Teresa's Recipes
Chorizo and Eggs
Introducing your new brunch favorite - Chorizo and Eggs! This decadent dish brings together the spicy, rich flavors of Spanish chorizo with fluffy scrambled eggs. Topped with melted Cheddar cheese and bright cilantro, every bite is a celebration of textures and flavors. This recipe is rooted in the Mexican tradition of hearty, flavorful breakfasts to fuel a day of hard work. It's the perfect dish to serve on a lazy Sunday brunch or to impress your friends at your next breakfast gathering.
Ingredients
- 1/2 pound, finely chopped Spanish Chorizo
- 4, large Eggs
- 1 medium, finely chopped Onion
- 1 large, finely chopped Bell pepper
- 2 cloves, minced Garlic
- to taste Salt and pepper
- 1 cup, shredded Cheddar cheese
- for garnish Cilantro
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 25g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a large skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Remove the chorizo from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, and garlic. Cook over medium heat until the vegetables are softened, about 5 minutes.
- In a separate bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs into the skillet with the vegetables. Stir gently on low heat until the eggs are scrambled and fully cooked, about 3-4 minutes.
- Add the cooked chorizo back into the skillet and stir to combine.
- Sprinkle the shredded cheese evenly over the top and cover the skillet. Let it sit for a couple of minutes until the cheese is melted.
- Garnish with fresh cilantro before serving. Enjoy your Chorizo and Eggs hot!
Tips
- For a vegetarian option, substitute the Chorizo with a plant-based sausage. Add a dash of smoked paprika to mimic the smoky flavor of Chorizo. For a dairy-free version, skip the cheese or use dairy-free cheese.