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Delicious brunch alternative. Rich and tasty scrambled eggs with chorizo, garnished with parsley and served with a fresh warm bread roll.
Kent, England, UK
2 people made this
- 2 tablespoons cooking chorizo, casing removed and finely blitzed
- 5 eggs, beaten
- good splash milk
- salt and pepper to taste
- good pinch dried mixed herbs
MethodPrep:5min ›Cook:8min ›Ready in:13min
- Heat a nonstick fry pan (no need to add oil). Add the minced chorizo and cook gently for 5 minutes.
- In a bowl whisk together the beaten eggs, milk, seasoning and herbs. Turn the heat to medium/low - pour the egg mixture over the chorizo. Using a wooden spoon, stir constantly incorporating the chorizo into the eggs for about 3 minutes.
- Plate up garnished with parsley. Serve.
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Chorizo Breakfast Tacos
Wake up, sunshine. There's a reason why breakfast tacos are all the rage in Texas: They take all of the components of a classic breakfast and conveniently package them in hand-held tortillas. These Texas-style breakfast tacos are made to be enjoyed on-the-go.
Our Chorizo Breakfast Tacos are quick to make and will keep you fueled all morning long. In this recipe, we top a base of scrambled eggs and Mexican chorizo with avocado, queso fresco, and a traditional cilantro-onion relish. The onions marinate for about 15 minutes in lime juice, allowing just enough time for them to pickle slightly. If you can't find chorizo, you can always make chorizo-spiced ground pork. "Sprinkle salt, smoked paprika, cayenne pepper, cumin, garlic powder, chile powder, and a splash of white vinegar over ground pork while searing," our Test Kitchen recommends.
This is a great dish to make for a group-the recipe makes enough filling for 8 tacos or 4 breakfast burritos. Whether you opt for flour or corn tortillas, quickly zapping them in a hot pan will really upgrade your taco experience. You can even heat your tortillas over an open flame to achieve that charred effect. No matter how you heat your tortillas, be sure to wrap them in a clean kitchen towel to keep them warm and pliable. Don't miss the hot sauce on the side-some of our breakfast time favorites are Cholula and Valentina.
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 484
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Spanish scramble with chorizo
- 1 tbsp 1 tbsp olive oil or butter
- 1 oz. (2¾ tbsp) 28 g (40 ml) sliced, red onion sliced, red onions
- 7 oz. (5½ cups) 200 g (1.3 liters) chard , stalks removed and chopped, leaves roughly chopped
- 3 oz. 85 g chorizo (see tip)
- 4 4 large egg large eggs
- 2 2 egg yolk egg yolks
- salt and pepper
- 1 tbsp 1 tbsp olive oil or butter
- 3 oz. 85 g cherry tomatoes or tomato, diced tomatoes, diced
- 1 tbsp 1 tbsp olive oil
- 2 oz. 55 g manchego cheese, shredded
- 1 tbsp 1 tbsp finely chopped, fresh basil, or fresh parsley (optional)
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Chorizo and chard
If using "Spanish" chorizo (hard and cured), dice, or cut into small cubes. If using fully cooked chorizo sausage links, simply crumble the sausage after removing it from the casing.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The New Mediterranean Diet Cookbook". 1
Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post. &larrhk
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I made these with Hungarian cured sausage (gyulai, if you're curious) instead of chorizo because that's what I already had on hand. I added heavy whipping cream to the eggs instead of the extra yolks, because I wasn't sure I would find a use for the egg whites. It was delicious! I liked that it is a great way to get more greens in my diet, and the tomato and cheese on the scrambled eggs was a far better combo than I imagined it would be. This is a simple recipe that provided variety from my usual eggs-and-bacon routine.
The Hungarian sausage sounds great! It's nice to have a recipe like an omelet where the filling can be flexible like this.
- Extra virgin olive oil or bacon fat
- 1/3 cup chopped onions (green, red, or yellow onions) optional
- 1/4 pound of Mexican chorizo sausage, removed from sausage casing
- 3 tablespoons raisins - soaked in hot water for 10 minutes and drained
- 5 to 6 eggs
- Tortillas - optional
- Cilantro - optional
Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened.
Once softened, move the onions to the side of the pan and add clumps of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage. Add the raisins.
Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.
If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.
Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt.
Stir constantly until the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.
The bulk of the ingredients are chorizo and eggs, but you will need:
- fresh Mexican chorizo
- half-and-half or milk
- butter or olive oil
- cheddar cheese
- flour or corn tortillas
- avocado slices or guacamole
- salsa or hot sauce
How to Make Chorizo and Eggs
Cooking chorizo eggs is a cinch!
Just heat a pan over medium-high heat and add one pound of chorizo. Cook for about 4-5 minutes until the color has browned. Once the meat is browned, add in six eggs and scramble with a spatula. Make sure not to scramble too much—you still want to have big chunks of eggs visible in the chorizo.
At this point, add in some shredded cheddar cheese if you want to! Adding the cheese also brings down the spice of the chorizo, so it’s a great way to make it more mild.
Sprinkle a little chopped cilantro on top before serving. Serve with mini flour or corn tortillas warmed up.
NOTE: Most stores carry a few different kinds of chorizo, but we typically pick up the Mexican chorizo which is found near the sausage of the meat section at the store. We don’t have a favorite brand and usually pick up the store-brand version of the meat.
- 110g/3½oz cooking chorizo, finely chopped
- 2 banana shallots, finely chopped
- 1 clove garlic, finely chopped
- 2 tsp sherry vinegar
- 300g/10½oz chunky passata
- 15g/½ oz kale, stems removed, roughly chopped
- 75g/2¾oz cooked cannellini beans (tinned is fine)
- 8 free-range eggs
- 4 sourdough bread slices , for drizzling
- 100g/3½oz Parma ham
- 20g/¾oz basil or wild garlic, finely chopped
- handful freshly grated Parmesan and freshly ground black pepper
- sprig of basil, to serve
Preheat the oven to 200C/180C Fan/ Gas 6.
Heat a frying pan over a medium heat and add the chorizo. Once the chorizo has begun to colour and release it's oil, add the shallot and garlic and cook for 2–3 minutes.
Deglaze the pan with the sherry vinegar, then add the passata and cook until the sauce has thickened.
Stir in the kale, basil leaves and cannellini beans. Season with salt and pepper.
Divide the mixture between four large ovenproof ramekins and make a well in the middle of each. Crack 2 eggs into each well and bake for 10–12 minutes, or until the egg white is cooked but the yolk is still runny.
Meanwhile, drizzle the bread with olive oil and chargrill on a preheated griddle pan, or grill. Fry the Parma ham in a frying pan on a medium-high heat, until crisp.
Remove the eggs from the oven, season with salt and pepper and garnish with the basil and crispy Parma ham. Sprinkle over the Parmesan and serve.
Chorizo and Scrambled Eggs Breakfast Taco
Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
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.