Chorizo and eggs make for a tasty match and work deliciously well on their own or in breakfast tacos. In this recipe, I show you how to make pan-fried chorizo with onion and peppers that you can use in tacos or serve in a bowl with eggs (huevos rancheros style). A little diced tomato, onion, avocado, coriander and hot sauce and you’ve got a fun way to switch up your morning egg routine.
CHORIZO & EGGS BREAKFAST TACOS
If you love chorizo and eggs as much as I do, you must try this breakfast recipe. I originally wanted to make them as a legume-free alternative to huevos rancheros with chorizo and peppers instead of beans (my partner doesn’t do so well with them).
To make this recipe, onions, green and red peppers (aka capsicum/bell peppers) are sauteed until golden and caramelised. A few pinches of Tex Mex spices give it a nice flavour punch. You can then fry or scrambled the eggs and serve them with the chorizo mix topped with fresh coriander, avocado and a little hot sauce and lime juice.
For a low-carb, keto, paleo, Whole30 type breakfast, you would stop right there. BUT, if you happen to have a few tortillas around, then turning this meal into breakfast tacos is way more fun!
I used four low-carb tortillas (Mission brand, they are larger-sized tortillas) so it worked out to about one breakfast taco per person or two tacos for a more substantial meal.
These chorizo and eggs breakfast tacos will keep you full until lunch and are great for curing a mean hangover, too.
Chorizo: You can use Mexican or Spanish chorizo sausage in this recipe. There are cured and uncured chorizo sausages available, both should be cooked for this dish. Peel off the skin and chop into small cubes or if it’s a raw sausage, simply break up the meat into lumps. I use mild chorizo rather than spicy for breakfast tacos as I like to add heat with hot sauce. If you don’t have chorizo, use regular pork sausage.
Vegetables: Onions and green and red peppers (capsicum/bell peppers) are sauteed with the chorizo. You can also add chopped tomatoes or spinach.
Flavours: Garlic, cumin and paprika (smoked ideally) are all you need, plus some salt and pepper.
Tortillas: In Australia, you can buy low-carb tortillas from Woolies or Coles, Mission is one of the brands. You can find many other brands of low-carb or/and gluten-free or grain-free tortillas these days. Good old corn tortillas are just fine, too. I used 4 larger tortillas but you can divide the toppings between 6-8 small ones. Again, if you want to go sans tortillas, you can serve chorizo and eggs in a bowl with the toppings.
Toppings: avocado, coriander/cilantro, feta or another cheese, raw red onion, hot sauce, lime juice and any other bits you love on your tacos. You are the artist of your own tacos!
Step 1. Dice chorizo, onions and peppers into small cubes. Once you start cooking those, you can prepare the toppings: red onions, chopped tomatoes, feta, coriander, hot sauce, avocado, and lime juice.
Step 2. In a large frying pan, heat a good splash of olive oil. Saute onions, peppers and chorizo for 7-8 minutes until softened, slightly caramelised and chorizo browned. Add the garlic, cumin and paprika at the end and stir through for 30 seconds. Remove to a bowl.
Step 3. In a clean pan, heat up the tortilla wraps one at a time. Pan-fry on each side for 30 seconds to 1 minute until golden brown and puffed up; you can also cook them until slightly crispy. Set aside in a bowl covered with a towel to keep warm.
Step 4. Finally, pan-fry the eggs until sunny side up, season with a little salt and pepper. You can also make scrambled eggs. While the eggs are cooking, prepare other ingredients.
Step 5. To assemble, top the tortilla with a little chorizo mix and egg on top, then scatter a little more chorizo mix over the top. Top each tortilla or place on the side the following: diced avocado, diced red onions and tomatoes, coriander and crumbled feta. Place a wedge of lime on top. Drizzle with hot sauce or salsa or serve on the side in a ramekin.
You can make the pan-fried chorizo, onions and peppers mix ahead of time. Store in the fridge for up to 3 days in an airtight container, then reheat with eggs. You can also freeze the chorizo mix for up to 3 months. Defrost overnight or in a microwave, then throw in a pan to crisp it up.
You can tweak these tasty breakfast tacos in many ways: swap chorizo for bacon or sausage, pan-fry mushrooms or halloumi for a vegetarian version, add some sauerkraut or include spinach or throw in whatever leftovers are in the fridge.
This chorizo and eggs recipe is gluten-free and low-carb friendly. It’s balanced in nutrients with decent amounts of pretty much everything but especially B vitamins, zinc and vitamin C.
You can serve the chorizo mix with fried eggs in a bowl topped with avocado, tomatoes and red onions, optional cheese, and some hot sauce. This way, you can keep it keto, paleo and Whole30-friendly. Or, you can add some tortillas (I used low-carb, larger-sized ones) and turn this meal into breakfast tacos.
Option 1 (without tortillas). Serve chorizo mix and 2 eggs with avocado, tomatoes, onions and feta. Per serve: 406 calories, 14 g total carbs, 4.5 g fibre (9.5 g net carbs), 21.9 g protein, 30.2 g fat.
Option 2 (with low-carb tortillas, per large taco with one egg): 536 calories, 25.3 g total carbs, 11.7g fibre (13.6 g net carbs), 29.4 g protein, 34.8 g fat. Using Mission low-carb tortillas (48 grams each tortilla).
MORE CHORIZO RECIPES
Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.
Switch up your morning egg routine with these sensational chorizo and egg breakfast tacos topped with tomatoes, onion, avocado, feta and cilantro. Use gluten-free or low-carb tortillas for a healthy twist.
For chorizo mix
- Heat olive oil in a skillet/frying pan over medium-high heat. Add onions, peppers and diced chorizo and cook for 7-8 minutes until softened, slightly caramelised and chorizo browned.
- Add the garlic, cumin and paprika at the end and stir through for 30 seconds. Remove to a bowl.
- In a clean pan, heat the tortilla wraps one at a time. Pan-fry on each side for 30 seconds to 1 minute until golden brown. Set aside in a bowl covered with a towel to keep warm.
- Finally, pan-fry the eggs until sunny side up, season with a little salt and pepper. You can also scramble the eggs. While the eggs are cooking, prepare other ingredients.
- To assemble, fill the tortilla with a little chorizo mix and egg on top, then scatter a little more chorizo mix over the top. Top each tortilla or place on the side the following: diced avocado, diced red onions and tomatoes, coriander and crumbled feta. Place a wedge of lime on top. Drizzle with hot sauce or salsa or serve on the side in a ramekin.
- I used Mission brand low-carb tortillas (like these), which are slighter bigger than the small street tacos. You are welcome to use any tortillas you like and make 6-8 smaller ones instead of 4 large ones.
- For a paleo, Whole30, keto version, serve in bowls without tortillas.
- Serving Size: 1 large tortilla with 1 egg, chorizo mix and toppings
- Calories: 536
- Sugar: 6.8 g
- Sodium: 485.6 mg
- Fat: 34.8 g
- Carbohydrates: 25.3 g
- Fiber: 11.7 g
- Protein: 29.4 g
- Cholesterol: 197.1 mg
Keywords: Tacos, Tortillas, Tex Mex, Low Carb, Chorizo Recipes, Taco Recipes, Egg Recipes