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Chorizo and Eggs – Immaculate Bites

Chorizo ​​and Eggs – A flavorful, spicy, hearty, and easy Mexican breakfast that can be served in many ways. Possibly low-carb, gluten-free, and paleo breakfasts are easy to prepare! Who says good health has to be boring?

Mornings, especially school days, can be a bit insane. So it’s a bit difficult for this mom to make a simple breakfast that’s healthy and appealing to kids and adults alike.

This chorizo ​​and egg recipe is one of my go-to breakfast meals because it’s flavorful and quick to prepare. And a nutritious, high-protein diet is essential for growing children.

Chorizo ​​and eggs in a red frying pan

What is chorizo?

It depends who you ask. Chorizo ​​is a type of sausage used primarily in Spanish, Portuguese and Mexican cuisine. Mexican chorizo ​​is ground pork seasoned with chili powder, cumin, oregano, and other Mexican herbs and spices. You usually see them on the casing in the meat section.

Spanish chorizo, on the other hand, is a salted and smoked version of ground pork infused with typical Spanish spices. Since it is smoked, it can be eaten as it is without cooking. All varieties of chorizo ​​are a spectacular red because of the dried and ground red peppers. Of course, Mexican red peppers are hotter than those used in Spain and Portugal.

recipe ingredients

This recipe is basically scrambled eggs with sautéed chorizo. Simple and easy but super delicious. Want a breakfast ready in 20 minutes?

  1. onion ・The perfect balance of green onions and white onions adds to the aroma.
  2. Mexican chorizo – I chose the Mexican variety because it can be taken out of the casing and sautéed like ground pork. Spanish and Portuguese chorizo ​​are salted and smoked to make them more salami-like.
  3. egg – Eggs complete our breakfast meals.

How to make chorizo ​​and eggs

fry the fragrance
fry the sausage
Complete with egg mixture

sauté the chorizo ​​and add the egg

  • Sauté – Heat a large frying pan over medium heat, add olive oil and chopped onions and green onions. Cook for 5 minutes until the onions are soft and translucent. (Photo 1-2)
  • chop and cook chorizo – Remove the chorizo ​​from the casing and add to the skillet. If the chorizo ​​is very fatty and oozes fat, skim off excess fat. (Photos 3-4)
  • add eggs – Break the eggs into a small bowl, add a pinch of salt and pepper and whisk for about 30 seconds. Stir the eggs into the chorizo ​​mixture and let set for about 30 seconds. Continue stirring gently until the eggs are fully cooked. Do not allow the eggs to brown. Then season with salt and pepper. (Photos 5-6)
  • serve – Remove the skillet from the heat and immediately serve Mexican dishes like corn tortillas, queso fresco, spicy salsa, and refried beans.
Chorizo ​​and egg with flour tortilla

recipe variations

  1. meat swap –If you can’t find Mexican chorizo ​​at your local grocery store, don’t worry.Simply add seasonings such as paprika, cumin, or thyme to complement the flavor. Creole Also octopus seasoning Also does tricks.
  2. Addition of vegetables – To make this dish healthier, try it with chopped paprika, carrots, potatoes, tomatoes, green peas and corn.
  3. cheap pleasure – Cheese is better – no doubt. Cheddar, Gouda, Gruyère, Parmesan and Mozzarella cheeses are great to sprinkle on top.
  4. spicy – Add a dash of cayenne pepper, pepper flakes, hot sauce or sriracha to heat up.

tips and tricks

  1. Use lean chorizo ​​to avoid excess fat.
  2. Chorizo ​​can be substituted with Italian sausage or hamburgers. Any minced meat will do.
  3. Try this recipe omelet style.

advance instructions

This dish is easy to prepare and is also great for pre-meal prep. It can be cooked the night before and reheated in the morning for a quick breakfast. You can also.

How to eat and store

There are many ways to serve chorizo ​​and eggs. One of my favorite things about him is making it into a tortilla wrap. However, it can be served with rice or bread. dinner roll When White bread.

Leftover chorizo ​​and eggs can be stored in an airtight container in the refrigerator for about a week and reheated when you want to have them for breakfast or lunch. Freeze it. Yay for a freezer-safe meal!

Chorizo ​​and egg tortilla with avocado

Frequently Asked Questions

What goes in chorizo?

pork (usually a less desirable part) and spices, especially garlic and paprika. It’s the spices that make this sausage incredibly delicious. Because paprika is hard to find in Mexico, they use their own red pepper for a spicier version.

How long does it take to cook chorizo?

Mexican chorizo ​​should be baked for 5 to 6 minutes after peeling, or 15 to 20 minutes even if the whole skin is left on. European chorizo ​​is already cooked.

Are Chorizo ​​and Eggs a Healthy Meal?

completely! Meat and eggs are not only great, but they’re also rich in protein, which is essential for muscle and bone strength.

with chorizo ​​and egg

This breakfast combo meal is great in so many recipes, but here are some of my favorites.

Easier back-to-school breakfast recipes

Conclusion

Making breakfast doesn’t have to be stressful. It takes a little trick to make an easy and delicious breakfast. Want more ideas?It is here 30 Easy Egg Recipes for Breakfast for more ideas. 😉

Serving chorizo ​​and eggs from a skillet

This blog post was originally published in September 2019 and has been updated with additional tips.

chorizo ​​and eggs

A flavorful, spicy, hearty, and easy Mexican breakfast can be served in many different ways. Perhaps you can easily prepare a low-carb, gluten-free, old-fashioned breakfast.Or add flour tortillas for the win!

instructions

  • Heat a large frying pan over medium heat and add the olive oil, onion and green onion. Cook for 5 minutes until the onions are soft and translucent.

  • Remove the chorizo ​​from its casing and add it to the skillet. Crush with a wooden spatula and sauté over medium-low heat for 8-10 minutes until fully cooked. If the chorizo ​​is very fatty and oozes fat, skim off excess fat.

  • Break the eggs into a small bowl, add a pinch of salt and pepper, and beat with a whisk for about 30 seconds. Stir the eggs into the chorizo ​​mixture and let set for about 30 seconds. Do not allow the eggs to brown. Season with salt and pepper.

  • Remove the skillet from the heat and serve immediately with Mexican delicacies such as corn and flour tortillas, queso fresco, spicy salsa and refried beans.

Tips and notes:

  1. Leftover chorizo ​​and eggs can be stored in an airtight container in the refrigerator for about a week.
  2. Chorizo ​​and eggs can be stored in a freezer-safe ziplock bag and can be kept in the freezer for about two months.
  3. You can use lean chorizo ​​to avoid excess fat.
  4. Please remember that nutritional information is approximate and can vary greatly depending on the products used.

Nutrition Facts Table:

Serving: 1cup| | calorie: 316kcal (16%)| | carbohydrate: 2g (1%)| | protein: 17g (34%)| | thick: 26g (40%)| | saturated fat: 9g (56%)| | cholesterol: 372mg (124%)| | sodium: 848mg (37%)| | potassium: 141mg (Four%)| | fiber: 1g (Four%)| | sugar: 1g (1%)| | Vitamin A: 831IU (17%)| | Vitamin C: 13mg (16%)| | calcium: 62mg (6%)| | iron: 2mg (11%)

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