Chorizo & Egg Bowl: A Mexican-inspired breakfast based on one of my dad’s old weekend breakfasts.
Originally Posted: Dec. 6, 2021
Total Time: 30 – 45 minutes
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Here’s a spruced up version of a weekend breakfast my dad used to make when we were growing up. Chorizo scrambled eggs is a classic, but since I’ve started making it myself I’ve found that I like adding some sautéed or charred veggies and a blend of cheeses. So here’s my Chorizo Egg Bowl.
Ingredients
- 12oz – 1 lb. Chorizo (I’ve made this with beef, pork, and soy varieties, and they’re all tasty)
- 6 – 8 Eggs
- A bag of mini “snacker” bell peppers (You’ll probably only need 6 or 8 or 10 of them)
- Shredded cheddar or Mexican cheese blend. Something melty at any rate.
- A puck of Cotija cheese for topping
- Optional: Green onion for garnish
- Optional: Sliced avocado for garnish
- Optional: Sour cream
- Optional: Tortillas if you want to make this into a breakfast burrito
- 1 small Onion (I haven’t tried this yet, but I bet caramelized onion would be a nice thing to add)
Equipment
- Seasoned Cast Iron Skillet (I use a 12 inch Lodge cast iron skillet, seasoned over time with cooking oil, bacon grease, and chicken thighs)
- Non-stick skillet (because I’m always nervous about putting acidic ingredients in my cast iron). I like to use T-Fal Non-Stick Cookware myself.
- Alternatively you could do everything in an enameled cast iron skillet like this one from Le Creuset. You don’t need to worry about acidic ingredients ruining your seasoning (I bought mine for making shakshuka), but I feel like you get a better char on the bell peppers from an un-enameled cast iron. You get a char faster, at any rate.
Written Instructions
Total Time: 30 – 45 minutes
Start by slicing the mini bell peppers into rings and removing any seeds. Add some oil to your seasoned cast iron skillet (or enameled cast iron skillet) and add the bell pepper rings. Cook them until they’re a little charred, then flip and do the same for the other side. Once cooked, set them aside so they don’t get burnt.
In a non-stick skillet (or enameled cast iron), cook the chorizo. Stir every once in a while until it’s cooked through. I’ve done this recipe with beef, pork, and soy chorizos, and they all turn out great. If you’re trying to be health conscious, soy is obviously the best choice, and it turns out I like the flavor and texture a lot more than I thought I would. Note: The reason I don’t cook my chorizo in my regular cast iron is that I’m always a little nervous about acidic ingredients taking the seasoning off my skillet (I may be worrying about nothing though, and this conventional cast-iron wisdom usually refers to tomato sauces and Italian cooking).
Once the chorizo is cooked through, add your beaten eggs. Stir often until the entire mixture is cooked, then add the charred bell peppers to the mix. Turn off the heat, then begin adding the shredded cheese and stirring so that it melts throughout the mixture. Once the mixture has become a bit cooler, grate some Cotija cheese crumbles and mix.
Serve in a bowl with more grated Cotija crumbles and your choice of garnish. Or, use as filling in a breakfast burrito or breakfast tacos.
Chorizo & Egg Bowl
Equipment
- Seasoned Cast Iron Skillet
- Non-Stick Skillet
- Optional: An enameled cast iron skillet can replace both of the others.
Ingredients
- 12 – 16 oz. Chorizo (Beef, pork, or soy)
- 6 – 8 Eggs
- 1 bag Mini Bell Peppers (You'll probably only need 8 – 10 of them)
- Shredded Cheese
- Cotija Cheese
Optional:
- Green Onion (for garnish)
- Sliced Avocado (for garnish)
- Sour Cream (for garnish)
- Tortillas if you want to turn it into a breakfast burrito
Instructions
- Slice mini bell peppers into rings and remove seeds.
- Add oil to preheated cast iron and cook the bell pepper rings. Flip halfway through so you get a nice char on each side. Once cooked, set bell peppers aside.
- In a non-stick pan or enameled cast iron, cook the chorizo all the way through.
- Once chorizo is cooked, add beaten eggs. Stir often until the entire mixture is cooked through, then add bell peppers back in.
- Turn off heat and add shredded cheese, stirring to incorporate it and melt it throughout the mixture. After adding the melty cheese, grate some Cotija crumbles into the skillet and continue mixing.
- Serve in a bowl with more grated Cotija crumbles and your choice of garnish. Or, use as filling in a breakfast burrito or breakfast tacos.