Chorizo Scrambled Egg Breakfast Taco

My local Food Basics grocery store sells Spanish chorizo and I have been enjoying using it in various dishes. Chorizo is extremely popular right now and recipes using this sausage are available all over the net and on TV. There are two different types of chorizo and it is important to know what you are using when you cook with it.

Spanish and Portuguese chorizo is typically made with chunks of pork and the sausage is cured. European sausages are often cured and each region has its own variety from German salami, Italian capicola and Spanish chorizo. Spanish chorizo can be diced or sliced and used in cooking the same way that you would use ham.

Mexican chorizo is raw and uses ground or minced pork. When cooking with Mexican chorizo it is important to make sure that it is fully cooked. It is possible to cook the chorizo, then slice and dice it to include in the dish you are preparing. It is also possible to remove the raw chorizo meat from the casings and add it to dishes as you would Italian sausage.

The recipe below includes one of the most common ways to eat chorizo; with eggs. Chorizo and scrambled eggs go extremely well together and adding it to a breakfast taco will give you an extra special morning meal.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Steve Cylka

Ingredients

  • 2 links of chorizo , diced (about 1/2 pound)
  • 4 eggs , lightly beaten
  • 1 onion , diced,
  • 1 red pepper , diced
  • 1/2 cup grated monterey jack cheese
  • 1 tomato , diced
  • 1 cup baby spinach
  • 4 soft tortillas
  • hot sauce , to taste

Instructions

  • If using the Spanish cured chorizo, dice it into small pieces. If using the Mexican raw chorizo, remove the meat from the casings.
  • Heat the oil in a skillet. Add chorizo, onion and pepper. Cook for 5-7 minutes so that the onion and pepper is soft. If you are using the raw Mexican chorizo make sure it is fully cooked. With a wooden spoon or spatula, crumble the raw chorizo into small chunks. This is not necessary with the cured Spanish chorizo.
  • Add the beaten eggs and cook the eggs for a few minutes, or until they are cooked through. Remove the eggs from the heat.
  • Assemble the tacos with baby spinach, chorizo scrambled eggs, cheese, tomatoes and hot sauce.

 

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

10 comments

  1. Yum-not your average breakfast taco here! The healthy spinach and the flavorful chorizo does make for a tasty improvement. I actually think that more breakfast tacos are consumed here than egg McMuffins, so I may find myself eating your version sooner for breakfast rather than later!

  2. This looks great, Steve! I love Chorizo and use it often but have never done the breakfast taco thing with it. Methinks I need to do so 😀

  3. What a breakfast! Perfect for that hot sauce lover in your life. I’ll have to give it a try.

  4. Looks like a delicious way to start your day!

  5. I love chorizo and didn’t realize there was such a difference based on where it’s from (makes sense of course). This breakfast taco looks just incredible!

  6. yum! i love chorizo + this looks absolutely delicious. what a perfect breakfast!

  7. I love chorizo!! Mexican is my favorite but Spanish is also delicious. And in breakfast tacos it’s perfection! We used to live in SoCal (that’s where I was first introduced to chorizo) where it’s really common to find this on restaurant menus. I miss that!! I still make it at home though – it’s too good to go without 🙂

  8. What a fantastic breakfast. I could have used of of these to get my day started for sure. 🙂

  9. I had no idea there were so many different types of chorizo. I would love to eat these tacos anytime, why just for breakfast. Yummy!

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