This is my favourite breakfast dish ever — huevos con chorizo. My Huevos con Chorizo (Scrambled Eggs with Chorizo) recipe deviates from the classic Mexican one.
Choosing this fortnight’s edition of Weekend Eggs from Jerez was difficult. I wanted to make huevos a la Flamenca, a baked egg dish with tomatoes and ham served in a cazuela (the clay individual serving dish that’s like a flatter ramekin and very popular in Spain), but we don’t have an oven here in the apartment.
Plan B was to try some of the local egg dishes and come up with a recipe based on those. However, unfortunately, the egg dishes here have not really been something we’ve warmed to — they’re either cooked in lots of oil or just overcooked.
Plan C was to do one of my favourite breakfast dishes ever — huevos con chorizo. I was always going to make this dish somewhere on the Grand Tour, but I already have a couple of other ideas for Mexico, where they make the best breakfast eggs in the world.
So Plan C it is…but this isn’t you’re average Huevos con Chorizo (Scrambled Eggs with Chorizo) recipe…
The chorizo in southern Spain is infinitely better for the eggs I’m making with this recipe. The chorizo sausage here is a spicy, fatty, pork sausage seasoned with pimentón (smoky paprika).
It is very different to the chorizo that they use in Mexico. There the dish is also called chorizo con huevos. In Mexico the chorizo sausage is taken out of the skin and used like minced meat.
The dish is very fatty and often the eggs are cooked in plenty of oil as well. This version I make has only a very slight resemblance to that dish — and I make no apologies.
There are so many different types of chorizo, that there’s really not enough room to elaborate in this post (I’ll save that for another post), but for this dish, look for chorizo that’s soft; the hard chorizo is generally eaten like salami, in thin or thick slices.
The soft chorizo is generally much smaller in diameter as well, usually less than one inch or 2.5cm. Note that many soft chorizos are ‘fresh’ and have to be cooked and can’t be eaten like salami.
The secret to my version of this dish — if there is one — is that I cook the chorizo first, releasing the fat and pimentón, making a delicious oil that we then cook the onions in. These onions are to die for — trust me!
The scrambled eggs are as per the cooking method used in the Dubai weekend eggs dish — you just can’t beat that method for creamy, moist eggs.
For serving, while you can eat these on their own, we’ve often defaulted to the Mexican way of having some tortillas with it — flour, not corn, as the corn flavour can overwhelm the eggs.
You can use these to create breakfast wraps or burritos if you like (pictured), but we prefer serving the tortillas on the side and let everyone put as much or as little scrambled eggs into each tortilla.
A little hard cheese such as Parmesan or a Spanish hard cheese, Queso Curado de Oveja Viejo, sprinkled over the top really rounds out the dish.
This time we had some leftover Spanish fried potatoes as well, so we had those on the side.
- 1 medium onion or the equivalent in shallots
- 100 g of ‘soft’ chorizo
- 1 good knob of butter
- 4 large eggs
- A sprinkling of Parmesan or a Spanish hard cheese
- 4 medium-sized tortillas corn or flour
- Cut the chorizo into 4 pieces for every round, as shown in the photo.
- Over medium-high heat cook the chorizo and dice the onion or shallots.
- After a few minutes you should have enough oil from the chorizo to fry the onion or shallots in.
- Remove the chorizo leaving the oil in the pan. Turn the heat down to low-medium and cook the onion/shallots until they are soft and take on good colour from the chorizo oil. If the pan starts to dry out just add some olive oil.
- If you’re having tortillas, cook or warm them now, and keep them warm.
- In a saucepan over medium heat, add the butter and eggs.
- Stir constantly with a spatula until you start to see little lumps of cooked eggs form. Remove from the heat occasionally so that the eggs don’t overcook.
- As the eggs are cooking combine the chorizo and the onion/shallots and keep warm.
- When the eggs are almost done, stir in a dollop of cream (or sour cream) to help stop the cooking process and then add the chorizo and the onion/shallots. Taste for seasoning.
- Serve on warmed plates, add the cheese, and jazz up with some coriander (cilantro) or some sliced eschallots.
- You can turn these into burritos (see the photo) which are great as finger food if you have a lot of guests.