Delicious, spicy and filling, chorizo and eggs is a Mexican twist on boring old breakfast standards. This low-carb/keto recipe is rounded out with onions, peppers and fresh parsley for some bright garden freshness.
Beat the eggs in a small bowl with a fork, until the yolks and egg whites are blended.
Preheat a frying pan to medium heat and add the canola oil.
Once the oil is hot, fry the onion and peppers for 2 minutes.
Crumble the chorizo into the pan and fry for about 5 minutes, until fully cooked. Remove excess grease, if needed.
Pour the beaten eggs into the pan with the chorizo mixture. Let the eggs sit in the pan and cook for 1 minute, without stirring. Then, gently stir until the eggs are just cooked. Add salt, to taste.
Serve with fresh parsley, if desired. It can also be served in warm tortillas or tacos.
Notes
As long as the chorizo and eggs are stored in an airtight container in the refrigerator, they should last up to 3 to 4 days.
When you add the chorizo you might see an excess of that beautiful bright fat cooking out, just like bacon. Remove this carefully with a spoon for a less greasy dish, or leave a little behind for gloriously rich and spicy chorizo and eggs.
Try serving these spicy scrambled eggs with some salsa or hot sauce for a flavor boost! It’s not uncommon to serve with tortillas, tacos or refried beans in a delicious breakfast burrito.