No. 46: Chorizo & Eggs Scramble

Standing in the Tahoe City Save Mart last Sunday, I was puzzled with a question.

"What do you feed two hungry men before a day on the mountain?"

Cereal didn't seem like quite enough. And truth be told, I didn't feel like griddling up pancakes at 7am either. Then I walked right past the sausage and chorizo and gained some immediate inspiration.

Chorizo & Eggs

This is a classic, filling, greasy combination that works oh so well before a long day of cold snowboarding. This recipe was nice and straightforward (and a lot of the garnishing ingredients I also used in the turkey chili).


Serves 2-3
Olive oil
1/3 cup chopped onion
1/4 lb of Mexican lean chorizo sausage, removed from sausage casing
6 eggs
Cilantro, fresh chopped onions, salsa and shredded cheddar cheese for optional toppings

To make

Heat a large skillet on medium high heat. Heat a tablespoon of olive oil in the pan. Add the chopped onions and cook until softened.

Once softened, move to the side of the pan and add bits of chorizo into the pan. Use a wooden spatula to break up the pieces of sausage and stir until cooked through.

If necessary, drain excess fat from the pan before proceeding. If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions.

Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt.


Stir constantly until the eggs begin to set, but are still moist. Remove from heat.

Serve immediately with a side of warmed corn tortillas, cheese, fresh onions and cilantro. Or wrap in warmed tortillas for a burrito.

The results

Chorizo never cooks as quickly as I think it will. It took some time on the electric stove in our mountain condo for it to properly brown. But once the eggs were in the pan, everything went pretty fast.


You could eat the egg and chorizo scramble easily on it's own. We used it as a base for breakfast burritos with these additional yummy fixings:

  • Fresh chopped white onion
  • Cilantro
  • Cheddar cheese
  • Salsa (hot sauce might be good too)

Such a great start to a long day in the snow! We weren't hungry until noon. These burritos did their job well.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina