Making chorizo and eggs is easy! This delicious and authentic breakfast is sure to impress and satisfy.
ingredient
- 8 large eggs
- 2 ½ tablespoons water , or milk, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil, or vegetable oil
- ½ cup diced white onion, ¼" dice
- 1 tablespoon minced garlic
- 9 ounces Mexican chorizo, pork, beef, or soy
- 1 tablespoon chopped cilantro, optional
Directions
- Prepare the Eggs – In a medium bowl, whisk together the eggs, water (if using), salt, and pepper. Set aside.
- Cook the Aromatics – In a 10-inch nonstick or cast iron skillet, heat the olive oil over medium heat. Add the onions and saute until crisp-tender, about 2 minutes. Add the garlic and saute until fragrant, 30 seconds.
- Cook the Chorizo – Add the chorizo to the pan, breaking apart into smaller pieces. Stir and cook until the meat is lightly browned, about 5 minutes. Spread into an even layer.
- Scramble the Eggs – Pour the egg mixture into the pan. Let the eggs sit until they just begin to set on the edges of the pan, about 30 to 45 seconds. Stir to create curds, cooking until the eggs are fully cooked, about 3 to 4 minutes.
- To Serve – Garnish with chopped cilantro. Serve with your favorite toppings, side dishes, and tortillas if desired.
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