This chorizo and egg scramble blends the bold spice of chorizo with the comforting softness of eggs, grounded by smoky paprika and sweet bell peppers. Wrap it in a tortilla or savor it as is.←Back to Taco Base Recipes
0.5 lb chorizo, crumbled (or vegetarian chorizo)
1 tbsp avocado oil
6 whole eggs, beaten
0.5 medium onion, finely diced
0.5 medium bell pepper, finely diced
1 tsp smoked paprika
0.5 tsp ground cumin
0.5 tsp salt
0.25 tsp black pepper
Warm the avocado oil in a large skillet over medium heat. Add the chorizo, letting it sizzle and release its vibrant spice. Cook for 5–6 minutes until browned and crisp, then set aside, keeping its flavorful essence in the skillet.
Lower the heat slightly and add the onion and bell pepper. Sauté gently, stirring often, until softened and fragrant—about 4–5 minutes. This is the heart of the dish, where everything starts to come together.
Return the chorizo to the skillet, folding it into the softened vegetables. Sprinkle in smoked paprika, cumin, salt, and black pepper. Stir slowly, savoring the aromas as the spices bloom.
Pour the beaten eggs into the skillet, reducing the heat to low. Stir gently and patiently, allowing the eggs to set softly, wrapping the chorizo and vegetables in their comforting embrace—about 2–3 minutes.
Remove from heat and serve immediately.
Chef's Notes
Mexican chorizo is raw, crumbly, and packed with chiles and spices; Spanish chorizo is cured, sliceable, and smoke-forward. This recipe wants Mexican chorizo, the stuff that comes in tubes or casings at the carnicería or Latin grocery. Don't add oil; good chorizo has plenty of fat that renders out as it cooks, becoming the flavorful base for everything else. Crumble it with a wooden spoon and let it cook undisturbed until crispy bits form, then stir and repeat. The crispy bits are where breakfast lives. For the eggs, low and slow is the way. Remove the pan from heat when adding the beaten eggs and stir constantly with a rubber spatula, moving the pan on and off the heat to control the temperature. This prevents rubbery curds and creates soft, creamy scrambled eggs that fold into the chorizo rather than sitting on top of it. The eggs should still look slightly wet when you plate; they'll continue cooking from residual heat. Bell peppers add sweetness and color; sauté them with the chorizo before adding eggs so they soften. For a vegetarian twist, Soyrizo (find it near the tofu) or other plant-based chorizo works surprisingly well since the spice blend is what matters most. This is peak breakfast taco energy, the kind of morning food that makes getting out of bed feel worthwhile. Some say the perfect chorizo and egg scramble can cure mild existential dread. We believe them.
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