Equipment
Ingredients
Base
- 170 g fresh mexican chorizo, raw, casings removed
- 50 g white onion, finely diced
Eggs
- 4 large eggs
- 1 g salt
Serving & Garnish
- 5 g fresh cilantro, chopped
- 4 corn tortillas, warmed
- 30 ml mexican crema
Nutrition (per serving)
Method
Crack the eggs into a mixing bowl and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
Heat a skillet over medium heat (approx. 175°C/350°F). Add the chorizo (removed from casing) and break it apart with a spatula into small crumbles as it cooks.
Once the chorizo has released its vibrant red fat and is mostly cooked through (internal temp reaches 74°C/165°F), add the diced onion. Cook for 2-3 minutes until the onion is softened and translucent. Do not drain the fat; this is essential for flavor and texture.
Reduce the heat to medium-low (approx. 150°C/300°F). Pour in the beaten eggs. Let them sit for 10-15 seconds to begin setting on the bottom.
Gently push the eggs with the spatula, folding the chorizo mixture into the eggs. Continue cooking, stirring frequently, until the eggs are set but remain soft and moist. Avoid overcooking to dryness.
Remove from heat immediately. Garnish with chopped fresh cilantro and serve warm with tortillas and optional crema.
Chef's Notes
- Never drain the red oil rendered from the chorizo. Unlike bacon grease which can be overwhelming, this spiced fat is the primary seasoning for the eggs.
- If using a very lean chorizo that doesn't render much fat, add 5-10ml of neutral oil or lard before adding the onions.
- For the fluffiest texture, beat the eggs right before adding them to the pan, rather than letting them sit.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to avoid rubbery eggs.
Reheating: Microwave on low power in 30-second intervals or warm gently in a skillet over low heat.
