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 the spicy sausage. It’s a new recipe in our Weekend Eggs series.
We’ve been making chorizo and eggs dishes in one form or another since our first trips to Mexico way back 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.
This recipe for fried eggs with chorizo and chilli oil and spring onions on sourdough toast is my latest chorizo with eggs recipe inspired by that classic dish and it’s next in our series of Weekend Eggs dishes. If you haven’t visited us in a bit, we revived our Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we first launched with Grantourismo over a decade ago.
Recipes published in the revived series so far include Thai fried egg salad recipe for yam khai dao, pesto scrambled eggs, Japanese rolled omelette recipe for tamagoyaki, scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
Before I tell you about this chorizo eggs recipe for fried eggs with chorizo chilli oil and spring onions on sourdough toast, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with my images.
Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you all about this chorizo eggs recipe for fried eggs with chorizo and chilli oil and spring onions on sourdough toast.
Chorizo Eggs Recipe for Fried Eggs with Chorizo and Chilli Oil and Spring Onions
While all my 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.
Spanish chorizo contains pork, pimentón (smoked paprika), garlic, and salt. There are other additives, many regional specialities, and chorizo can be picante (spicy) or dulce (sweet), but for the purposes of this recipe, I want to tell you about the two main types.
There is fully cured chorizo which is ready to eat and quite firm to the touch. It’s often sold thinly sliced, like salami to be eaten as tapas. The softer cured cooking chorizo is best for this dish as fully cured chorizo goes very firm when cooked while the softer cooking chorizo stays relatively soft while releasing all that fatty paprika oil that we love to cook with.
Note that Spanish chorizo is very different to Mexican chorizo, which is always fresh and is meant to be taken out of the casings, crumbled up a little and cooked.
Tips for Making This Chorizo Eggs Recipe for Fried Eggs with Chorizo Chilli Oil
Just a quick couple of tips to making our chorizo eggs recipe for fried eggs with chorizo chilli oil and spring onions on sourdough toast.
Firstly, always cook the chorizo first with some olive oil, as the oil released from the chorizo is so important to flavour the rest of the ingredients.
Do strain the oil off and use it as necessary to cook the other ingredients. You need the olive oil so that you have enough chorizo chilli oil to complete the dish.
Chorizo Eggs Recipe for Fried Eggs with Chorizo Chilli Oil
- 80 g chorizo spicy and soft, sliced into rounds and quartered
- 2 eggs large or extra large
- 1 shallot large
- 4 pieces spring onion sliced finely
- 1 chilli large or 1/4 red pepper, chopped into small pieces
- 1 tbsp olive oil
- 2 pieces sourdough bread toasted
- 1 sprinkle chilli powder
- Cook the chorizo pieces with a dash of olive oil. Add extra as necessary to make enough for the dish.
- Cook the shallots, spring onion roots and chilli or red pepper until coloured and flavoured. Mix and set aside with the chorizo and keep warm until assembly.
- Have the toasted sourdough bread ready to plate up before frying the eggs.
- Fry the eggs in the chorizo oil to your liking. We like a crispy border on the whites with a still-runny yolk.
- Place most of the chorizo mix on each piece of sourdough. Top with the fried eggs and spoon over any leftover chorizo mix and oil.
- Top with the green parts of the spring onion and chilli powder.
- Season as desired.
Please do let us know in the comments below if you make our chorizo eggs recipe for fried eggs with chorizo chilli oil and spring onions on sourdough toast, as we’d love to know how it turns out for you.