Our best recipes with chorizo sausage include everything from chorizo frittata to a whole array of breakfast eggs recipes using soft fresh Mexican chorizo and the harder Spanish chorizo, from fried eggs with chorizo and chilli oil and huevos revueltos con chorizo or scrambled eggs with chorizo to huevos rancheros or ‘ranch eggs’ with chorizo.
Our love of chorizo is no secret as this collection of our best recipes with chorizo sausage demonstrates. We’ve got chorizo recipes for everything from a frittata with chorizo and caramelised onions recipe to plenty of breakfast eggs recipes, from fried eggs with chorizo and chilli oil to Mexican scrambled eggs with chorizo.
Terence made some of our best chorizo breakfast eggs dishes in Spain and Mexico for our Weekend Eggs recipe series on quintessential breakfast eggs dishes around the world, which we launched back in 2010 when we launched Grantourismo with our yearlong global grand tour.
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Best Recipes with Chorizo Sausage from Chorizo Frittata to Fried Eggs with Chorizo and Chilli Oil
The Differences Between Spanish Chorizo and Mexican Chorizo
Our recipes with chorizo use both Spanish chorizo and Mexican chorizo. Mexican chorizo is very different to Spanish chorizo. Mexican chorizo is always fresh and soft and is meant to be taken out of the casings, crumbled up a little and cooked.
Spanish chorizo can be hard or soft. The hard fully cured chorizo is ready to eat and quite firm to the touch, and is generally eaten like salami, in thin or thick slices, to be eaten as tapas. When cooked, it can go very hard.
The softer cured cooking chorizo stays relatively soft while releasing all that fatty paprika oil that we love to cook with. The soft chorizo sausage is typically smaller in diameter as well, usually less than one inch or 2.5cm wide.
Many of the soft Spanish chorizos are ‘fresh’ and have to be cooked like the Mexican chorizo and can’t be eaten like salami, while some can. Know what you’re buying and how it should be cooked and eaten.
Best Recipes with Chorizo Sausage from Chorizo Frittata to Fried Eggs with Chorizo and Chilli Oil
Mexican Huevos Revueltos con Chorizo Recipe for Scrambled Eggs with Mexican Chorizo
This authentic huevos revueltos con chorizo recipe is based on the scrambled eggs with chorizo sausage dish we used to eat in Mexico City at our favourite breakfast destination, Cafe El Popular, on our second trip to Mexico back in the mid 1990s. Terence began making the eggs dish when we returned to Australia, and while it wasn’t exactly the same, mainly because we couldn’t get fresh uncured chorizo sausage in Sydney at the time, it was absolutely delicious. Nevertheless, he continued refining his huevos revueltos con chorizo dish, never really making the eggs the same way twice until he settled on this version that became our favourite. It was in 2010 and we were on the yearlong grand tour of the world that launched Grantourismo with our mission to inspire you all to travel more slowly, more locally and more experientially. And we were back in Mexico, where we first fell in love with scrambled eggs with chorizo, so Terence was able to use the soft fresh Mexican chorizo to make this authentic huevos revueltos con chorizo that was as close to the dish we first fell in love with at Cafe El Popular. For us, it’s the best of our best recipes with chorizo sausage.
Huevos con Chorizo Recipe for Scrambled Eggs with Spanish Chorizo
Huevos con chorizo or scrambled eggs with chorizo is one of our favourite breakfast eggs dishes ever and another of our best recipes with chorizo sausage. Our huevos con chorizo recipe was also published for Weekend Eggs back in 2010 on that yearlong global grand tour that launched Grantourismo. This scrambled eggs with Spanish chorizo from Jerez deviates from the classic Mexican huevos revueltos con chorizo that we first fell in love with in Mexico City, above. For starters, we used Spanish chorizo from southern Spain, which was infinitely better for the kind of scrambled eggs made for this recipe. The Spanish chorizo sausage we bought at the Jerez market was a spicy, fatty, pork sausage seasoned with pimentón (smoky paprika). It is very different to the chorizo used in Mexico for huevos revueltos con chorizo, above, which is taken out of the skin and used like minced meat. For this dish, you’ll need Spanish chorizo that’s soft. The hard Spanish chorizo is generally eaten like salami, in thin or thick slices. The soft chorizo sausage is typically smaller in diameter as well, usually less than one inch or 2.5cm wide. Note that many soft chorizos are ‘fresh’ and have to be cooked and can’t be eaten like salami, while some can. Know what you’re buying and how it should be cooked and eaten.
Mexican Huevos Rancheros Recipe with Mexican Chorizo
This traditional Mexican huevos rancheros recipe with Mexican chorizo makes the classic Mexican ‘ranch eggs’, a breakfast staple in Mexico, and it’s another of our best recipes with chorizo sausage. A tomato salsa enriched with soft spicy chorizo sausage, combined with fried eggs with runny egg yolks laid on warm tortillas, makes a hearty flavourful Mexican breakfast dish. We’ve eaten Mexican breakfasts and Mexican tacos the length and breadth of Mexico over numerous trips over fifteen years. As a result, Terence has been cooking everything from huevos revueltos to huevos con chorizo for more than 25 years. So trust us when we say this is one of the best Mexican egg breakfasts. It is also the traditional Mexican egg dish that inspired Terence’s contemporary-styled Mexican ‘ranch eggs’ recipe, which he makes with a poached egg rather than fried eggs. That modern take on traditional Mexican huevos rancheros was also conceived in 2010 on our yearlong global grand tour, yet it still looks and feels contemporary and tastes just as delicious as this classic Mexican breakfast dish. Do try that one too.
