Huevos con Chorizo

Nutrition · per serving

Steps

1. 1

   Set a medium nonstick or well-seasoned skillet over medium-high heat. To save time, dice the tomato, onion, jalapeno, and cilantro first, mix them in a bowl with the salt, and set aside as a fresh salsa. Keep the dice small so the salsa tastes balanced and spoonable.

   120 g ripe tomato, finely diced50 g white onion, finely diced15 g jalapeno, finely diced10 g fresh cilantro, chopped2 g salt
2. 2

   Peel and dice the potato into 1 cm cubes so it cooks quickly. Heat the oil in the skillet, add the potato, and cook for 5 to 6 minutes, stirring often, until the cubes are tender and lightly golden at the edges. If they color too fast before softening, lower the heat slightly.

   180 g waxy potato, peeled and diced 1 cm10 ml neutral oil
3. 3

   Add the chorizo to the skillet with the potatoes. Break it up with a spatula and cook for 3 to 4 minutes until fully cooked, fragrant, and releasing its red fat. Stir so the potatoes get coated, but do not let the chorizo burn.

   120 g Mexican chorizo, casing removed if needed180 g waxy potato, peeled and diced 1 cm
4. 4

   While the chorizo cooks, crack the eggs into a bowl and beat just until combined with the salt and black pepper. Avoid over-whisking; lightly beaten eggs stay softer.

   4 large eggs1 g salt0.5 g black pepper
5. 5

   Reduce the heat to medium-low. Pour the eggs into the skillet and gently fold with the chorizo and potatoes for 1 to 2 minutes, scraping the bottom in broad strokes, until the eggs are softly set but still moist. Remove from the heat immediately; residual heat will finish them.

   4 large eggs120 g Mexican chorizo, casing removed if needed180 g waxy potato, peeled and diced 1 cm
6. 6

   Spoon the huevos con chorizo onto plates and top or serve alongside the fresh salsa. Serve immediately while hot.

   120 g ripe tomato, finely diced50 g white onion, finely diced15 g jalapeno, finely diced10 g fresh cilantro, chopped

Origin & History

Huevos con chorizo is a beloved Mexican breakfast made by scrambling eggs with fresh Mexican-style chorizo, often with regional additions such as potatoes, chile, or salsa. It is common in home kitchens and fondas, where its bold flavor, low cost, and quick preparation make it a classic morning dish.