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Chorizo and Eggs

Serves 4

I love any kind of dish that can be prepared in one pan or one pot and this happens to be one of them.  I think that this dish may be even better with the addition of baby spinach.  You can sub the meat chorizo for the Soyrizo to make this a veg-friendly option. I happened to have some goat cheese lying around (like daily), so decided to use that for a little extra oomph.  Oomph is always a good thing in the kitchen.   If you prefer, you can scramble the eggs with the chorizo mixture, which also makes a wonderful burrito filling.


  • 2 tablespoons olive oil
  • 1/2 white onion, sliced
  • 8 button or cremini mushrooms, cleaned and sliced
  • 12 ounces pork chorizo or Soyrizo
  • 8 eggs
  • salt and freshly ground black pepper
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup crumbled goat cheese
  • handful fresh chopped cilantro
  • green salsa, for serving
1.)  Heat a large saute pan over medium heat and add olive oil. When the oil is warm, add onion and mushroom.  Saute for about 4 minutes until softened. Remove to a small plate.
2.)  Place pan back over medium heat and add chorizo, stirring frequently for about 6-8 minutes, until cooked through.
3.)  Return onions and mushrooms to chorizo pan.  Make a small well in the chorizo for each egg.  Crack eggs into the wells and season eggs with salt and pepper.  Cover pan with a lid or another pan and cook for 3 minutes. Add cheese and cilantro, cover and cook for another 2-4 minutes longer until cheese is melted and eggs are cooked to over easy or medium.
4.)  Serve each plate with 2 eggs, the chorizo mixture and green salsa.