Chorizo Eggs Recipe for Fried Eggs with Chorizo and Chilli Oil and Spring Onions
Our chorizo eggs recipe for fried eggs with chorizo and chilli oil and spring onions on sourdough toast makes a filling weekend breakfast or brunch dish that will take you back to Mexico or Spain, depending on where you first sampled chorizo. As I mentioned above, we’d been making chorizo and eggs dishes in one form or another since our first trip to Mexico in the Nineties when we fell in love with a charming old-school diner in Mexico City called Café El Popular and their huevos revueltos con chorizo or scrambled eggs with chorizo, above. This recipe is Terence’s latest chorizo with eggs recipe inspired by that classic dish. While all his chorizo eggs recipes have in some way been inspired by those first eggs with chorizo we had in Mexico all those years ago, this fried eggs with chorizo and chilli oil and spring onions has been made with Spanish chorizo sausage not Mexican chorizo, and it’s one of our best recipes with chorizo sausage.
Fried Eggs Breakfast Taco Recipe with Chorizo, Crunchy Potatoes and Spicy Chorizo Oil
Our fried eggs breakfast taco made with soft tortillas, diced fried chorizo, and crunchy potato cubes, drizzled with spicy chorizo oil, makes a very satisfying weekend breakfast, and yet another of our best recipes with chorizo. Squeeze on some hot sauce, add a dollop of Mexican crema or crème fraiche, wrap it up, and tell us this isn’t one of the best breakfast tacos you’ve ever had. For our readers outside North America who may not be familiar with the idea of a ‘breakfast taco’, it is essentially just a taco in Mexico where tacos are made with soft tortillas, typically corn tortillas rather than the flour tortillas we’ve had to use. In Mexico, tacos are eaten at any time of the day, from breakfast, through lunch to dinner. North of the border, you’ll find it’s the same in Mexican-American restaurants, eateries and food trucks in cities such as Austin, Texas, which claims to have coined the term and invented the concept of the ‘breakfast taco’. It’s in the USA’s Tex-Mex cuisine where hard crispy taco shells are used. Our breakfast taco is inspired by the breakfast tacos we loved to eat in Austin, which are abundant with ingredients.
Easy Scrambled Eggs Breakfast Taco Recipe with Chorizo and Mashed Avocado
This quick and easy scrambled eggs breakfast taco recipe with avocado and chorizo makes a deliciously light yet filling breakfast taco that feels healthy thanks to the avocado. These Mexican-inspired breakfast tacos come together quickly, and can be served DIY-style with an array of garnishes, salsas and hot sauces, which makes things fun – and they’re even more fun for brunch or lunch when you can wash them down with a couple of micheladas. While they’re inspired by the tacos we used to eat in Mexico, we can’t get or make authentic Mexican corn tortillas here in Siem Reap, nor can we get hold of cotija, the crumbly white Mexican cheese, or Mexican chorizo – although we can buy Spanish chorizo – so this dish is definitely closer to the Mexican-American or Tex-Mex breakfast tacos that you’ll find in cities like Austin, Texas, than a taco you’d eat for breakfast at a counter in a taqueria or mercado in Mexico City. It’s yet another of our best recipes with chorizo.
Fried Eggs with Chorizo and Potatoes Recipe for Basque Style ‘Messy Eggs’
This fried eggs with chorizo and potatoes recipe for Basque style ‘messy eggs’ makes the perfect weekend hangover cure that’s made for a late breakfast after a long night of pintxos bar-hopping in the old town of San Sebastián, one of our favourite summer destinations. It also makes a warming breakfast or brunch in winter and it’s another of our best recipes with chorizo sausage. As usual we’ve put a twist on a traditional recipe by using baby potatoes instead of slices of potato. Slices can get soggy if not handled correctly and deep-frying potatoes pieces isn’t fun for a lazy weekend breakfast or brunch. The reason I’m using baby potatoes is that they cook fast, are easy to handle, and you can leave the skins on to get a little crispy in the pan. Another twist to the traditional recipe is shallow frying the potatoes in the chorizo oil, because why wouldn’t you? As we generally only cook for two these days (thanks Covid-19!) I use a little single non-stick egg frying pan. It’s not just cute as hell, it will cook an egg with crusty whites and a soft yolk in about 45 seconds on full heat.
Frittata Recipe with Chorizo and Caramelised Onions
This frittata recipe with chorizo and caramelised onions is another of our best recipes with chorizo sausage. It’s a great weekend eggs dish, perfect for breakfast with a crunchy baguette or brunch with a light salad, and it will leave you with leftovers that are great warmed up or served at room temperature. It is also fantastic for the picnic basket and is one of our 85 picnic ideas. Of our favourite baked egg dishes, we much prefer the frittata over a quiche any day. It is way simpler and there’s no need to fuss about with pastry. Many Italian chefs use a cast iron skillet to make frittata, however, unless you have that skillet really worn in, there’s a good chance that the frittata will stick. We prefer a non-stick French skillet, a deep pan that has a stainless-steel handle. Just don’t forget to wear oven gloves when handling it.
Please do let us know in the comments below if you make any of our best recipes with chorizo sausage as we’d love to know how they turn out for you.