Equipment
Ingredients
Base
- 170 g fresh mexican chorizo, raw, casings removed
- 50 g white onion, finely diced
Eggs
- 4 large eggs
- 1 g salt
Serving & Garnish
- 5 g fresh cilantro, chopped
- 4 corn tortillas, warmed
- 30 ml mexican crema
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 842 kcal
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fat
- 57 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 657 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 378 mg
- Potassium
- 421 mg
- Calcium
- 175 mg
- Iron
- 3.5 mg
- Magnesium
- 102 mg
- Phosphorus
- 366 mg
- Zinc
- 3.6 mg
- Vitamin A
- 228 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.55 mg
- Niacin
- 0.8 mg
- Folate
- 59 mcg
- Water
- 112 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Crack the eggs into a mixing bowl and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
Heat a skillet over medium heat (approx. 175°C/350°F). Add the chorizo (removed from casing) and break it apart with a spatula into small crumbles as it cooks.
Once the chorizo has released its vibrant red fat and is mostly cooked through (internal temp reaches 74°C/165°F), add the diced onion. Cook for 2-3 minutes until the onion is softened and translucent. Do not drain the fat; this is essential for flavor and texture.
Reduce the heat to medium-low (approx. 150°C/300°F). Pour in the beaten eggs. Let them sit for 10-15 seconds to begin setting on the bottom.
Gently push the eggs with the spatula, folding the chorizo mixture into the eggs. Continue cooking, stirring frequently, until the eggs are set but remain soft and moist. Avoid overcooking to dryness.
Remove from heat immediately. Garnish with chopped fresh cilantro and serve warm with tortillas and optional crema.
Chef's Notes
- Never drain the red oil rendered from the chorizo. Unlike bacon grease which can be overwhelming, this spiced fat is the primary seasoning for the eggs.
- If using a very lean chorizo that doesn't render much fat, add 5-10ml of neutral oil or lard before adding the onions.
- For the fluffiest texture, beat the eggs right before adding them to the pan, rather than letting them sit.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to avoid rubbery eggs.
Reheating: Microwave on low power in 30-second intervals or warm gently in a skillet over low heat.
Troubleshooting
Eggs are dry and rubbery
Cause: Heat was too high or eggs were cooked too long
Fix: Stir in a tablespoon of crema or salsa to add moisture back
Prevention: Lower heat significantly after browning the meat; remove from pan while eggs still look slightly wet
Chorizo is burnt
Cause: Heat too high or sugar content in chorizo casing
Fix: Cannot be fixed; burnt flavor permeates the oil. Discard and restart.
Prevention: Cook over medium heat and stir constantly; ensure casings are removed
Cultural Context
A staple in Mexican homes and fondas (small family-run kitchens), this dish utilizes the distinctively spiced, vinegar-cured fresh sausage of Mexico, which differs significantly from the cured, sliced chorizo of Spain.
