CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
EGGS & CHORIZO WRAPS
Steps:
- Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 519 calories, Fat 32g fat (12g saturated fat), Cholesterol 255mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.
CHORIZO & EGGS
Simple and absolutely fabulous way to eat scrambled eggs. Not sure if it's the Mexican in me but nothing smells better than chorizo cooking.
Provided by Melissa Turner
Categories Meat Breakfast
Time 15m
Number Of Ingredients 3
Steps:
- 1. In a frying pan crumble and cook chorizo on medium to high heat for 4-5 mins. Meanwhile in a mixing bowl with a whisk beat eggs well. Once chorizo is done cooking (Do Not Drain) lower heat to medium low and add beaten eggs. Season with salt and plenty of pepper and continue to scramble eggs until done.
- 2. This is best eaten with flour tortilla's instead of silverware and topped with favorite salsa.
- 3. Seen this on FB the other day and made me giggle because it is soooo true. You know you're so Mexican...if you don't need a spoon or fork, all you need are tortilla's.
30 BEST WAYS TO COOK WITH CHORIZO
Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
CHORIZO EGG BREAKFAST BURRITO RECIPE
Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They're so good they never seem to make it to the freezer.)
Provided by Douglas Cullen
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Prep the Chorizo
- Cut the chorizo in half.
- Remove the casing with your fingers and discard.
- Break the chorizo into chunks and set aside.
- Cooking the Burrito Filling
- Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.
- Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.
- Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.
- Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.
- Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.
- Rolling the Burrito
- Cut the avocado into 1/4" pieces. Slice the spring onion into very thin rings including the 2" of the green stem.
- Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.
- On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.
- Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1".
- Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.
- Slice the burrito in half to serve.
- Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.
Nutrition Facts : ServingSize 1 burrito, Calories 889 kcal, Carbohydrate 54 g, Protein 43 g, Fat 56 g, Sodium 2168 mg, Sugar 6 g
CHORIZO, POTATOES AND EGGS
A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.
Provided by Wiley
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Cook your chopped potatoes in a 12" frying pan.
- Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
- Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
- Mix the chorizo completely into your cooked potatoes.
- Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
- Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
- If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.
SPANISH EGGS WITH CHORIZO & PEPPERS
You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
SCRAMBLED EGGS WITH CHORIZO SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
- Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
CHORIZO AND EGGS
You can serve Chorizo and eggs for breakfast as they go well with a nice cup of coffee. Chorizo, which is a Mexican sausage that is slightly spicy, is the main meat used in this dish. The seasonings used in Chorizo include hot peppers, oregano, onions, and garlic. In this dish, you pair eggs with Chorizo sausages. You can cook the eggs in any style, but you typically eat them scrambled.
Provided by Just Mexican Food
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- During the first step, heat your stovetop to medium heat and add your butter to the pan on the heat.
- Gather all the vegetables in the ingredients list and dice them into small cubes. Add the cubes of vegetables to your pan with butter and let it simmer for a minimum of four minutes. With the spatula, move the vegetables around.
- Before chopping up the meat, clean your board by cleaning it with water and soap to prevent contamination. Cut your Chorizo sausage into small sections and place them into your pan. Let the combination simmer together for five more minutes in your pan.
- In a separate bowl, crack the eggs into the bowl. Add the milk and combine the salt and pepper in the bowl. Whisk the mixture until it is frothy and it is entirely smooth.
- In the final step, add the egg mixture to your warm pan. Once you add the egg mixture, lower the stovetop temperature under your pan to medium-low. Let it cook for 1 minute or until the edges are golden brown. After this occurs, take the spatula and break apart the egg mixture to make a scrambled egg.
SCRAMBLED EGGS WITH CHORIZO
This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!
Provided by cupcake_sweetie
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
- Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g
CHORIZO SCRAMBLED EGGS
Categories Egg Pork Breakfast Brunch Quick & Easy Sausage Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes.
- Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately.
- Available at Latino markets.
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- Cook the potatoes: In a large skillet over medium-high heat, heat the oil until shimmering. Add the cubed potatoes and place in a single layer. Add salt & pepper according to taste (about 1/2 teaspoon ea.)
- Cook for about 10 minutes stirring them often so that they cook evenly. Remove from pan and place on a plate with paper towels to drain. Set aside.
- Cook the chorizo: On same skillet, remove any left oil from the potatoes. Heat skillet back to medium-high heat.
- Add the chorizo and cook for about 5 minutes. Add the chopped onions and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
CHORIZO SCOTCH EGGS RECIPE - FOOD.COM
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- Lay 1/2 cup of sausage on a cutting board and flatten it so that it is 1/2-inch thick. Encase an egg in it. Repeat this with the remaining eggs and sausage.
- Shape the meat around the egg with your hands to make sure it is well sealed, then roll it in bread crumbs.
- Heat the grape seed oil and drop the eggs inches Cook for 10-15 minutes, until dark brown and crispy on the outside.
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5/5 (1)Category Breakfast CasserolesServings 8Total Time 45 mins
- Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
- Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
- Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
- Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.
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- On medium high heat, fry the potatoes in small batches for 5 minutes each, flipping them when they start to brown underneath to achieve an equal amount of crisping throughout. Set aside.
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