For grumpy mornings you can certainly make Chorizo and Eggs with just the two ingredients: simply cook the chorizo and combine it with some scrambled eggs.
But you’ll get a massive upgrade in flavor if you top it with a freshly made Salsa Verde. Tomatillo based salsas work wonders on egg dishes and this combo is no exception. I make the Salsa Verde ultra fiery to ensure the grumpiness disappears, but you can always dial back on the heat if you want a milder version.
As an added bonus, if you use the proportions in the recipe box below you’ll usually end up with enough leftovers to make some breakfast burritos for future meals. Win win?!
How To Make Chorizo and Eggs
I think the homemade Salsa Verde is the most important component in this recipe, so don’t run around trying to find the perfect Mexican Chorizo. Most grocery stores these days will have some chorizo options for you to choose from. (What is Chorizo?)
You might get a slight upgrade in flavor from a more authentic chorizo but I don’t think it’s necessary for this recipe.
First things first though, we need to get some tomatillos roasting. Here are the usual suspects for a traditional Salsa Verde:
So in the above pic you’ve got:
1 garlic clove
1 jalapeno (or serrano)
10-12 sprigs cilantro
Start by roasting the tomatillos.
I usually put these in the oven at 400F for 15 minutes or so. Once they turn army green in color they are roasted enough. (Other ways to roast tomatillos.)
And yes, we’re going to add an extra jalapeno to this Salsa Verde. That makes it super fiery so feel free to dial back on the heat and use one or even half of a jalapeno (or serrano).
Once the tomatillos are roasted add them to a blender along with the other ingredients and combine well.
Good morning Salsa Verde! If you take a taste and it is whoa spicy then you are right on schedule!
I’m in the habit of cooking the chorizo separately from the eggs. This makes it easier to control how much fat you’re keeping around, but of course you can always cook everything in a single pan.
Once the chorizo is cooked set aside until you need it. You can drain it on paper towels for an even lighter version.
For the egg mixture, we’ll chop up a single jalapeno and 1/4 onion and saute them in some oil over medium heat.
Once the onion has softened (5 minutes or so) add the eggs along with 1/4 teaspoon of salt and some freshly cracked black pepper.
You may need to add a bit more salt but it depends on the chorizo you’re using — starting with 1/4 teaspoon salt should give you some leeway when everything is combined.
Once the eggs are mostly cooked through add in the cooked chorizo.
Bring everything to a uniform temp and take a taste for seasoning, adding more salt if necessary.
Then it’s time to serve it up!
Be sure to top the Chorizo and Eggs with plenty of the Salsa Verde — that’s the key!
You can also top with freshly chopped cilantro if that sounds appealing to you.
Unless you’re really, really hungry you’ll have some leftovers.
I usually add the leftover Chorizo and Eggs to a flour tortilla along with plenty of Salsa Verde and cheese.
Roll tight and wrap these in parchment paper and foil, and then plop ’em in the fridge.
When you’re ready for a deliciously easy meal simply put them in a 400F oven and 20 minutes later you’ll be in Breakfast Burrito Heaven. Who knows, it might even make it easier to wake up in the morning?!?!
I like Chorizo and Eggs best when it's topped with a fiery Salsa Verde. Plus you can use all the leftovers to make breakfast burritos!
- 7-8 eggs
- 1/2 lb. chorizo
- 1/4 onion
- 1 jalapeno
- 1/4 teaspoon salt
- freshly cracked black pepper
- olive oil
- freshly chopped cilantro (optional)
- 4-5 tomatillos
- 1/2 onion
- 1 garlic clove
- 2 jalapenos
- 10-12 sprigs cilantro
Start by rinsing and de-stemming the tomatillos. Roast them in a 400F oven for approximately 15 minutes. When they turn army green in color they are done roasting.
Rinse and de-stem 2 jalapenos. Add them to a blender along with 1/2 onion, a single peeled garlic clove, and 10-12 sprigs of rinsed cilantro. I usually twist off and discard the bottom, thicker portion of the cilantro stems but use the upper stems that hold the leaves together. Add the roasted tomatillos to the blender and combine well.
I usually cook the chorizo separately from the egg mixture. Saute in a skillet over medium heat until cooked through. Set aside until you need it. Alternatively, you can bake chorizo links in the oven for approx. 20 minutes.
For the egg mixture, start by finely chopping 1/4 onion and a single jalapeno. Saute in some oil over medium heat until the onion is softened (5 minutes or so). Add the whisked eggs along with 1/4 teaspoon of salt and some freshly cracked black pepper. Cook over medium-low heat until the eggs are cooked through, stirring regularly.
Add the cooked chorizo to the egg mixture and combine well, bringing everything up to a uniform temp. Take a final taste for seasoning, adding more salt if necessary.
Serve immediately and top the Chorizo and Eggs with plenty of the homemade Salsa Verde. Freshly chopped cilantro is an optional garnish.
If you want to make breakfast burritos with leftovers, simply add the Chorizo and Eggs to a flour tortilla along with plenty of cheese and Salsa Verde. Roll tight and cover in parchment paper and foil, storing them in the fridge for a future meal. To reheat, plop them as is in a 400F oven and cook for 20 minutes or so. (Note: the parchment paper layer will prevent the burrito from sticking to the foil as it cooks.)
I usually cook the chorizo separately from the eggs. This makes it easy to control how much fat you're adding to the dish.
This recipe makes a fiery Salsa Verde. Feel free to dial back on the jalapeno if you want a milder version.