggs.

Cooking it is about as simple as it gets. I use 3 ounces of chorizo (1/4 of a 12 oz package), 2 eggs, chili powder, and lemon juice. Squeeze the chorizo out of its casing into a pan on medium heat. Mash the chorizo down and break it up while it cooks, until it resembles ground beef.

Once the fat has rendered out and the chorizo is browned, add a tablespoon of your favorite chili powder and mix it into the oil in the pan, then add half a cup of water and mix well. Turn the heat up to medium-high and let the water boil off until there’s a thick paste around the chorizo. Taste a little bit, and if the chorizo isn’t slightly sour, add lemon juice to taste.

Move it all to one side and add the two scrambled eggs. I let them cook a bit before mixing in the chorizo, so that there’s some variation in the eggs when they’re done. Scramble the eggs with the chorizo mixture. When they set, they’re done. Serve over corn tortillas, toast, or English muffins. Top with sour cream and cilantro, or Mexican oregano and Cholula hot sauce.

chorizoconhuevoslow My Favorite Scrambled Eggs: Chorizo con Huevos

Don’t confuse Mexican chorizo with Spanish chorizo, which is made with Spanish pimenton and cured or smoked. You can tell the difference by comparing textures: Mexican chorizo is very soft, while Spanish chorizo is hard, like salami. While Spanish chorizo is made from coarsely chopped pork, Mexican chorizo is made from some of the cheaper pork parts, finely ground.

I’m on a bit of a chile kick right now, looking for deep, powerful flavors, whether it’s from toasted chiles and cumin, or full-on curry paste. Expect to see more posts along these lines in the coming weeks.

1 Comments to “My Favorite Scrambled Eggs: Chorizo con Huevos”

  1. I love chorizo and eggs with a little diced fried potatoes and salsa in a breakfast burrito, so I am sure I will like this too. Thanks.


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