Chorizo Scrambled Eggs with Cilantro Pesto
These chorizo scrambled eggs are easy to make and they're big on taste! The bold, spicy flavor of chorizo is tossed with perfectly cooked fluffy eggs and cheddar cheese then topped with fresh cilantro pesto. It makes a great, hearty, and savory breakfast for weekdays, and it's ready in just 15 minutes!
This recipe was originally published in 2012. We've updated the post with some new photos and more information, but we've left the delicious recipe exactly the same.
Keep this quick and delicious with this chorizo egg scramble. It's a perfect recipe for those mornings when you want something hearty but you don't have a lot of time. It has tons of flavor because the eggs are cooked in the same pan as the chorizo, then cheddar cheese is folded in.
The end result is a rich, salty, and smoky dish with a wonderful texture from the chorizo. Chorizo scrambled eggs are super versatile, too. You could easily add in some quick-cooking vegetables like zucchini, cherry tomatoes, bell peppers, or herbs you have laying around.
It uses just one pan and is ready in under 15 minutes, so you can eat and go!
What kind of chorizo should I use?
In this recipe, we use cured (dried) chorizo sausage. This is the type of chorizo that you can slice and eat. It usually comes wrapped tightly in a thin skin. Sometimes it is edible, but other times it is very chewy. If in doubt, remove the skin.
If you have some fresh chorizo sausage on hand, you can still make this recipe. Simply remove the casing before you crumble and cook it. Also, make sure that it is fully cooked before you add the eggs. Your scrambled eggs will turn a wonderful dark red color if you use fresh chorizo.Ā
Ingredients to make chorizo egg scramble
Don't let the short list of ingredients fool you. This chorizo egg scramble is big on flavor! Here's everything you'll need:
- Butter
- Chorizo
- Onion
- Eggs
- Milk
- Salt + pepper
- White cheddar cheese
You'll need just three ingredients for the super fresh cilantro pesto:
- Cilantro
- Olive oil
- Salt + pepper
How to make a delicious chorizo egg scramble
Chorizo scrambled eggs are easy to make by following these simple steps:
- Grab your non-stick frying pan and start by melting your butter. Then add the onion and chorizo and cook until they brown. Remove from the pan and set it aside.
- Prepare the pesto while the chorizo is cooking by mixing the ingredients together in a bowl.
- In a separate bowl, whisk the eggs with a little milk and season them with salt and pepper.
- Heat the pan again, pour the eggs into the pan and sprinkle the cheese on top. Slowly stir it all until the eggs are cooked through. Serve it hot and top it with the pesto. That's it!
Full recipe instructions are in the recipe card below.
Chorizo Scrambled Eggs: FAQS
This dish is best served right away when it's hot. To get a head start, you can prepare the pesto ahead of time and store it in the fridge in an air-tight container. Just bring it to room temperature so the oil can soften before serving.
Sure! Try it with your favorite sausage instead of chorizo. We like the flavor of spicy Italian sausage in this recipe, too.
Parsley works well in place of cilantro!
Love chorizo? Try some of our favorite chorizo recipes!
- Spicy Chorizo Bolognese
- Spicy Chorizo Pizza
- Red Wine Chorizo Bites
- Chorizo Mac and Cheese with Broccoli
- Rotisserie Chicken and Chorizo Jambalaya
Popular egg breakfast recipes
- Spicy Chorizo Shakshuka
- Sausage and Egg Breakfast Bake
- Egg Sausage Breakfast Muffins
- Make Ahead Loaded Veggie & Chorizo Egg Breakfast Casserole
- Spanish Baked Eggs with Roasted Garlic and Olives
Chorizo Scrambled Eggs with Cilantro Pesto
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 tablespoon butter
- Ā½ cup diced chorizo sausage, see notes
- Ā½ cup minced onion
- 4 large eggs
- 2 tablespoon milk
- ā teaspoon EACH: sea salt and pepper
- ā cup grated white cheddar
Cilantro Pesto
- Ā¼ cup cilantro
- 2 tablespoons olive oil
- 1 pinch sea salt and pepper
Instructions
- Melt the butter in a large, non-stick frying pan over medium-high heat. add the chorizo and onion and cook, stirring occasionally, until both the sausage and onion have browned, about 6-7 minutes. Turn the heat down to medium and remove the pan from the heat for 2 minutes to let it cool slightly.Ā½ cup diced chorizo sausage, Ā½ cup minced onion, 1 tablespoon butter
- While the chorizo is cooking make the pesto. Finely mince the cilantro then mix it in a small bowl with the olive oil and a pinch of salt and pepper.Ā¼ cup cilantro, 2 tablespoons olive oil, 1 pinch sea salt and pepper
- In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.4 large eggs, ā teaspoon EACH: sea salt and pepper, 2 tablespoon milk
- Place the frying pan with the chorizo back on the heat and add the eggs to the pan then sprinkle the white cheddar cheese on top. Scrape the bottom of the pan slowly and continuously until the eggs are cooked through, about 3 minutes. Remove the pan from the heat and serve immediately with the pesto on top.ā cup grated white cheddar
I’ve made this for breakfast a few times now. Made extra pesto so it’s super quick and easy in the mornings. Love the flavor!
Definitely making this chorizo egg scramble today, it looks incredibly delicious and I am so craving it right now!
Hope it satisfied your eggy, cheesy, chorizo-y craving!!
Breakfast is absolutely my favorite meal, too! Chorizo + eggs is one of my favorite combinations. The cilantro pesto is totally brilliant!
Thank you so much, Chelsea!