This authentic huevos revueltos con chorizo recipe is based on the scrambled eggs with chorizo sausage dish we ate at Cafe El Popular about 15 years ago, on our second trip to Mexico. I arrived from San Francisco to meet Lara, who was already in Mexico City and the next morning, bleary eyed, we headed off to a small cafe near our budget hotel that served brilliant breakfast eggs.
It wasn’t the first time I had tried Mexico’s huevos revueltos con chorizo — scrambled eggs with chorizo sausage — but it felt like it was, they were just so good. The touch of heat, the way the chorizo became one with the eggs, colouring it with the oil released when the sausage was cooked… Cafe El Popular’s huevos revueltos became my favourite dish of all the breakfast eggs that we tried on that Mexico trip.
In those days I wasn’t as fanatical about food, or taking notes about food, as we are now, so the scrambled eggs with chorizo sausage that I made when we returned to Australia were a million miles removed from the eggs that we had tasted in Mexico, mainly because I couldn’t get fresh uncured chorizo sausage in Sydney at the time.
I’ve been refining this huevos revueltos con chorizo dish for fifteen years now, never really making the eggs the same way twice until the last 12 months when I settled on a version that I really felt was my favourite. The recipe I developed earlier this year, soon after we kicked off our grand tour, for the Jerez edition of Weekend Eggs used Spanish cured chorizo.
That was mainly because fresh chorizo wasn’t available in the United Arab Emirates, our home for the last seven and half years, where I’d been continuing to experiment with the dish. Well now that we’re back in Mexico, where we first fell in love with scrambled eggs with chorizo, I’ll be using the soft, fresh chorizo to make an authentic huevos revueltos con chorizo that’s as close to the dish we love at Cafe El Popular.
Authentic Huevos Revueltos con Chorizo Recipe Based on Our Mexico City Favourite
Soon after I arrived in Mexico City on that trip 15 years ago, we returned to Cafe El Popular and I ordered the huevos revueltos con chorizo again. As we waited for our eggs dishes to arrive, I noticed that nothing had changed about the cafe.
The solo dining men still sat at the bar and ordered the daily specials — and it looked like these guys came in daily! The waitresses looked familiar in their starched uniforms and aprons. And the scrambled eggs with chorizo looked no different to the one I tasted all those years ago.
So how did it match up to my memory? It was a little overcooked for my taste — but then most eggs dishes I eat that are not soft scrambled or soft poached are generally overcooked for my taste — thanks to a million terrible hotel breakfasts!
But the flavour of the huevos revueltos con chorizo took me back 15 years, when I was 15 kilos lighter, and 15 years less travelled, and with 15 years less experience in the kitchen! But I still enjoyed it immensely.
With this in mind, I’ve gone back to the kitchen and made a version that more closely resembles the dish from Café El Popular. Still, take care not to let it cook too much.
It’s delicious and I still love the little puddle of refried beans with the fresh, crumbled Mexican cotija cheese sprinkled on top, punctuated by a couple of corn chips. And speaking of corn chips, Lara says this version of the dish is so good she’d serve it as a dip!
Update 23 July 2021: if you like this dish, you might also enjoy our chorizo eggs recipe for fried eggs with chorizo, chorizo and chilli oil, and spring onions on sourdough toast.
Huevos Revueltos con Chorizo Recipe
- Four farm-fresh eggs
- ¼ of a medium sized white onion very finely chopped
- 2 fresh chorizo sausages skin removed
- Extra chili if you like it hot
- Salt and pepper to taste — and always taste first chorizo can be salty!
- Refried beans — you don’t need to make these yourself
- Corn chips
- Queso molido
- Place the chorizo in a pan over medium heat. As the chorizo starts to cook break the sausages apart with a fork.
- When the chorizo starts to take on a richer, deeper colour, add the onion.
- Allow both the chorizo and the onion to brown.
- Heat up your refried beans in another pan — add a little water if it starts to firm up too much.
- Add the eggs to the pan and stir — no, don’t beat them first, crack them into the pan.
- Leave the heat on medium and keep stirring occasionally.
- When the mixture if fully combined and the eggs start to really firm up, remove from heat.
- Serve with the refried beans on the side, a couple of corn chips, and the queso molido sprinkled on top.
Do let us know if you make our huevos revueltos con chorizo recipe as we’d love to know how it turns out for you.